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The Internet Archive features the full text of a very large number of books on military history topics. These works are either out of copyright (in which case downloadable versions in PDF and other formats are often available) or can be borrowed for short period through the Open Library (free account registration required).
The manufacture of cheese and its quality and culinary uses are mentioned by a number of Roman authors: Pliny the Elder described cheese's dietary and medicinal uses in Book 28 of Historia Naturalis, and Varro in De Agricultura described the Roman cheesemaking season (spring and summer) and compared soft, new cheeses with drier, aged cheeses.
The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
Arther Ferrill (born 1938), [1] now a professor emeritus of history at the University of Washington at Seattle, [2] is a respected expert on ancient Rome and military history.He has written four books and is a regular contributor to MHQ: The Quarterly Journal of Military History (ISSN 1040-5992) and other periodicals, as an author and in review of other authors.
Download as PDF; Printable version; ... This category is for ancient Roman cuisine. ... Pages in category "Roman cuisine"
A multi-generational banquet depicted on a mural from Pompeii (1st century AD). Food in ancient Rome reflects both the variety of food-stuffs available through the expanded trade networks of the Roman Empire and the traditions of conviviality from ancient Rome's earliest times, inherited in part from the Greeks and Etruscans.
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Roman cuisine consists of the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna . [ 1 ] These include peas , globe artichokes and fava beans , shellfish, milk-fed lamb and goat , and cheeses such as pecorino romano and ricotta . [ 2 ]
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