01992nam 22004693 450 991022988640332120230725020317.097888913109108891310913(CKB)3810000000209581(MiAaPQ)EBC5991346(Au-PeEL)EBL5991346(OCoLC)957218158(Exl-AI)5991346(EXLCZ)99381000000020958120210901d2010 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierDining As a Roman Emperor How to Cook Ancient Roman Recipes TodayRoma :L'Erma di Bretschneider,2010.©2010.1 online resource (115 pages)9788891310910 8891310913 9788882655891 888265589X This book explores the culinary traditions of ancient Rome, focusing on how to recreate authentic Roman recipes today. Author Eugenia Salza Prina Ricotti provides historical context by examining the preserved city of Pompeii and its insights into Roman daily life and food culture. The book delves into various ancient texts, including 'De re coquinaria' by Apicius, to reconstruct dishes that were popular in Roman times. It addresses misconceptions about Roman cuisine and offers a collection of recipes that highlight the diversity and richness of ancient Roman dining. The work is intended for culinary enthusiasts and historians interested in ancient gastronomy.Generated by AI.Cooking, RomanGenerated by AIRoman antiquitiesGenerated by AICooking, RomanRoman antiquities.Eugenia Salza Prina Ricotti1022616MiAaPQMiAaPQMiAaPQBOOK9910229886403321Dining As a Roman Emperor2429184UNINA