Around the Roman Table

The Roman legacy of architecture, sculpture and poetry endures, but not Roman cookery. It has been largely portrayed as an aspect of pagan decadence. This book places Roman food and cookery in its religious, social and historical context and shows how Roman cuisine is as much a part of our culinary history as the later cuisines of France and Italy. The recipes are especially adapted to allow modern cooks to revive ancient dishes in their own kitchens.