Front cover image for Ancient Roman cooking : ingredients, recipes, sources

Ancient Roman cooking : ingredients, recipes, sources

Marco Gavio De Rubeis (Author)
"Ancient Roman gastronomy was famous for an incomparable skill in the art of pairing the ingredients, with its Mediterranean flavors and healthy balance among the aromas. Many sources record the greatness of Roman cuisine. Writers and poets celebrate its beauty, complexity, decadence, and at the same time, its simplicity. Agronomists tell the life in the countryside, showing the farming techniques and the preparation of common preserves, from cured meat to cheese, vegetables, fruit. Cooks focus on providing unique sensorial experiences through the learned use of ingredients that belong to our history, now almost forgotten. Silphium, garum, mulsum, allec, sapa are just some of them. A journey back in time through ingredients and recipes, from the republican age to the empire, to rediscover an extraordinary culinary tradition that will satisfy, still today, the most refined palates."--Page [4] of cover
Print Book, English, 2020
I Doni delle Muse, [Place of publication not identified], 2020
283 pages ; 22 cm
"Historical Italian cooking"--cover