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    A Taste of Ancient Rome (Paperback)(English / Latin) By (author) Ilaria Gozzini Giacosa, Translated by Anna Herklotz

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    DescriptionModern Italians still refer to an elaborate dinner as "a meal worthy of Lucullus, " commemorating a Roman general famous more for culinary prowess than any apparent military skill. And our images of ancient Rome usually do include one of an outrageous feast of camel and flamingoes and nightingales' tongues. But, as Ilaria Giacosa reminds us in this fascinating book, Romans did not eat the exotic every day. Here are the real foods of Rome - the rustic and the refined - in more than 200 tested recipes adapted for today's kitchen. Drawing on the writings of Apicius, Cato, Martial, Petronius, Juvenal, and other observers, Giacosa recreates a 2,000-year-old cuisine, from a hearty winter soup of barley and ham to an elegant salad of truffles in an herbed vinaigrette, from appetizers to desserts. Each recipe includes the original (in Latin and translation) and a modern rendering, with substitutions for difficult-to-find ingredients. The repertoire is wide and includes along with more exotic creations solid, satisfying dishes that still grace many Italian tables: a frittata or omelet of young asparagus and sharp Romano cheese; roast chicken with leeks and a garden of green herbs; a salad with peasant bread and cracked olives; and a fresh cheese pie scented with bay and honey. You'll find recipes for breads, porridges, and sauces, including the ever-present garum, which, Giacosa notes, is not very different from the soy and fish sauces of Asia; a guide to preserving fruits and vegetables; seasonal menus for everyday and elegant dining; and a rich social history of Roman eating, drinking, shopping, and entertaining. This is cooking before tomatoes, pasta, oranges, lemons, or even coffee enteredthe Mediterranean diet. Yet with its intriguing sweet-sour flavor combinations, its lavish use of fresh herbs and fragrant spices, and its base in whole grains and fruits and vegetables, the foods of Rome will be a revelation to serious cooks ready to create new dishes in the spiri


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    Title
    A Taste of Ancient Rome
    Authors and contributors
    By (author) Ilaria Gozzini Giacosa, Translated by Anna Herklotz
    Physical properties
    Format: Paperback
    Number of pages: 244
    Width: 167 mm
    Height: 238 mm
    Thickness: 14 mm
    Weight: 509 g
    Language
    English
    Latin
    ISBN
    ISBN 13: 9780226290324
    ISBN 10: 0226290328
    Classifications

    B&T Book Type: NF
    BIC subject category V2: HBG
    Nielsen BookScan Product Class 3: T5.1
    BIC E4L: HIS
    BIC subject category V2: HBLA
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 01, 06
    B&T Modifier: Geographic Designator: 05
    BIC geographical qualifier V2: 1QDA
    BIC subject category V2: WBN
    Ingram Theme: CULT/ITALY, CHRN/ANCIEN
    BISAC V2.8: CKB041000
    Warengruppen-Systematik des deutschen Buchhandels: 24540
    B&T Approval Code: A97406000
    LC subject heading:
    B&T Merchandise Category: UP
    BISAC V2.8: CKB047000, CKB092000
    BIC subject category V2: 1QDA
    DC22: 641.5937
    DC20: 641.5937
    LC classification: TX725.A1G6, TX725.A1 G613 1994
    LC subject heading:
    Thema V1.0: NHB, WBA, NHC, WBN
    Edition
    New edition
    Edition statement
    New edition
    Illustrations note
    16 colour plates, 113 line drawings
    Publisher
    The University of Chicago Press
    Imprint name
    University of Chicago Press
    Publication date
    02 May 1994
    Publication City/Country
    Chicago, IL
    Back cover copy
    More than two hundred recipes from ancient Rome tested and updated for today's tastes.