Around the Roman Table: Food and Feasting in Ancient RomeUniversity of Chicago Press, 2005 - 371 pages 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 |
Contents
Culinary History | 13 |
The Courses 76 The Menu 83 The Carousal | 87 |
The Orgy 106 Wine Production III | 119 |
Glossary | 352 |
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Common terms and phrases
acetum adicies alica Aliter amulum anchovies animals Apicius asafoetida Athenaeus Bacchus baking beans birds boiled bread cabbage caroenum Cato celery cena cheese chicken chopped cook coques coriander coriandrum cumin cuminum defrutum dinner dish dough dried drink eaten egg yolks Emperor facies fish flavour flour garlic garum gods grapes Greek Grind pepper guests herbs honey ingredients kneaded laser leaves leek ligusticum liquamen liver lovage meat mentam milk mittis mixture mortar mulsum myrtle oleo oleum olive oil onion oregano oven passum patina pine kernels pine nuts Plin Pliny pork caul pound recipe remove roast Roman cuisine Rome sacrifice salt sauce sausages serve slaves slices soaked spelt spices stir stuffed tablespoon taste teaspoon teaspoon lovage seed teaspoon peppercorns Teres piper triclinium turnips vegetables vinegar vinum wash white wine wild wreaths