Around the Roman table

Patrick Faas, with more than 150 original recipes ; translated from the Dutch by Shaun Whiteside ; edited by the author

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 cating 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.

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この本の情報

書名 Around the Roman table
著作者等 Faas, Patrick
Whiteside, Shaun
書名別名 Rond de tafel der Romeinen
出版元 University of Chicago Press
刊行年月 2005, c1994
版表示 New ed
ページ数 371 p.
大きさ 24 cm
ISBN 0226233472
NCID BA84376603
※クリックでCiNii Booksを表示
言語 英語
原文言語 オランダ語
出版国 アメリカ合衆国
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