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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: 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: 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: Guy de la Bédoyère
Publisher: Thames & Hudson
ISBN: 0500771847
Category : History
Languages : en
Pages : 288
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Book Description
“Lucid and engaging . . . should take pride of place on the bookshelf of specialists and non-specialists interested in Roman Britain.” —Minerva This illuminating account of Britain as a Roman province sets the Roman conquest and occupation of the island within the larger context of Romano-British society and how it functioned. The author first outlines events from the Iron Age period immediately preceding the conquest in AD 43 to the emperor Honorius’s advice to the Britons in 410 to fend for themselves. He then tackles the issues facing Britons after the absorption of their culture by an invading army, including the role of government and the military in the province, religion, commerce, technology, and daily life. For this revised edition, the text, illustrations, and bibliography have been updated to reflect the latest discoveries and research in recent years. The superb illustrations feature reconstruction drawings, dramatic aerial views of Roman remains, and images of Roman villas, mosaics, coins, pottery, and sculpture.
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: 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: Diego Zancani
Publisher:
ISBN: 9781851245123
Category : Cooking, Italian
Languages : en
Pages : 0
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Book Description
Pizza, pasta, pesto and olive oil: today, it's hard to imagine any supermarket without these items. But how did these foods - and many more Italian ingredients - become so widespread and popular?This book maps the extraordinary progress of Italian food, from the legacy of the Roman invasion to its current, ever-increasing popularity. Using medieval manuscripts it traces Italian recipes in Britain back as early as the thirteenth century, and through travel diaries it explores encounters with Italian food and its influence back home. The book also shows how Italian immigrants - from ice-cream sellers and grocers to chefs and restaurateurs - had a transformative influence on our cuisine, and how Italian food was championed at pivotal moments by pioneering cooks such as Elizabeth David, Anna Del Conte, Rose Gray, Ruth Rogers and Jamie Oliver.With mouth-watering illustrations from the archives of the Bodleian Library and elsewhere, this book also includes Italian regional recipes that have come down to us through the centuries. It celebrates the enduring international appeal of Italian restaurants and the increasingly popular British take on Italian cooking and the Mediterranean diet.
Author: Kate Colquhoun
Publisher: A&C Black
ISBN: 1408834081
Category : History
Languages : en
Pages : 576
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Book Description
From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.
Author: Howard Hayes Scullard
Publisher: W W Norton & Company Incorporated
ISBN: 9780500274057
Category : History
Languages : en
Pages : 192
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Book Description
Combining classical scholarship with recent archeological discoveries, Scullard recreates what life was like in Roman Britain, detailing merchants' activities, the mixing of pagan and Christian religions, and the emergence of the city.
Author: A.S. Esmonde-Cleary
Publisher: Routledge
ISBN: 1134554931
Category : Education
Languages : en
Pages : 213
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Book Description
This book explains what Britain was like in the fourth century AD and how this can only be understood in the wider context of the western Roman Empire.
Author: Ken Dark
Publisher: Tempus Pub Limited
ISBN: 9780752425320
Category : History
Languages : en
Pages : 256
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Book Description
The end of the Roman period and the early development of Post-Roman Kingdoms are two of the most important - and most debated - subjects for archaeologists and historians. Questioning many current assumptions, this book presents a radical reinterpretation of Britain in the period 400-600. Drawing attention to far greater similarities between immediately post-Roman Britain and the rest of Europe than previously thought possible, it highlights the importance of fifth-sixth-century Britain in understanding wider themes regarding the end of the Western roman empire as a whole. A very wide range of archaeological and written evidence from the whole of Britain is discussed, rather than focusing on either Anglo-Saxon or Celtic archaeology alone. Burials, settlements and religious centres are brought into the discussion, alongside new material and more obscure data from scattered sources. The final occupation of Roman towns, forts and villas is examined, and post-Roman hill-forts such as Tintagel, Dinas Powys and Cadbury Congresbury is evaluated. Anglo-Saxon and early Christian cemeteries such as Spong Hill and Cannington are considered, and evidence for the earliest British monasteries explored. This book not only offers an exciting new interpretation of Britain in the fifth and sixth centuries AD but is probably the most comprehensive survey of the archaeological and written evidence for the period. It will be indispensable for professional and amateurs archaeologists alike and invaluable for students of British, Roman or Medieval archaeology and history at all levels.
