Although I cannot prepare many of these dishes in the modern kitchen and with the modern grocery selection, I enjoyed this cookbook for its historical information. In Around The Table Of The Romans, Patrick Faas Brings The Roman Passion For Eating To Life More Than Just A Book Of Ancient Recipes Reconstructed For The Modern Cook Though There Are Than In The Book , Around The Table Of The Romans Is A Portrait Of Ancient Roman Society As Seen From The Vantage Point Of The Dining Table Faas Explores Ancient Roman Manners, Dining Arrangements, Spices, Seasonings And Cooking Techniques He Shows How Ancient Roman Cuisine Differs From Its Present Incarnation Most Of All, He Brings The Ancient Roman World To Life In A Book That Foodies And History Buffs Will Salivate Over Not nearly enough reference to the time spent on re feathering a whole, roasted peacock BUt insightful, mentioned many of the dishes I liked from The Good Book Cook Book, which has some jesus tastic recipies I won t be cooking from it, but it really gives the flavor of living in ancient Rome Sorry about that Couldn t resist. Fairly informative book about Roman eating habits The recipes are hard to duplicate but is mostly because we don t have the same ingredients as the Romans any. Interesting content, although a bit encyclopedic rather than narrative 5 stars for substance, 3 for style, averaged to 4. More reviews available at my blog, Beauty and the Bookworm.Food and history are two of the great loves of my life I thought Around the Roman Table would fit nicely into those categories Wellit did, but I didn t really like it Don t get me wrong it was okay It was just a boring than I expected it to be It includes a lot of descriptions about what people ate, how they ate it, and how food tied into culture in Rome That part was interesting But there was also an entire second part that included recipes from Roman times I thought this was going to be pretty interesting, toobut I wasn t really impressed Reading the recipes requires you to pound down some Roman terms for food that Faas explains earlier in the book, or else keep flipping back to those pages to figure out what he s talking about Additionally, Roman recipes weren t really recipes in the same sense as we have recipes There often weren t fixed amounts, and I m skeptical as to how accurate Faas interpretations of them are It seems like he might have just guessed at the amounts of ingredients to best suit modern readers tastes That said, I m really not sure how many people would be putting copious amounts of fish sauce in every dish they make Some of the ingredients I ve never even heard of for example, what the hell is lovage That was explained, but not very well Some ingredients are actually extinct, like laser, a plant that the Romans loved so much they actually drove it to extinction And then there are other ingredients that, while technically still around, aren t exactly easy to get For example, where would I find half a kilo of minced dolphin The writing style wasn t all that fabulous, either there were multiple cases of sentences that didn t make sense, and the recipes Faas included were also included in Latin, in their entirety Really, I don t care about a quarter of a page of Latin that I can t read More quoting often meant that, in the first half of the book, Faas quoted than he actually wrote Some of the clumsiness in writing may be because the book is translated I believe it was originally in Dutch but that doesn t really excuse it Overall, interesting topic, but not the best book. A truly fascinating look at Roman gastronomy and cuisine I like it because it ius both practical and comprehensive The author freely admits where he speculates, and gives useful ideas for replicating Roman meals Many recipes are included I also like the fact that the author does not obsess about the bizarre as do so many writings about Roman food.
Is a well-known author, some of his books are a fascination for readers like in the
- 371 pages
- Around the Table of the Romans: Food and Feasting in Ancient Rome
- Patrick Faas
- 19 December 2017 Patrick Faas