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商品の説明
内容説明
This is a quirky and unusual historical cookery book, already a bestseller in Europe. Packed with fascinating anecdotes, and richly illustrated with witty quotes from classical authors, "Around the Roman Table" is a mouth-watering ride through the food of the ancient world and, as a recipe book, a step back in time. But it is not just the absence of gas-fired hobs and microwaves which make this such a unique experience. America had yet to be discovered, hence ingredients such as potatoes, tomatoes, red peppers and peanuts could not grace the Roman table. This lack of the staples of the European diet, was more than made up for by Roman appetite for foodstuffs we would scarcely feed our dogs. Fish eyes, pigs' ears, wombs, intestines and brains were all served, usually dressed in fiery pepper based sauces. Not all the recipes resort to such unusual fare and over 150 are reproduced here, especially adapted to allow modern cooks to revive ancient dishes in their own kitchens.
From Publishers Weekly
Faas, a Dutch food historian and chef, opens with the caveats that this is "no historical treatise" and that the more than 150 recipes will be difficult to prepare in a modern kitchen. Excuses aside, this is a capable study of the fascinating ancient Roman culture and the foods that graced its tables. A culinary history leads up to and through the Empire, when imported foods were all the rage and forks were unheard of. (Slaves were ordered to grow long hair so that their masters could wipe their hands on it.) Granted that these recipes are unlikely to be usable, as Faas points out, it's still unfortunate that such recipes as Broad Beans with Meatballs leave out certain details (such as, the type of pan used and the cooking time). Although Faas is most enthusiastic about foods that won't cause the modern palate to salivate-e.g., Stuffed Mouse and Dolphin Balls as well as "the meat of nursing puppies"-of greatest interest here are the comparisons between ancient Roman foods and modern Italian cooking. A dish of Fried Courgettes marinated in vinegar would not be out-of-place on today's antipasto table, and the Lupin beans that were once fed to livestock are now brined and eaten as a snack.
Copyright 2002 Reed Business Information, Inc. --このテキストは、絶版本またはこのタイトルには設定されていない版型に関連付けられています。
Copyright 2002 Reed Business Information, Inc. --このテキストは、絶版本またはこのタイトルには設定されていない版型に関連付けられています。
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4件のカスタマーレビュー
10 人中、9人の方が、｢このレビューが参考になった｣と投票しています。
Learn to Cook for Caesar
2003/5/21
形式:ハードカバー
The first half of Around the Table of the Roman's is a discussion of Roman cooking and food. The second half is a list of recipes from various Roman authors. The book has a lot of promise and gives a good overview of what the Romans ate and the role of food in Roman culture. The recipes are given in three forms. First, the original Latin version is give, then a translation is provided. Finally, a more detailed recipe is given that the reader can use to try the recipe at home. The book is interesting, but should be treated as an introduction to Roman diet, cooking, and eating habits. The book was originally written in Dutch and the translation could have been better. However, there are not serious problems with the translation. Overall I liked this book and I am looking forward to trying some of the recipes.
8 人中、7人の方が、｢このレビューが参考になった｣と投票しています。
A Bit Rambling Yet and Interesting Read
2004/7/18
形式:ハードカバー
Informative, but Whiteside's translation is spotty. Ilaria Gozzini Giacosa's A Taste of Ancient Rome would help clarify and fill in some of the overlooked topics and recipes.
3 人中、1人の方が、｢このレビューが参考になった｣と投票しています。
Planning a Roman feast?
2005/9/13
形式:ハードカバー
Are you a teacher and planning a Roman feast for an activity? This book has everything you will need.
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