Around the Roman Table: Food and Feasting in Ancient Rome

Around the Roman Table: Food and Feasting in Ancient Rome - Paperback

$46.80
$46.80
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Around the Roman Table: Food and Feasting in Ancient Rome
  • Around the Roman Table: Food and Feasting in Ancient Rome
Around the Roman Table: Food and Feasting in Ancient Rome - Paperback

Around the Roman Table: Food and Feasting in Ancient Rome - Paperback

by Patrick Faas
$46.80
$46.80

Book Overview

by Patrick Faas (Author), Shaun Whiteside (Translator)

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

Author Biography

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.

Number of Pages: 371
Dimensions: 1 x 8.9 x 5.9 IN
Illustrated: Yes
Publication Date: April 01, 2005
ISBN9780226233475
Author Patrick Faas
PublisherUniversity of Chicago Press
GenreHistory and Food & cooking
FormatPaperback
PublishedApril 2005
LanguageENG- English
Pages371
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

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