Ancient Roman Cooking
Title | Ancient Roman Cooking PDF eBook |
Author | Marco Gavio de Rubeis |
Publisher | |
Pages | 294 |
Release | 2020-11-18 |
Genre | |
ISBN |
Ancient Roman gastronomy was famous for an incomparable skill in the art of pairing the ingredients, with its Mediterranean flavors and healthy balance among the aromas.Many sources record the greatness of Roman cuisine. Writers and poets celebrate its beauty, complexity, decadence, and at the same time, its simplicity. Agronomists tell the life in the countryside, showing the farming techniques and the preparation of common preserves, from cured meat to cheese, vegetables, fruit. Cooks focus on providing unique sensorial experiences through the learned use of ingredients that belong to our history, now almost forgotten. Silphium, garum, mulsum, allec, sapa are just some of them.A journey back in time through ingredients and recipes, from the republican age to the empire, to rediscover an extraordinary culinary tradition that will satisfy, still today, the most refined palates.
Roman Cookery
Title | Roman Cookery PDF eBook |
Author | Mark Grant |
Publisher | Serif |
Pages | 186 |
Release | 2015-05-19 |
Genre | History |
ISBN | 1909150460 |
Roman Cookery unveils one of Europe's last great culinary secrets – the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking. Mark Grant, researcher extraordinaire, has unearthed everyday recipes like Tuna Wrapped in Vine Leaves, Olive Oil Bread Flavoured with Cheese, and Honeyed Quinces. Like an archaeologist uncovering a kitchen at Pompeii, he reveals treasures such as Ham in Red Wine and Fennel Sauce, Honey and Sesame Pizza, and Walnut and Fig Cakes. The Romans were great lovers of herbs, and Roman Cookery offers a delicious array of herb sauces and purées, originally made with a pestle and mortar, but here adapted, like all these dishes, to be made with modern kitchen equipment. This revised and expanded edition includes previously unknown recipes, allowing the reader to savour more than a hundred simple but refined dishes that were first enjoyed more than two millennia ago.
The Classical Cookbook
Title | The Classical Cookbook PDF eBook |
Author | Andrew Dalby |
Publisher | Getty Publications |
Pages | 148 |
Release | 1996 |
Genre | Cookbooks |
ISBN | 9780892363940 |
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
Cookery and Dining in Imperial Rome
Title | Cookery and Dining in Imperial Rome PDF eBook |
Author | Apicius |
Publisher | Good Press |
Pages | 282 |
Release | 2019-11-20 |
Genre | Cooking |
ISBN |
"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.
Tasting Rome
Title | Tasting Rome PDF eBook |
Author | Katie Parla |
Publisher | Clarkson Potter |
Pages | 258 |
Release | 2016-03-29 |
Genre | Cooking |
ISBN | 0804187193 |
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Around the Roman Table
Title | Around the Roman Table PDF eBook |
Author | Patrick Faas |
Publisher | University of Chicago Press |
Pages | 388 |
Release | 2005-04 |
Genre | Cooking |
ISBN | 9780226233475 |
Looks at the dining customs, social traditions, and food of the Roman Empire, and includes recipes reconstructed for the modern cook.
The Story of Garum
Title | The Story of Garum PDF eBook |
Author | Sally Grainger |
Publisher | Routledge |
Pages | 323 |
Release | 2020-12-30 |
Genre | Cooking |
ISBN | 135198022X |
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.