Culinary Aspects of Ancient Rome
Subtitle: Ars Cibaria
Publisher: Cambridge Scholars Publisher
Published: 2021
Place of publication: Newcastle-upon-Tyne
Language: eng
Format: [electronic resource] :
Number of pages: 420
ISBN-13: 9781527566552
Subjects: Food habits; Roman Cooking; Food; Social life and customs; Food & society; Classical history / classical civilisation; Social aspects; Manners and customs
Description: This book provides a thrilling account of a thoughtful gastronomic journey through the Roman Empire. It reviews the role that food and its associated constituents had in the evolution of Roman life, and highlights the cookery processes practised by both social elites and humble peasant and common households. The hypotheses and conclusions presented here shed light onto the significance that Ancient Romans attached to food, the banquet, and the simple daily act of sharing food, while the text also offers new research findings on recipes and cooking technologies that have passed unnoticed.
Notes: Description based upon print version of record.
Table of contents: title: Supplies from the garden to the larder; title: Preserved food; title: Cookery; title: Presentation and preparations.