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Gold, Barbara K.; Donahue, John F. (2005). Roman Dining: A Special Issue of American Journal of Philology. JHU Press. ISBN 978-0-8018-8202-9. Faas, Patrick; Whiteside, Shaun (2005). Around the Roman Table: Food and Feasting in Ancient Rome. University of Chicago Press. ISBN 978-0-226-23347-5. Dalby, Andrew (2003). Food in the ancient world from ...
The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari. [6] The most common or ancient Roman cuisine included the quinto quarto (lit. ' fifth ...
In the city of Rome, the Forum Holitorium was an ancient farmers' market, and the Vicus Tuscus was famous for its fresh produce. [42] Throughout the city, meats, fish, cheeses, produce, olive oil , spices, and the ubiquitous condiment garum ( fish sauce ) were sold at macella , Roman indoor markets, and at marketplaces throughout the provinces.
The word trattoria is cognate with the French term traiteur [3] (a caterer providing takeaway food). Derived in Italian from trarre, meaning 'to treat' (from the Latin tractare / trahere, 'to draw'), [4] its etymology has also been linked to the Latin term littera tractoria, which referred to a letter ordering provision of food and drink for officials traveling on the business of the Holy ...
When in Rome, do as the Romans do (Medieval Latin: Sī fuerīs Rōmae, Rōmānō vīvitō mōre; sī fuerīs alibī, vīvitō sīcut ibī), often shortened to when in Rome..., is a proverb attributed to Saint Ambrose. [1] [2] The proverb means that it is best to follow the traditions or customs of a place being visited.
Reproduction of a triclinium. A triclinium (pl.: triclinia) is a formal dining room in a Roman building. [1] The word is adopted from the Greek triklinion (τρικλίνιον)—from tri-(τρι-), "three", and klinē (κλίνη), a sort of couch, or rather chaise longue.
A picture of a popina in Pompeii. The popina (pl.: popinae) was an ancient Roman wine bar, where a limited menu of simple foods (olives, bread, stews) and selection of wines of varying quality were available.
Carciofi alla romana (Italian: [karˈtʃɔːfi alla roˈmaːna]; lit. ' Roman-style artichokes ') is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome, the dish is prepared in each household and is served in all restaurants.