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OverviewCraving 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. Full Product DetailsAuthor: Patrick Faas , Shaun WhitesidePublisher: The University of Chicago Press Imprint: University of Chicago Press Edition: New edition Dimensions: Width: 15.20cm , Height: 2.10cm , Length: 22.90cm Weight: 0.526kg ISBN: 9780226233475ISBN 10: 0226233472 Pages: 384 Publication Date: 01 April 2005 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviews"""There are many misconceptions about the food of ancient Rome that Faas sets out to correct. The result is half cookbook, half history book and is entirely fascinating to both chef and antiquarian alike."" - Washington Times; ""A smorgasbord of gastronomic wonders and delights."" - Independent on Sunday""" There are many misconceptions about the food of ancient Rome that Faas sets out to correct. The result is half cookbook, half history book and is entirely fascinating to both chef and antiquarian alike. - Washington Times; A smorgasbord of gastronomic wonders and delights. - Independent on Sunday Author InformationPatrick Faas writes a food column in the national Dutch newspaper De Volkskrant. Shaun Whiteside has translated many books from French, German, Italian, and Dutch, including works by Freud and Nietzsche. Tab Content 6Author Website:Countries AvailableAll regions |