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Author: H. E. M. Cool
Publisher: Cambridge University Press
ISBN: 9780521003278
Category : Cooking
Languages : en
Pages : 306
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Book Description
List of figures -- List of tables -- Preface -- Acknowledgements -- 1. Apéritif -- 2. The food itself -- 3. The packaging -- 4. The human remains -- 5. Written evidence -- 6. Kitchen and dining basics : techniques and utensils -- 7. The store cupboard -- 8. Staples -- 9. Meat -- 10. Dairy products -- 11. Poultry and eggs -- 12. Fish and shellfish -- 13. Game -- 14. Greengrocery -- 15. Drink -- 16. The end of independence -- 17. A brand new province -- 18. Coming of age -- 19. A different world -- 20. Digestif -- Appendix : data sources for tables -- References -- Index
Author: H. E. M. Cool
Publisher: Cambridge University Press
ISBN: 9780521003278
Category : Cooking
Languages : en
Pages : 306
Get Book
Book Description
List of figures -- List of tables -- Preface -- Acknowledgements -- 1. Apéritif -- 2. The food itself -- 3. The packaging -- 4. The human remains -- 5. Written evidence -- 6. Kitchen and dining basics : techniques and utensils -- 7. The store cupboard -- 8. Staples -- 9. Meat -- 10. Dairy products -- 11. Poultry and eggs -- 12. Fish and shellfish -- 13. Game -- 14. Greengrocery -- 15. Drink -- 16. The end of independence -- 17. A brand new province -- 18. Coming of age -- 19. A different world -- 20. Digestif -- Appendix : data sources for tables -- References -- Index
Author:
Publisher:
ISBN: 9780511260513
Category : Food habits
Languages : en
Pages : 282
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Book Description
Author: Joan Pilsbury Alcock
Publisher:
ISBN: 9780752419244
Category : Cooking
Languages : en
Pages : 0
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Book Description
Thisbook examines the eating, cooking, and dining habits of the people who inhabited Roman Britain, and makes comparisons with the food and diet in other parts of the Roman Empire. Chapters include dairy products; vegetables, fruits, and nuts; herbs, spices, salt, and honey; and shops and markets."
Author: Robin Fleming
Publisher: University of Pennsylvania Press
ISBN: 0812252446
Category : History
Languages : en
Pages : 320
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Book Description
"An examination of the transformations in lowland Britain's material culture over the course of the long fifth century CE during the late Roman regime and its end"--
Author: Alistair Elliot
Publisher: Prospect Books (UK)
ISBN:
Category : Poetry
Languages : en
Pages : 172
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Book Description
This is a parallel text collection of the best Latin poems on food, translated into poetic English.
Author: Sally Grainger
Publisher: Routledge
ISBN: 135198022X
Category : Cooking
Languages : en
Pages : 323
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Book Description
The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
Author: Laura M. Banducci
Publisher: University of Michigan Press
ISBN: 0472128388
Category : History
Languages : en
Pages : 367
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Book Description
Foodways in Roman Republican Italy explores the production, preparation, and consumption of food and drink in Republican Italy to illuminate the nature of cultural change during this period. Traditionally, studies of the cultural effects of Roman contact and conquest have focused on observing changes in the public realm: that is, changing urban organization and landscape, and monumental construction. Foodways studies reach into the domestic realm: How do the daily behaviors of individuals express their personal identity, and How does this relate to changes and expressions of identity in broader society? Laura M. Banducci tracks through time the foodways of three sites in Etruria from about the third century BCE to the first century CE: Populonia, Musarna, and Cetamura del Chianti. All were established Etruscan sites that came under Roman political control over the course of the third and second centuries BCE. The book examines the morphology and use wear of ceramics used for cooking, preparing, and serving food in order to deduce cooking methods and the types of foods being prepared and consumed. Change in domestic behaviors was gradual and regionally varied, depending on local social and environmental conditions, shaping rather than responding to an explicitly “Roman” presence.
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Allen J. Frantzen
Publisher: Boydell & Brewer Ltd
ISBN: 1843839083
Category : History
Languages : en
Pages : 306
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Book Description
A fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life.
Author: Peter Salway
Publisher: OUP Oxford
ISBN: 0191020974
Category : History
Languages : en
Pages : 144
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Book Description
For four centuries Britain was an integral part of the Roman Empire, a political system stretching from Turkey to Portugal and from the Red Sea to the Tyne and beyond. Its involvement with Rome started long before the Conquest launched by the Emperor Claudius in 43 AD, and it continued to be a part of the Roman world for some time after the final break with Roman rule. Bringing together archaeological investigation and historical scholarship, Peter Salway explores some of the key issues arising from this period in Britain's history, discussing the question of identity at this time and analysing the importance of widespread literacy in Roman Britain. Covering the period from Julius Caesar's first forays into Britain and Claudius' subsequent conquest, as well as Britain under the later Roman Empire, Salway outlines the key events of this time period, providing a focus on society in Roman Britain, and offering a thoughtful consideration of the aftermath of Roman rule. In the new edition of this Very Short Introduction, Peter Salway makes a number of essential updates in light of recent research in the area. He looks at issues of ethnicity, 'Britishness', and post-colonialism, provides alternative theories to the end of the Roman period in Britain, and draws parallels between the history of Roman Britain and a wide range of other periods, territories, and themes, including the modern experience of empires and national stereotypes. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
