The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
Why didn't the ancient Greeks or Romans wear pants? How did they shave? How likely were they to drink fine wine, use birth control, or survive surgery? In a series of short and humorous essays, Naked Statues, Fat Gladiators, and War Elephants explores some of the questions about the Greeks and Romans that ancient historian Garrett Ryan has answered in the classroom and online. Unlike most books on the classical world, the focus is not on famous figures or events, but on the fascinating details of daily life. Learn the answers to: How tall were the ancient Greeks and Romans? How long did they live? What kind of pets did they have? How dangerous were their cities? Did they believe their myths? Did they believe in ghosts, monsters, and/or aliens? Did they jog or lift weights? How did they capture animals for the Colosseum? Were there secret police, spies, or assassins? What happened to the city of Rome after the Empire collapsed? Can any families trace their ancestry back to the Greeks or Romans?
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Steven Saylor's Roma Sub Rosa series of novels, set in the late Roman Republic and featuring Gordianus the Finder, has garnered unusual acclaim from readers and reviewers alike, establishing him as one of the pre-eminent historical crime writers. In A Gladiator Dies Only Once, the second collection of his award-winning stories featuring Gordianus, Saylor more than meets his own high standards. Set during period between the events of his novels Roman Blood and Catalina's Riddle, these previously untold adventures range from twisted search for truth behind a threatening blind item in the Acta Diurna ("The Consul's Wife") and a kidnapping and murder during the revolt of Sertorius ("The White Fawn") to the story behind Cicero's discovery of Archimedes's tomb ("Archimedes Tomb") and a perplexing domestic situation in Gordianus's own home ("If a Cyclops Could Vanish in a Glimpse of an Eye.") These tales from the early career of Gordianus - when his adopted son Eco was still a mute boy and his wife Bethesda was but his slave - will delight Saylor's many fans while illuminating the details of the ancient world like no other writer can.
Apicius is a guide for experienced cooks, much like 18th and 19th century US cookbooks, where the recipe leaves almost all the explanations and cooking instructions out.
The Silver Pigs is Lindsey Davis' classic novel, which introduced readers around the world to Marcus Didius Falco, a private informer with a knack for trouble, a tendency for bad luck, and a frequently inconvenient drive for justice. When Marcus Didius Falco, a Roman "informer" who has a nose for trouble that's sharper than most, encounters Sosia Camillina in the Forum, he senses immediately all is not right with the pretty girl. She confesses to him that she is fleeing for her life, and Falco makes the rash decision to rescue her—a decision he will come to regret. For Sosia bears a heavy burden: as heavy as a pile of stolen Imperial ingots, in fact. Matters just get more complicated when Falco meets Helena Justina, a Senator's daughter who is connected to the very same traitors he has sworn to expose. Soon Falco finds himself swept from the perilous back alleys of Ancient Rome to the silver mines of distant Britain—and up against a cabal of traitors with blood on their hands and no compunction whatsoever to do away with a snooping plebe like Falco....
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
This study of ancient Roman shipping and trade across continents reveals the Roman Empire’s far-reaching impact in the ancient world. In ancient times, large fleets of Roman merchant ships set sail from Egypt on voyages across the Indian Ocean. They sailed from Roman ports on the Red Sea to distant kingdoms on the east coast of Africa and southern Arabia. Many continued their voyages across the ocean to trade with the rich kingdoms of ancient India. Along these routes, the Roman Empire traded bullion for valuable goods, including exotic African products, Arabian incense, and eastern spices. This book examines Roman commerce with Indian kingdoms from the Indus region to the Tamil lands. It investigates contacts between the Roman Empire and powerful African kingdoms, including the Nilotic regime that ruled Meroe and the rising Axumite Realm. Further chapters explore Roman dealings with the Arab kingdoms of southern Arabia, including the Saba-Himyarites and the Hadramaut Regime, which sent caravans along the incense trail to the ancient rock-carved city of Petra. The first book to bring these subjects together in a single comprehensive study, The Roman Empire and the Indian Ocean reveals Rome’s impact on the ancient world and explains how international trade funded the legions that maintained imperial rule.
