Around the Roman Table

Food and Feasting in Ancient Rome

Patrick Faas (Autor)

Buch | Softcover

384 Seiten

2005 | New edition
University of Chicago Press (Verlag)
978-0-226-23347-5 (ISBN)

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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 cating 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.

Patrick Faas writes a food column in the national Dutch newspaper De Volkskrant. Shaun Whiteside has translated many books from French, German, Italian, and Dutch, including works by Freud and Nietzsche.

Erscheint lt. Verlag	8.3.2009
Übersetzer	Shaun Whiteside
Zusatzinfo	28 halftones, 29 line drawings
Sprache	englisch
Maße	152 x 229 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	0-226-23347-2 / 0226233472
ISBN-13	978-0-226-23347-5 / 9780226233475
Zustand	Neuware