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Synopsis
A quirky and unusual historical cookery book, already a bestseller in Europe.Packed with fascinating anecdotes, and richly illustrated with witty quotes from classical authors, Around the Roman Table is a mouth-watering ride through the food of the ancient world and, as a recipe book, a step back in time. But it is not just the absence of gas-fired hobs and microwaves which make this such a unique experience. America had yet to be discovered, hence ingredients such as potatoes, tomatoes, red peppers and peanuts could not grace the Roman table. This lack of the staples of the European diet, was more than made up for by Roman appetite for foodstuffs we would scarcely feed our dogs. Fish eyes, pigs' ears, wombs, intestines and brains were all served, usually dressed in fiery pepper based sauces. Not all the recipes resort to such unusual fare and over 150 are reproduced here, especially adapted to allow modern cooks to revive ancient dishes in their own kitchens.
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About the Author
Patrick C.P. Faas is an internationally renowned food historian, lecturing and teaching all over the world. His column in the Dutch newspaper, Volkskrant, is hugely popular and has been published as a collection with a foreword by Midas Dekkers. A contributor to the Oxford Symposium on Food and History every year, his work in this field is without equal. He has appeared widely on European television and was sued by the SPCA for preparing, live on air, the ancient Roman delicacy, baked stuffed mice.
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Around the Roman Table
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Around the Roman Table
Published by
Pan Macmillan, United Kingdom, London, 2003
ISBN 10: 0333904664
ISBN 13: 9780333904664
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Paperback. Condition: Very Good. A quirky and unusual historical cookery book, already a bestseller in Europe.Packed with fascinating anecdotes, and richly illustrated with witty quotes from classical authors, Around the Roman Table is a mouth-watering ride through the food of the ancient world and, as a recipe book, a step back in time. But it is not just the absence of gas-fired hobs and microwaves which make this such a unique experience. America had yet to be discovered, hence ingredients such as potatoes, tomatoes, red peppers and peanuts could not grace the Roman table. This lack of the staples of the European diet, was more than made up for by Roman appetite for foodstuffs we would scarcely feed our dogs. Fish eyes, pigs' ears, wombs, intestines and brains were all served, usually dressed in fiery pepper based sauces. Not all the recipes resort to such unusual fare and over 150 are reproduced here, especially adapted to allow modern cooks to revive ancient dishes in their own kitchens. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR002173718
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