Author: Sally Grainger
Publisher: Routledge
ISBN: 135198022X
Category : Cooking
Languages : en
Pages : 323
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Book Description
The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
Author: Sally Grainger
Publisher:
ISBN: 9781138284074
Category : Fishery products
Languages : en
Pages : 352
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Book Description
The fish sauce known as garum appears to have been ubiquitous in Roman trade and in the cuisine that the Romans spread around the Mediterranean world. This volume integrates the vast body of evidence for fish sauces from archaeology and ancient literature to show the importance of this essential ingredient in both Roman cooking and in Roman trade. Beginning with a re-evaluation of the ancient literature the volume highlights the importance of the didactic texts for revealing the nature of the products and their consumption. The numerous, and often inaccessible, studies of amphorae where either fish sauce or salted fish residues have been identified will be collated and reassessed, in collaboration with a leading zooarchaeologist. The major fish sauce factory complexes of the Mediterranean coastline are analysed for key features and a modus operandi proposed for the different products. The group of amphorae associated with fish sauce and salted fish will be studied for their functional characteristics and their differing shapes. There have been many recent experimental approaches to fish sauce manufacture (the author is responsible for one of the most comprehensive to date) and these are used to further our understanding of these products that were of such importance in the Roman world.
Author: Sally Grainger
Publisher:
ISBN: 9780367683122
Category : Fishery products
Languages : en
Pages : 0
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Book Description
The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
Author: Steven Saylor
Publisher: Macmillan
ISBN: 9780312271206
Category : Fiction
Languages : en
Pages : 304
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Book Description
Steven Saylor's Roma Sub Rosa series of novels, set in the late Roman Republic and featuring Gordianus the Finder, has garnered unusual acclaim from readers and reviewers alike, establishing him as one of the pre-eminent historical crime writers. In A Gladiator Dies Only Once, the second collection of his award-winning stories featuring Gordianus, Saylor more than meets his own high standards. Set during period between the events of his novels Roman Blood and Catalina's Riddle, these previously untold adventures range from twisted search for truth behind a threatening blind item in the Acta Diurna ("The Consul's Wife") and a kidnapping and murder during the revolt of Sertorius ("The White Fawn") to the story behind Cicero's discovery of Archimedes's tomb ("Archimedes Tomb") and a perplexing domestic situation in Gordianus's own home ("If a Cyclops Could Vanish in a Glimpse of an Eye.") These tales from the early career of Gordianus - when his adopted son Eco was still a mute boy and his wife Bethesda was but his slave - will delight Saylor's many fans while illuminating the details of the ancient world like no other writer can.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1645020347
Category : Cooking
Languages : en
Pages : 354
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Book Description
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Author: Robert N. Spengler
Publisher: University of California Press
ISBN: 0520379268
Category : History
Languages : en
Pages : 390
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Book Description
"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—Nature The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.
Author: Garrett Ryan
Publisher: Rowman & Littlefield
ISBN: 1633887030
Category : History
Languages : en
Pages : 289
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Book Description
Why didn't the ancient Greeks or Romans wear pants? How did they shave? How likely were they to drink fine wine, use birth control, or survive surgery? In a series of short and humorous essays, Naked Statues, Fat Gladiators, and War Elephants explores some of the questions about the Greeks and Romans that ancient historian Garrett Ryan has answered in the classroom and online. Unlike most books on the classical world, the focus is not on famous figures or events, but on the fascinating details of daily life. Learn the answers to: How tall were the ancient Greeks and Romans? How long did they live? What kind of pets did they have? How dangerous were their cities? Did they believe their myths? Did they believe in ghosts, monsters, and/or aliens? Did they jog or lift weights? How did they capture animals for the Colosseum? Were there secret police, spies, or assassins? What happened to the city of Rome after the Empire collapsed? Can any families trace their ancestry back to the Greeks or Romans?
Author: Andrew Dalby
Publisher: Getty Publications
ISBN: 9780892363940
Category : Art
Languages : en
Pages : 148
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Book Description
Explores the cuisine of the Mediterranean in ancient times from 750 B.C. to A.D. 450.
Author: Apicius
Publisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
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Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Author: Richard Ben Sapir
Publisher: Open Road Media
ISBN: 1504021622
Category : Fiction
Languages : en
Pages : 423
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Book Description
Released from the Arctic ice after two millennia, a Roman gladiator contends with his haunted memories and the modern world in this “marvelous” novel (Los Angeles Times). While exploring the polar expanse for an oil company, geologist Lew McCardle discovers something remarkable: a body encased in the ice. Even more remarkable, the skills of a Russian researcher bring the man miraculously back to life. This strange visitor from the distant past has an amazing story to tell. With the help of a Nordic nun who translates from his native Latin, Lucius Aurelius Eugenianus reveals that in the era of Domitian he was a champion in the ancient Roman Coliseum, a gladiator known far and wide as the greatest of all time. But now the warrior Eugeni must readjust to this new world, with its bizarre customs, hidden traps, and geopolitical and moral complexities, as he struggles to come to terms with painful memories of loves and glories lost, and the bloodthirsty imperial politics and heartbreaking betrayals that ultimately led him to this time and place. An ingenious amalgam of science fiction, fantasy, and history, Richard Ben Sapir’s The Far Arena is a breathtaking work of literary invention, at once thrilling, poignant, and thought-provoking.
