Around the Roman Table

Front Cover
Palgrave MacMillan, 2003 - Cooking - 371 pages
In "Around the Table of the Romans," Patrick Faas brings the Roman passion for eating to life. More than just a book of ancient recipes reconstructed for the modern cook (though there are more than 150 in the book), "Around the Table of the Romans" is a portrait of ancient Roman society as seen from the vantage point of the dining table. Faas explores ancient Roman manners, dining arrangements, spices, seasonings and cooking techniques. He shows how ancient Roman cuisine differs from its present incarnation. Most of all, he brings the ancient Roman world to life in a book that foodies and history buffs will salivate over.

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Around the Roman table

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Claiming that his work is "neither a history book nor a cookery book; it is a bit of both," Dutch food historian and chef Faas balances plenty of facts about the Roman Empire's dining customs and ... Read full review

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About the author (2003)

Patrick Faas is a food historian and chef. He writes a column about food for the national Dutch newspaper, Der Volkskrant. He has appeared widely on European television and was sued by the SPCA for preparing an ancient Roman dish, baked stuffed mice.

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