Culinary aspects of Ancient Rome : ars cibaria / by Almudena Villegas Becerril.

Format:

Book

Author/Creator:

Villegas, Almudena, author.

Language:

English

Subjects (All):

Food habits--Rome.

Food habits.

Cooking, Roman.

Food--Social aspects--Rome.

Food.

Food--Social aspects.

Manners and customs.

Rome--Social life and customs.

Rome.

Rome (Empire).

Physical Description:

xxii, 370 pages, 28 unnumbered pages of plates : illustrations (some color) ; 22 cm

Place of Publication:

Newcastle upon Tyne : Cambridge Scholars Publishing, 2021.

Summary:

This book provides a thrilling account of a thoughtful gastronomic journey through the Roman Empire. It reviews the role that food and its associated constituents had in the evolution of Roman life, and highlights the cookery processes practised by both social elites and humble peasant and common households. The hypotheses and conclusions presented here shed light onto the significance that Ancient Romans attached to food, the banquet, and the simple daily act of sharing food, while the text also offers new research findings on recipes and cooking technologies that have passed unnoticed--back cover.

Notes:

Includes bibliographical references (pages [320]-355) and index.

Other Format:

Electronic version: BECERRIL, ALMUDENA VILLEGAS. CULINARY ASPECTS OF ANCIENT ROME.

ISBN:

1527561526

9781527561526

OCLC:

1226397645

Publisher Number:

99987263988