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A Taste of Ancient Rome - Ilaria Gozzini Giacosa

A Taste of Ancient Rome

Paperback Published: 1st January 1992
ISBN: 9780226290324
Number Of Pages: 244

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Modern Italians still refer to an elaborate dinner as "a meal worthy of Lucullus, " commemorating a Roman general famous more for culinary prowess than any apparent military skill. And our images of ancient Rome usually do include one of an outrageous feast of camel and flamingoes and nightingales' tongues. But, as Ilaria Giacosa reminds us in this fascinating book, Romans did not eat the exotic every day. Here are the real foods of Rome - the rustic and the refined - in more than 200 tested recipes adapted for today's kitchen. Drawing on the writings of Apicius, Cato, Martial, Petronius, Juvenal, and other observers, Giacosa recreates a 2,000-year-old cuisine, from a hearty winter soup of barley and ham to an elegant salad of truffles in an herbed vinaigrette, from appetizers to desserts. Each recipe includes the original (in Latin and translation) and a modern rendering, with substitutions for difficult-to-find ingredients. The repertoire is wide and includes along with more exotic creations solid, satisfying dishes that still grace many Italian tables: a frittata or omelet of young asparagus and sharp Romano cheese; roast chicken with leeks and a garden of green herbs; a salad with peasant bread and cracked olives; and a fresh cheese pie scented with bay and honey. You'll find recipes for breads, porridges, and sauces, including the ever-present garum, which, Giacosa notes, is not very different from the soy and fish sauces of Asia; a guide to preserving fruits and vegetables; seasonal menus for everyday and elegant dining; and a rich social history of Roman eating, drinking, shopping, and entertaining. This is cooking before tomatoes, pasta, oranges, lemons, or even coffee enteredthe Mediterranean diet. Yet with its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the foods of Rome will be a revelation to serious cooks ready to create new dishes in the spiri

Foreword Translator's
Preface
Introduction
Ancient Sources
Food Sources in Ancient Rome
The Banquet and Its Preparation
Sauces
Appetizers
Soups and Porridges
Domestic Meat and Game
Fish and Shellfish
Vegetables
Desserts
Preserves
Beverages
Menus
At the Tavern Table of Weights and Measures
Glossary
Bibliography
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780226290324
ISBN-10: 0226290328
Audience: Professional
Format: Paperback
Language: English
Number Of Pages: 244
Published: 1st January 1992
Publisher: The University of Chicago Press
Country of Publication: US
Dimensions (cm): 24.13 x 17.15  x 1.27
Weight (kg): 0.5
Edition Type: New edition

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