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Author: Joan Pilsbury Alcock
Publisher:
Published: 2001
Total Pages: 0
ISBN-13: 9780752419244
DOWNLOAD EBOOKThisbook examines the eating, cooking, and dining habits of the people who inhabited Roman Britain, and makes comparisons with the food and diet in other parts of the Roman Empire. Chapters include dairy products; vegetables, fruits, and nuts; herbs, spices, salt, and honey; and shops and markets."
Author: H. E. M. Cool
Publisher: Cambridge University Press
Published: 2006-12-14
Total Pages: 306
ISBN-13: 9780521003278
DOWNLOAD EBOOKList of figures -- List of tables -- Preface -- Acknowledgements -- 1. Apéritif -- 2. The food itself -- 3. The packaging -- 4. The human remains -- 5. Written evidence -- 6. Kitchen and dining basics : techniques and utensils -- 7. The store cupboard -- 8. Staples -- 9. Meat -- 10. Dairy products -- 11. Poultry and eggs -- 12. Fish and shellfish -- 13. Game -- 14. Greengrocery -- 15. Drink -- 16. The end of independence -- 17. A brand new province -- 18. Coming of age -- 19. A different world -- 20. Digestif -- Appendix : data sources for tables -- References -- Index
Author: Alistair Elliot
Publisher: Prospect Books (UK)
Published: 2003
Total Pages: 172
ISBN-13:
DOWNLOAD EBOOKThis is a parallel text collection of the best Latin poems on food, translated into poetic English.
Author: Diego Zancani
Publisher:
Published: 2019
Total Pages: 0
ISBN-13: 9781851245123
DOWNLOAD EBOOKPizza, pasta, pesto and olive oil: today, it's hard to imagine any supermarket without these items. But how did these foods - and many more Italian ingredients - become so widespread and popular?This book maps the extraordinary progress of Italian food, from the legacy of the Roman invasion to its current, ever-increasing popularity. Using medieval manuscripts it traces Italian recipes in Britain back as early as the thirteenth century, and through travel diaries it explores encounters with Italian food and its influence back home. The book also shows how Italian immigrants - from ice-cream sellers and grocers to chefs and restaurateurs - had a transformative influence on our cuisine, and how Italian food was championed at pivotal moments by pioneering cooks such as Elizabeth David, Anna Del Conte, Rose Gray, Ruth Rogers and Jamie Oliver.With mouth-watering illustrations from the archives of the Bodleian Library and elsewhere, this book also includes Italian regional recipes that have come down to us through the centuries. It celebrates the enduring international appeal of Italian restaurants and the increasingly popular British take on Italian cooking and the Mediterranean diet.
Author: Sally Grainger
Publisher: Routledge
Published: 2020-12-30
Total Pages: 323
ISBN-13: 135198022X
DOWNLOAD EBOOKThe 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.
Author: Apicius
Publisher: Good Press
Published: 2019-11-20
Total Pages: 282
ISBN-13:
DOWNLOAD EBOOK"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Author: Richard Thomas
Publisher: Oxbow Books
Published: 2008-04-10
Total Pages: 349
ISBN-13: 1782975268
DOWNLOAD EBOOKThese ten papers from two Theoretical Roman Archaeology Conference (2007) sessions bring together a growing body of new archaeological evidence in an attempt to reconsider the way in which the Roman army was provisioned. Clearly, the adequate supply of food was essential to the success of the Roman military. But what was the nature of those supply networks? Did the army rely on imperial supply lines from the continent, as certainly appears to be the case for some commodities, or were provisions requisitioned from local agricultural communities? If the latter was the case, was unsustainable pressure placed on such resources and how did local communities respond? Alternatively, did the early stages of conquest include not only the development of a military infrastructure, but also an effective supply-chain network based on contracts? Beyond the initial stages of conquest, how were provisioning arrangements maintained in the longer term, did supply chains remain static or did they change over time and, if so, what precipitated those changes? Addressing such questions is critical if we are to understand the nature of Roman conquest and the extent of interaction between indigenous communities and the Roman army. Case studies come from Roman Britain (Alchester, Cheshire, Dorset), France, the Netherlands and the Rhine Delta, looking at evidence from animal products, military settlements, the size of cattle, horses, pottery and salt. The editors also provide a review of current research and suggest a future agenda for economic and environmental research.
Author: Kate Colquhoun
Publisher: A&C Black
Published: 2012-05-01
Total Pages: 604
ISBN-13: 1408834081
DOWNLOAD EBOOKFrom the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.
Author: William Sitwell
Publisher: Simon and Schuster
Published: 2020-04-09
Total Pages: 245
ISBN-13: 147117963X
DOWNLOAD EBOOKAS READ ON BBC RADIO 4 BOOK OF THE WEEK. The fascinating story of how we have gone out to eat, from the ancient Romans in Pompeii to the luxurious Michelin-starred restaurants of today. Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for the Daily Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision. He spies influences from an ancient traveller of the Muslim world, revels in the unintended consequences for nascent fine dining of the French Revolution, reveals in full hideous glory the post-Second World War dining scene in the UK and fathoms the birth of sensitive gastronomy in the US counterculture of the 1960s. This is a story of the ingenuity of the human race as individuals endeavour to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need and decadent pleasure. Sitwell, a familiar face in the UK and a figure known for the controversy he attracts, provides anyone who loves to dine out, or who loves history, or who simply loves a good read with an accessible and humorous history. The Restaurant is jam-packed with extraordinary facts; a book to read eagerly from start to finish or to spend glorious moments dipping in to. It may be William Sitwell’s History of Eating Out, but it’s also the definitive story of one of the cornerstones of our culture.
Author: Anthony R. Birley
Publisher: Oxford University Press, USA
Published: 2005-09-29
Total Pages: 547
ISBN-13: 0199252378
DOWNLOAD EBOOKThe Roman Government of Britain contains biographical entries on the hundreds of known Romans who served in Britain from AD 43 to 409. Evidence for imperial visits is discussed, and the Roman career-structure is explained. All the ancient evidence is quoted in full and translated, making this book the fullest available collection of sources for Britain under Roman rule.
