Re: [Apicius] Roman Cook Book
- Correus wrote:
>I have a copy and like it very much. It has quite a lot of background
> Greetings One & All!
> Saw this book for the first time while browsing
> through Amazon - "Around the Table of the Romans:
> Food and Feasting in Ancient Rome
> by Patrick Faas, Sean Whiteside". Anyone out
> there know anything about it?
information in addition to the recipes (which also include the original
Latin). The Chapter headings are:
-The Age of Kings
-Table Manners and ttiqutette
Wine and Other Drinks
The Cook and His Condiments
-Flavors - Sour
-Flavors - Salt
-Flavors - Sweet
-Flaviors - Bitter
From the Land
-Fruits and Nuts
From the Fire
-The Sacred Bull
-Sheep and Goats
From the Air
From the Water
There are lots of illustrations too, includng dishware, seating
- I use it religiously. I do quite a bit of serious research and writing and I really like that book. Very good..highly recommend it.
[Non-text portions of this message have been removed]
- --- In Apicius@yahoogroups.com, "Gwenhwyvar" <ladygwyn@y...> wrote:
> I use it religiously. I do quite a bit of serious research andwriting and I really like that book. Very good..highly recommend it.
>Pardon me but is this you?
> docendo discimus
Common Herbs In Roman Cooking According to Apicius - Lady Gwynhwyvaer
ingen Grig, CMC, CGHM
I saw a different name listed in the member list of your house and I
was curious about a point you may have over looked or left out.. its
about Pepper. What I mean is you dont mention that the pepper that
the Romans preferred was actually Piper Longum (Jaborandi Pepper) not
Piper nigrum (black pepper). I found this out many years back when I
was looking into Piper cubeba ( Cubebs) which I now prefer.
- Thanks for the info. I feel more comfortable
buying it now.
--- Robert Downie <rdownie@...>
> Correus wrote:
> > Greetings One & All!
> > Saw this book for the first time while
> > through Amazon - "Around the Table of the
> > Food and Feasting in Ancient Rome
> > by Patrick Faas, Sean Whiteside". Anyone out
> > there know anything about it?
> I have a copy and like it very much. It has
> quite a lot of background
> information in addition to the recipes (which
> also include the original
> Latin). The Chapter headings are:
> Culinary History:
> -The Age of Kings
> -The Republic
> -The Empire
> The Meal:
> -Table Manners and ttiqutette
> -The Courses
> -The Menu
> The Carousal
> Wine and Other Drinks
> -The Orgy
> -Wine Production
> -Other Drinks
> The Cook and His Condiments
> -The Cook
> -Medicinal Theory
> -Flavors - Sour
> -Flavors - Salt
> -Flavors - Sweet
> -Flaviors - Bitter
> -Other Ingredients
> From the Land
> -Fruits and Nuts
> From the Fire
> -Eating Meat
> -Meat Distribuition
> -Animal Suffering
> -The Sacred Bull
> -Sheep and Goats
> From the Air
> -The Farmyard
> -Wild Birds
> From the Water
> There are lots of illustrations too, includng
> dishware, seating
> arrangements, etc.
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- --- In Apicius@yahoogroups.com, pmzaret@a... wrote:
> What is the difference between Jaborandi pepper and black pepper?Shape, species, taste, cost.
> Phil Z