Roman Cookery: Recipes and History

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Overview

When the Romans invaded Britain in AD43 they introduced many items into the nation's diet which are still in common use today. As a result, it is possible to reproduce some of the popular dishes they enjoyed and this book includes over 30 such recipes including Meat Pieces a la Apicus, Sweet Wine Cakes, Milk-fed Snails and Patina of Elderberries. Perhaps the main difference in diet between then and now is the Romans great fondness for a strong-smelling sauce made from the entrails of fish which was used ...
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More About This Book

Overview

When the Romans invaded Britain in AD43 they introduced many items into the nation's diet which are still in common use today. As a result, it is possible to reproduce some of the popular dishes they enjoyed and this book includes over 30 such recipes including Meat Pieces a la Apicus, Sweet Wine Cakes, Milk-fed Snails and Patina of Elderberries. Perhaps the main difference in diet between then and now is the Romans great fondness for a strong-smelling sauce made from the entrails of fish which was used extensively in both sweet and savoury dishes! As well as the many interesting recipes, the book also explains the history of the Roman occupation of Britain and is beautifully illustrated with full colour and black & white photographs. It also reveals how the Romans cooked and served their food and just what a Roman banquet was like.
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Product Details

  • ISBN-13: 9781850748700
  • Publisher: English Heritage
  • Publication date: 4/20/2004
  • Series: None Series
  • Pages: 96
  • Product dimensions: 5.50 (w) x 5.90 (h) x 0.50 (d)

Table of Contents

Foreword 4
Introduction 7
Recipes 14
History
Roman banquets 45
The foods eaten in Roman Britain 53
Techniques for food preparation 79
Cooking equipment 83
Serving the food 89
Bibliography 94
Recipe index 95
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