Around the Roman Table: Food and Feasting in Ancient Rome

Around the Roman Table: Food and Feasting in Ancient Rome


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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 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

Product Details

ISBN-13: 9780226233475
Publisher: University of Chicago Press
Publication date: 04/01/2005
Edition description: 1
Pages: 384
Sales rank: 635,294
Product dimensions: 6.00(w) x 9.00(h) x 0.90(d)

About the Author

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.

Table of Contents

Part One
I. Culinary History
The Age of Kings (753 BC to 509 BC)
The Republic (509 BC to 7 BC)
The Empire (7 BC to AD 476)
II. The Meal
Table Manners and Etiquette
The Courses
The Menu
The Carousal
III. Wine and Other Drinks
The Orgy
Wine Production
Other Drinks
IV. The Cook and His Condiments
The Cook
Medicinal Theory
Flavours - Sour
Flavours - Salt
Flavours - Sweet
Flavours - Bitter
Other Ingredients
Part Two
V. From the Land
Fruit and Nuts
VI. From the Fire
Eating Meat
Meat Distribution
Animal Suffering
The Sacred Bull
Sheep and Goats
VII. From the Air
The Farmyard
Wild Birds
VIII. From the Water
Weights and Measures
Illustration Sources
Conversion Tables

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