Around the Table of the Romans Food and Feasting in

Around the Table of the Romans Food and Feasting in

Around the Table of the Romans Food and Feasting in Ancient Rome ➹ [Reading] ➻ Around the Table of the Romans Food and Feasting in Ancient Rome By Patrick Faas ➮ – In Around the Table of the Romans Patrick Faas brings the Roman passion for eating to life More than just a book of ancient recipes reconstructed for the modern cook though there are than 150 in the b In Around Table of PDF ☆ the Table of the Romans Patrick Faas brings the Roman passion for eating to life More than just a book of ancient recipes reconstructed for the modern cook though there are than in the book Around the Table of the Romans is a portrait of ancient Roman society as seen from the vantage point of the dining table Faas explores ancient Roman manners dining Around the eBook ´ arrangements spices seasonings and cooking techniues He shows how ancient Roman cuisine differs from its present incarnation Most of all he brings the ancient Roman world to life in a book that foodies and the Table of the Romans eBook ´ history buffs will salivate over.

  • Hardcover
  • 371 pages
  • Around the Table of the Romans Food and Feasting in Ancient Rome
  • Patrick Faas
  • English
  • 07 March 2016
  • 9780312239589

10 thoughts on “Around the Table of the Romans Food and Feasting in Ancient Rome

  1. Kara Kara says:

    Part history and part cookbook the book does an excellent job giving an overview of most of the Roman republic and empire as well as the fall along with what they ate throughout and how the daily consumption of that fish mouse turnip or loaf represented uite a lot about the economics politics classicism and religion of the time

  2. Paul Paul says:

    An entertaining and wide ranging look at ancient Roman cuisineWhen I decided I needed to know about food and eating in the ancient world of my own work in progress I went overboard and ordered three different books on it When they arrived I had to choose which one to start with Looking them over I thought that Patrick Faas's book would provide the best introduction Now although I haven't read the other two books yet I feel sure that I chose rightThe other books are primarily cookbooks and Faas's book is also that with plenty of recipes drawn from ancient authors notably Apicius who wrote the only gastronomic cookery book handed down to us from classical antiuity But it's also much than that Faas sets the scene by taking us through all the things that surrounded the dishes themselves starting with a culinary history of Rome that looks at the agricultural basis of Roman society and the various influences that affected it such as Africa and Greece and other factors such as feast days philosophy and sumptuary laws He moves on to a study of the meal with chapters on table manners the courses of a meal the menu and the carousal or drinking party that usually followed a dinner party The author goes on to discuss Roman wine and other drinks the Roman cook and his condiments Only then in Part Two of the book 175 pages in does Faas start presenting recipes for actual dishesI was captivated by so much of what I found in this book I knew that Romans reclined to eat their dinners but how exactly did they arrange themselves around the table and who reclined next to whom? The answers are here along with illustrations Did Romans really gorge themselves and then vomit up their food to eat ? Not often according to Faas; after drinking though that's another matter What kinds of dishes and utensils did they eat with? What kinds of pots and pans did they cook with? All here and illustratedThe recipes section is broken down interestingly into four parts named after the four elements presenting dishes drawn from the land cereal and vegetables from the fire cooked meat from the air birds and from the water fish I've read some authors who claim that the typical Roman diet was monotonous and frugal but the great wealth of ingredients flavors and techniues presented here seem to give that notion the lie The Romans liked strongly flavored highly seasoned foods But they also liked fresh vegetables and Roman gentlemen took pride in their skill at growing them much like modern Italians that I've known in the Vancouver area And Roman women did not cook If a slave was not cooking then the head of the household would attend to it himself; even emperors would practice cuisine and personally see to the feeding of their family and guestsFaas does not simply give recipes; the various dishes offer opportunities to explain various facts attitudes and peculiarities in the Romans' approach to food The section on vegetable dishes starts with a discussion of the Roman garden including its reuired statue of Priapus the phallic god of gardensEach recipe is presented first as the original Latin text followed by its English translation then a detailed discussion intended to make the recipe doable for the modern cook For hard to get ingredients he suggests good modern alternatives The ubiuitous garum or fermented fish sauce for example can be replaced with soy sauce or anchovy paste The eually ubiuitous herb lovage can be replaced with parsley or celery rootIt seems that Faas has made all these dishes himself even the most exotic such as roast flamingo or brain pate or sow's udders He notes when the food is likely to be less palatable for the modern diner but also how often the Roman dish is very good as isI have not been bold enough myself to try making any of the dishes; that was not my aim in reading the book But Faas's enthusiasm and depth of knowledge have got me interested in trying some For cuisine makes its own strong definite statement about a culture and this book gives a real flavor of ancient Rome

  3. Chelsea Chelsea says:

    More reviews available at my blog Beauty and the BookwormFood and history are two of the great loves of my life I thought Around the Roman Table would fit nicely into those categories Wellit did but I didn't really like it Don't get me wrong it was okay It was just a boring than I expected it to be It includes a lot of descriptions about what people ate how they ate it and how food tied into culture in Rome That part was interesting But there was also an entire second part that included recipes from Roman times I thought this was going to be pretty interesting toobut I wasn't really impressed Reading the recipes reuires you to pound down some Roman terms for food that Faas explains earlier in the book or else keep flipping back to those pages to figure out what he's talking about Additionally Roman recipes weren't really recipes in the same sense as we have recipes There often weren't fixed amounts and I'm skeptical as to how accurate Faas' interpretations of them are It seems like he might have just guessed at the amounts of ingredients to best suit modern readers' tastes That said I'm really not sure how many people would be putting copious amounts of fish sauce in every dish they make Some of the ingredients I've never even heard of; for example what the hell is lovage? That was explained but not very well Some ingredients are actually extinct like laser a plant that the Romans loved so much they actually drove it to extinction And then there are other ingredients that while technically still around aren't exactly easy to get For example where would I find half a kilo of minced dolphin? The writing style wasn't all that fabulous either; there were multiple cases of sentences that didn't make sense and the recipes Faas included were also included in Latin in their entirety Really I don't care about a uarter of a page of Latin that I can't read More uoting often meant that in the first half of the book Faas uoted than he actually wrote Some of the clumsiness in writing may be because the book is translated I believe it was originally in Dutch but that doesn't really excuse it Overall interesting topic but not the best book

  4. Colin Colin says:

    A truly fascinating look at Roman gastronomy and cuisine I like it because it ius both practical and comprehensive The author freely admits where he speculates and gives useful ideas for replicating Roman meals Many recipes are included I also like the fact that the author does not obsess about the bizarre as do so many writings about Roman food

  5. Danyell Danyell says:

    Not nearly enough reference to the time spent on re feathering a whole roasted peacock BUt insightful mentioned many of the dishes I liked from The Good Book Cook Book which has some jesus tastic recipies

  6. Caroline Caroline says:

    Interesting content although a bit encyclopedic rather than narrative 5 stars for substance 3 for style averaged to 4

  7. Barbra Quade Barbra Quade says:

    Although I cannot prepare many of these dishes in the modern kitchen and with the modern grocery selection I enjoyed this cookbook for its historical information

  8. Amanda Amanda says:

    Fairly informative book about Roman eating habits The recipes are hard to duplicate but is mostly because we don't have the same ingredients as the Romans any

  9. Milo Milo says:

    I won't be cooking from it but it really gives the flavor of living in ancient Rome Sorry about that Couldn't resist

  10. William Prueter William Prueter says:

    Go to prueterorg Click on my page Click on Book Summaries click on Roman Culture

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