TY  - BOOK
AU  - Faas,Patrick
TI  - Around the Roman table
SN  - 0226233472
AV  - TX725.R68 F3313 2005
U1  - 641.5937 22
PY  - 2005///
CY  - Chicago
PB  - University of Chicago Press
KW  - Cooking, Roman
KW  - History
KW  - Food habits
KW  - Rome
KW  - Food
N1  - "Food and feasting in ancient Rome"--Cover; Original translation published: New York : Palgrave Macmillan, 2003; Includes bibliographical references (pages 355-356) and index; Foreword --; Introduction --; Part One: --; I; Culinary History The Age of Kings (753 BC to 509 BC) The Republic (509 BC to 7 BC) The Empire (7 BC to AD 476) --; II; The Meal Table Manners and Etiquette The Courses The Menu The Carousal --; III; Wine and Other Drinks Wine The Orgy Wine Production Other Drinks --; IV; The Cook and His Condiments The Cook Cooking Medicinal Theory Flavours - Sour Flavours - Salt Flavours - Sweet Flavours - Bitter Herbs Spices Other Ingredients --; Part Two: --; V; From the Land Cereals Pulses Vegetables Fruit and Nuts --; VI; From the Fire Eating Meat Sacrifice Meat Distribution Animal Suffering Pork The Sacred Bull Sheep and Goats Dogs Game --; VII; From the Air The Farmyard Wild Birds --; VIII; From the Water Appendix Weights and Measures Money Prices
UR  - http://www.loc.gov/catdir/bios/uchi051/2004062131.html
ER  -