Positions Revelation within an ancient Jewish context and demonstrates how the author used humor to resist Roman power.

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!

Food Wine Rome is a tightly focused guidebook and traveler’s companion to the culinary delights of Rome. For each neighborhood, listings are in three categories: 1) dining: restaurants, trattorie, osterie; 2) gourmet shopping: bakeries, markets, salami makers, cheesemongers, and more; 3) wine: shops and wine bars. A dozen or more sidebars add entertaining and informative bits of city lore, culture, customs, quotes, and anecdotes to bring alive the city’s historic culinary richness: the Roman love affair with artichokes; the watermelon festival held for years on August 24, when giant, ripe watermelons would be released into the river upstream and Roman kids would dive into the river to grab them; Lucullus’ Kitchen Garden; the Cacio e Pepe Family of Pastas; the cult of the strawberries of Nemi (one of whose devotees was Caligula); Papal cuisine; the Renaissance of Rome’s wines; Holy Water and the Aqueducts; Spring Fever (lamb, favas, artichokes, zucchini flowers); and dozens more. A glossary of essential Roman/Italian food terms helps make shopping, marketing, and eating fun and rewarding. It is illustrated with scores of atmospheric photographs and an overall map of central Rome, plus detailed maps for each of Rome’s nine central neighborhoods, so that readers can find addresses immediately.

Looks at the dining customs, social traditions, and food of the Roman Empire, and includes recipes reconstructed for the modern cook.

While feminist interpretations of the Book of Revelation often focus on the book’s use of feminine archetypes—mother, bride, and prostitute, this commentary explores how gender, sexuality, and other feminist concerns permeate the book in its entirety. By calling audience members to become victors, Revelation’s author, John, commends to them an identity that flows between masculine and feminine and challenges ancient gender norms. This identity befits an audience who follow the Lamb, a genderqueer savior, wherever he goes. In this commentary, Lynn R. Huber situates Revelation and its earliest audiences in the overlapping worlds of ancient Asia Minor (modern Turkey) and first-century Judaism. She also examines how interpreters from different generations living within other worlds have found meaning in this image-rich and meaning-full book.

One of Food & Wine's Best Cookbooks of Fall 2023 • One of the Boston Globe's Best Cookbooks of 2023 • One of Smithsonian's 2023 Ten Best Books About Food • A Los Angeles Times Best Cookbook of 2023 • A Vice Best Cookbook of 2023 • A KCRW Good Food Best Cookbook of 2023 • A National Post Best Cookbook of 2023 • A WBUR Here & Now Best Cookbook of 2023 • One of Wine Country's Ten Best Cookbooks of 2023 A captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavorful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’” A leading authority on Jewish food, Leah Koenig celebrates la cucina Ebraica Romana within the pages of her new cookbook. Portico: Cooking and Feasting in Rome’s Jewish Kitchen features over 100 deeply flavorful recipes and beautiful photographs of Rome’s Jewish community, the oldest in Europe. The city’s Jewish residents have endured many hardships, including 300 years of persecution inside the Roman Jewish Ghetto. Out of this strife grew resilience, a deeply knit community, and a uniquely beguiling cuisine. Today, the community thrives on Via del Portico d’Ottavia (the main road in Rome’s Ghetto neighborhood)—and beyond. Leah Koenig’s recipes showcase the cuisine’s elegantly understated vegetables, saucy braised meats and stews, rustic pastas, resplendent olive oil–fried foods, and never-too-sweet desserts. Home cooks can explore classics of the Roman Jewish repertoire with Stracotto di Manzo (a wine-braised beef stew), Pizza Ebraica (fruit-and-nut-studded bar cookies), and, of course, Carciofi alla Giudia, the quintessential Jewish-style fried artichokes. A standout chapter on fritters—showcasing the unique gift Roman Jews have for delicate frying—includes sweet honey-soaked matzo fritters, fried salt cod, and savory potato pastries (burik) introduced by the thousands of Libyan Jews who immigrated to Rome in the 1960s and ’70s. Every recipe is masterfully tailored to the home cook, while maintaining the flavor and integrity of tradition. Suggested menus for holiday planning round out the usability and flexibility of these dishes. A cookbook for anyone who wants to dive more deeply into Jewish foodways, or gain new insight into Rome, Portico features the makers and creators who are keeping Roman Jewish food alive today, transporting us to the bustling streets of the Eternal City while also making us feel—as we cook and eat—very much at home.