A Taste of Ancient Rome

Front Cover
University of Chicago Press, May 2, 1994 - Cooking - 231 pages
2 Reviews
Modern 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

What people are saying - Write a review

Review: A Taste of Ancient Rome

User Review  - Heather Domin - Goodreads

I see why this book has such a great reputation. Definitely going on the "to buy" list. Read full review

LibraryThing Review

User Review  - SeraSolig - LibraryThing

A great book on Ancient Rome and cookery Read full review

Related books

References to this book

All Book Search results »

References from web pages

A Taste of Ancient Rome, by Ilaria Gozzini Giacosa, Anna Herklotz ...
A Taste of Ancient Rome - Book Review - Food Reference Cook Books, cookbooks & Recipe Books - Buy & Book Reviews.
www.foodreference.com/ html/ atasteofancientrome.html

NOVA Online | Secrets of Lost Empires | Roman Bath | Real Roman ...
We also include modern interpretations of these ancient recipes from two books: A Taste of Ancient Rome by Ilaria Gozzini Giacosa and The Classical Cookbook ...
www.pbs.org/ wgbh/ nova/ lostempires/ roman/ recipes.html

Moretum
Original recipe from A Taste of Ancient Rome by Ilaria Giacosa, p. 54:. Quattuor alia, apius, ruta, coriandrum, salis micas, caseus. ...
www.godecookery.com/ friends/ frec70.htm

VILLA IVLILLA > CENA > SPECIAL FEASTS > SPRING
Use V-VI dates for each serving. This recipe produces a delicate warm dessert. -- from A Taste of Ancient Rome, by Ilaria Gozzini Giacosa ...
www.villaivlilla.com/ feast-spring.htm

Food of Ancient Rome
A Taste of Ancient Rome, Ilaria Gozzini Giacosa (Translated by Anna Herklotz),. University of Chicago Press ,1992, ISBN 0 226 29032 8 ...
members.aol.com/ edbaginski/ romanfood.html

Recipes from Pompeii
Gargilius Martialis, De medicina et de virtute herbarum, reprinted from A Taste of Ancient Rome by Ilaria Gozzini Giacosa, Anna Herklotz (Translator). ...
www.pompeii-food-and-drink.org/ recipes.htm

||||| Jesse Browner |||||
Two other good, practical cookbooks available for the curious are Mark Grantís Roman Cookery and Ilaria Gozzini Giacosaís A Taste of Ancient Rome. ...
www.jessebrowner.com/ cuisine.htm

Apicius
A Taste of Ancient Rome, by Ilaria Gozzini Giacosa and published by The Univ. of Chicago Press (1992). This is highly regarded, and has the text in both ...
web.onetel.net.uk/ ~hibou/ Apicius.html

Did You Know: Food History - History of Lemonade
Ilaria Gozzini Giacosa is wrong to claim in her book A Taste of Ancient Rome, that the Romans grew the lemon. In fact, the malum medicum mentioned by Pliny ...
www.cliffordawright.com/ caw/ food/ entries/ display.php/ topic_id/ 24/ id/ 26/

Food & Beverage International - All about food, beverage and ...
For a taste of Apicius cooking in your own kitchen, consult Ilaria Gozzini Giacosa's A Taste of Ancient Rome (University of Chicago). ...
www.fbworld.com/ Mag_Spring_2005/ editorial/ eating%20among%20the%20ruins/ EatingAmongTheRuinsInRome.html

Bibliographic information