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Around the Roman Table Food and Feasting in Ancient Rome

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ISBN-10: 0226233472

ISBN-13: 9780226233475

Edition: 2005

Authors: Patrick Faas, Shaun Whiteside

List price: $30.00
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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…    
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Book details

List price: $30.00
Copyright year: 2005
Publisher: University of Chicago Press
Publication date: 4/1/2005
Binding: Paperback
Pages: 384
Size: 6.00" wide x 9.00" long x 1.70" tall
Weight: 1.144
Language: English

Shaun Whiteside's translations include Nietzsche's The Birth of Tragedy and Musil's The Confessions of Young T�rless for Penguin Classics.

Foreword Introduction
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)
The Meal Table Manners and Etiquette The Courses The Menu The Carousal
Wine and Other Drinks Wine The Orgy Wine Production Other Drinks
The Cook and His Condiments The Cook Cooking Medicinal Theory Flavours - Sour Flavours - Salt Flavours - Sweet Flavours - Bitter Herbs Spices Other Ingredients
From the Land Cereals Pulses Vegetables Fruit and Nuts
From the Fire Eating Meat Sacrifice Meat Distribution Animal Suffering Pork The Sacred Bull Sheep and Goats Dogs Game
From the Air The Farmyard Wild Birds
From the Water Appendix Weights and Measures Money Prices
Glossary Bibliography
Illustration Sources Conversion Tables