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A Cultural History of Food
Call Number: R 394.1
Presents an authoritative survey of food in antiquity and its physical, spiritual, social and cultural dimensions.
These books are on Reserve in the library and cannot be removed. You may photocopy or take pictures of the pages.
Presents over thirty recipes, including meats, cakes, and delicacies, based upon the Roman occupation of Britain, with food preparation techniques, information on Roman banquets and cooking and serving equipment, and a historical discussion.
The Classical Cookbook
Explores the cuisine of ancient Greece and Rome with historical timelines and fifty original recipes followed by modern adaptations.
Around the Roman Table
Examines the food, drink, and feasting traditions of the Romans, covering such topics as table manners, courses, menus, the carousal, wine production, condiments, meats, and land-grown foods, and providing over 150 ancient recipes updated for modern cooking.
A Taste of Ancient Rome
Presents updated versions of over two hundred recipes from ancient Rome, including sauces, appetizers, soups and porridges, domestic meat and game, fish and shellfish, vegetables, desserts, preserves, and beverages; and discusses food sources, and banquet preparation.
Describes some of the foods of ancient Rome, along with recipes for traditional dishes and descriptions of the methods used to prepare them.