cover of book
 

Around the Roman Table: Food and Feasting in Ancient Rome
by Patrick Faas
translated by Shaun Whiteside
University of Chicago Press, 2005
Paper: 978-0-226-23347-5
Library of Congress Classification TX725.R68F3313 2005
Dewey Decimal Classification 641.5937

ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC | REQUEST ACCESSIBLE FILE
ABOUT THIS BOOK
Craving dolphin meatballs? Can't find a reliable restaurant for boiled parrot? Have a hankering for jellyfish omelettes, sows' wombs in brine, sheep's brain pate, or stuffed mice? Look no further than Around the Roman Table, a unique hybrid cookbook and history lesson. A portrait of Roman society from the vantage point of the dining table, kitchen, and market stalls, Around the Roman Table offers both an account of Roman eating customs and 150 recipes reconstructed for the modern cook.

Faas guides readers through the culinary conquests of Roman invasions—as conquerors pillaged foodstuffs from faraway lands—to the decadence of Imperial Rome and its associated table manners, dining arrangements, spices, seasonings, and cooking techniques. With recipes for such appetizing dishes as chicken galantine with lambs' brains and fish relish, Around the Roman Table is ideal for food aficionados who wish to understand how the desire for power and conquest was manifested in Roman appetites.

"There are many misconceptions about the food of ancient Rome that Faas sets out to correct. The result is half cookbook, half history book and is entirely fascinating to both chef and antiquarian alike."—Washington Times

See other books on: Ancient Rome | Around | Feasting | Food | Food habits
See other titles from University of Chicago Press

Reference metadata exposed for Zotero via unAPI.