This is a history book disguised as a cookbook. The first 2/3 are mostly ancient Roman history: culture, customs, sociology & anthropology. Great stuff! The recipes are presented in latin and translated to English, and most are interpreted to modern cooking measurements. I bought this in paperback at the Legion of Honor Museum when they had an exhibition of food and culinary items from Pompei -- and I"ll never part with it. There are many recipes that I want to try. I'm so curious to try Roman recipes that are heavily cumin & coriander (leaf and seed) dependent -- modern Italian cuisine doesn't use those as much.
While the author described carousals and dining arrangements for festivities, I thought it was interesting that normal day to day dining wasn't much addressed. It seems that the society was largely centered around men based on this history. I want to know more about the women's lives and culinary habits.
REVIEW: Around the Roman Table by Patrick Faas
RATING: 4-stars
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