num_pages: 192
description: Descriptions of food in Roman Britain are usually based on the cookery book of Apicius as if the whole island dined on gourmet food. In contract Joan Alcock draws on the archaeological eveidence as well as on Classical and Celtic literature to discover the full range of native and imported foods needed for a growing urban populations as well as a large resident army. In addition to looking at the very varied foot and drink available - from meat fish and dairy products to vegetables nuts and herbs - Dr Alcock examines the eating cooking and dining habits of people who inhabited the province. Comparison is made with other parts of the Roman Empire and where relevant to modern food practices. Both civilian and military diets are discussed and the nutritional benefits (or otherwise) of these diets are assessed. Complete with almost 130 illustrations (many in full colour) this is a book which will be a revelation to anyone with an interest in Roman Britain - or indeed in the history of cooking.
language: English
title: Food in Roman Britain
publisher: Tempus