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The term "First Triumvirate", while well-known, is a misleading one which is regularly avoided by modern scholars of the late republic. Boards of a certain number of men such as decemviri were a feature of Roman administration, but this alliance was not one of them.
The Luca Conference was a 56 BC meeting of the three Roman politicians of the First Triumvirate — Caesar, Pompey and Crassus — that took place at the town of Luca (modern Lucca, in Tuscany), near Pisa. Luca was the southern most town in the then Roman province of Cisalpine Gaul, where Caesar was serving as Governor.
In the first century BC, the three major sources of Roman wheat were Sardinia, Sicily, and the north African region, centered on the ancient city of Carthage, in present-day Tunisia. Sailing time one-way from Sicily to Rome's port of Ostia Antica was about four days. From Carthage sailing time was about nine days.
A political and financial patron of Julius Caesar, Crassus joined Caesar and Pompey in the unofficial political alliance known as the First Triumvirate. Together, the three men dominated the Roman political system, but the alliance did not last long, due to the ambitions, egos, and jealousies of the three men.
This article relies excessively on references to primary sources. ... of three Roman provinces by the First Triumvirate. ... The food supply of the population of ...
The First Triumvirate had been formed to get around Cato's obstructionism. From around 52 BC onwards, Cato tried to separate Pompey from Caesar. For some time, Pompey tried to keep his options open, but was eventually won over that his pre-eminence was incompatible with Caesar's rising influence and popularity. [178]
With food sources running low, Caesar, in July, ordered a nocturnal assault on Pompey's camp, but Pompey's larger forces pushed back the assault. Though an indecisive result, the victory was a tactical win for Pompey. Pompey, however, did not order a counterassault on Caesar's camp, allowing Caesar to retreat unhindered.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition.It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.