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Editorial Reviews
From Publishers Weekly
Neither an update for modern palates nor an anthropological study, this engrossing collection reproduces a two-thousand-year-old cuisine to "tempt the reader to explore some appetizing dishes from forgotten historical sources."4 Relying primarily on the writings of Apicius, Cato, Coumella, Juvenal, Martial and Petroniussics , Giacosa recalls the foods and practices of the Roman meal, or cena , the banquet and the tavern. Though established centuries before the introduction of the tomato, eggplant or pasta, ancient Roman cuisine depended on some elements familiar to modern Italian cooking: eggs, vegetables, fish and poultry. Less familiar elements included dormice (served stuffed), thrushes (served roasted) and the widely used sun-fermented fish-based sauce called garum . The 200 recipes here for such representative selections as seasoned mussels and duck in prune sauce are offered in their original Latin and in English; Giocosa also provides additional instructions, as for stuffing pigeons, or substitutions for ingredients like silphium, which is no longer available. The dozens of line drawings of ancient foodstuffs and color plates of Pompeian taverns and food shops complete this culinary portrait. Useful for food historians, a treat for food buffs, the book takes a welcome new look at the origins of a familiar cuisine. Illustrations not seen by PW.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Here are two specialized books dealing with bygone cuisines, each with its own particular sort of fascination. Molokhovets's book was first published in 1861 but revised by the author up through 1917, thus spanning an important era in Russian history. Her compendium was a sort of Fannie Farmer or Mrs. Beeton's that became essential for young Russian housewives. (Indeed, it was credited with saving families that otherwise would have been destroyed by "drunkenness and loose living.") Toomre, a well-known culinary historian, has done an impressive job of presenting Molokhovets's work, providing a lengthy introduction to set the stage and annotations to put the recipes in context. A glimpse into another world that should interest cultural and culinary historians alike. Giacosa's unusual book goes back a bit earlier. Combining her scholarly training in archaeology and her interest in food, she presents a lively portrait of ancient Rome and its culinary practices. She has culled recipes from Apicius and other contemporary sources and made them accessible to adventurous modern cooks. As she presents it, the Roman kitchen seems surprisingly sophisticated, with a reliance on lots of fresh herbs, a taste for sweet and sour combinations, and dishes made with foie gras, truffles, and other "refined" ingredients. In fact, Giacosa also includes related modern recipes from the same region for comparison. Well written and engaging despite its narrow scope, Giacosa's book is recommended for special collections.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
Neither an update for modern palates nor an anthropological study, this engrossing collection reproduces a two-thousand-year-old cuisine to "tempt the reader to explore some appetizing dishes from forgotten historical sources."4 Relying primarily on the writings of Apicius, Cato, Coumella, Juvenal, Martial and Petroniussics , Giacosa recalls the foods and practices of the Roman meal, or cena , the banquet and the tavern. Though established centuries before the introduction of the tomato, eggplant or pasta, ancient Roman cuisine depended on some elements familiar to modern Italian cooking: eggs, vegetables, fish and poultry. Less familiar elements included dormice (served stuffed), thrushes (served roasted) and the widely used sun-fermented fish-based sauce called garum . The 200 recipes here for such representative selections as seasoned mussels and duck in prune sauce are offered in their original Latin and in English; Giocosa also provides additional instructions, as for stuffing pigeons, or substitutions for ingredients like silphium, which is no longer available. The dozens of line drawings of ancient foodstuffs and color plates of Pompeian taverns and food shops complete this culinary portrait. Useful for food historians, a treat for food buffs, the book takes a welcome new look at the origins of a familiar cuisine. Illustrations not seen by PW.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
Here are two specialized books dealing with bygone cuisines, each with its own particular sort of fascination. Molokhovets's book was first published in 1861 but revised by the author up through 1917, thus spanning an important era in Russian history. Her compendium was a sort of Fannie Farmer or Mrs. Beeton's that became essential for young Russian housewives. (Indeed, it was credited with saving families that otherwise would have been destroyed by "drunkenness and loose living.") Toomre, a well-known culinary historian, has done an impressive job of presenting Molokhovets's work, providing a lengthy introduction to set the stage and annotations to put the recipes in context. A glimpse into another world that should interest cultural and culinary historians alike. Giacosa's unusual book goes back a bit earlier. Combining her scholarly training in archaeology and her interest in food, she presents a lively portrait of ancient Rome and its culinary practices. She has culled recipes from Apicius and other contemporary sources and made them accessible to adventurous modern cooks. As she presents it, the Roman kitchen seems surprisingly sophisticated, with a reliance on lots of fresh herbs, a taste for sweet and sour combinations, and dishes made with foie gras, truffles, and other "refined" ingredients. In fact, Giacosa also includes related modern recipes from the same region for comparison. Well written and engaging despite its narrow scope, Giacosa's book is recommended for special collections.
Copyright 1992 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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Inside This Book
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First Sentence:
Anyone attempting to study ancient Roman nutrition and cooking must deal with countless sources that differ widely among themselves. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
teres piper, moisten with garum, cum ferbuerit, piper aspargis, amulo obligas, laseris radicem, piper asparges, cup passum, liquamine temperabis, mix with garum, pitted myrtle berries, adicies oleum, nucleos pineos, thicken with starch, oleum modice, apii semen, cepam siccam, coriandri semen, silphium root, garum pepper, moisten with vinegar, dum coquitur, sala cattabia, pork caul fat, sauce for scaloppine Key Phrases - Capitalized Phrases (CAPs): (learn more)
Cena Trimalchionis, Historia Augusta, Roman Empire, Casa del Menandro, Julian the Apostate, Middle Ages New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Anyone attempting to study ancient Roman nutrition and cooking must deal with countless sources that differ widely among themselves. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
teres piper, moisten with garum, cum ferbuerit, piper aspargis, amulo obligas, laseris radicem, piper asparges, cup passum, liquamine temperabis, mix with garum, pitted myrtle berries, adicies oleum, nucleos pineos, thicken with starch, oleum modice, apii semen, cepam siccam, coriandri semen, silphium root, garum pepper, moisten with vinegar, dum coquitur, sala cattabia, pork caul fat, sauce for scaloppine Key Phrases - Capitalized Phrases (CAPs): (learn more)
Cena Trimalchionis, Historia Augusta, Roman Empire, Casa del Menandro, Julian the Apostate, Middle Ages New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 8
books:
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16
books
cite this book:
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- Cena Trimalchionis by Petronius on 6 pages
- Ancient Rome (Outlines) by Duncan Taylor in Front Matter
- Daily Life in Ancient Rome: The People and the City at the Height of the Empire (Penguin History) by Jerome Carcopino in Back Matter
- Seneca: Moral Essays, Volume I (Loeb Classical Library No. 214) by Seneca in Back Matter
- Roman Cookery Book by Apicius in Back Matter
See all 8 books this book cites
- Regional Cuisines of Medieval Europe: A Book of Essays (Garland Medieval Casebooks) by Melitta Weiss Adamson on page 15, page 16, and Back Matter
- A Taste of Ancient Rome by Ilaria Gozzini Giacosa in Front Matter (1), Front Matter (2), and Front Matter (3)
- Vinum: The Story of Roman Wine by Stuart Fleming in Back Matter (1), and Back Matter (2)
- Taste of Romania: Its Cookery and Glimpses of Its History, Folklore, Art, Literature, and Poetry (New Hippocrene Original Cookbooks) by Nicolae Klepper in Back Matter
- The Magic of Fire: Hearth Cooking: One Hundred Recipes for the Fireplace or Campfire by William Rubel in Back Matter
See all 16 books citing this book
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