A Taste of Ancient Rome

Rating:
Summary: Scholarship you can sink your teeth into
Review: Although "A Taste of Ancient Rome" presents another translation of some ancient Roman recipes, this work is not just an historical curiousity. First, it provides some of the yummiest lamb recipes I've ever tasted (who knew the Parthians for epicures?). Second, there are quite a few spice and sauce combinations that were apparently lost with the Visigoths, and they're definitely worth reviving. Although a few of the recipes are a bit outlandish, most of them are easily prepared and very tasty. I use this book all the time as a practical cookbook. And, of course, for dinner parties, it's a great item of conversation.

Rating:
Summary: Scholarship you can sink your teeth into
Review: Although "A Taste of Ancient Rome" presents another translation of some ancient Roman recipes, this work is not just an historical curiousity. First, it provides some of the yummiest lamb recipes I've ever tasted (who knew the Parthians for epicures?). Second, there are quite a few spice and sauce combinations that were apparently lost with the Visigoths, and they're definitely worth reviving. Although a few of the recipes are a bit outlandish, most of them are easily prepared and very tasty. I use this book all the time as a practical cookbook. And, of course, for dinner parties, it's a great item of conversation.

Rating:
Summary: Scholarship you can sink your teeth into
Review: Although "A Taste of Ancient Rome" presents another translation of some ancient Roman recipes, this work is not just an historical curiousity. First, it provides some of the yummiest lamb recipes I've ever tasted (who knew the Parthians for epicures?). Second, there are quite a few spice and sauce combinations that were apparently lost with the Visigoths, and they're definitely worth reviving. Although a few of the recipes are a bit outlandish, most of them are easily prepared and very tasty. I use this book all the time as a practical cookbook. And, of course, for dinner parties, it's a great item of conversation.

Rating:
Summary: interesting combination cook book and history
Review: Giacosa gives us the original latin text of several "recipes" from the ancient world, translates them into simple English and then gives us a list of ingredients we have available in our modern world from which to make these dishes. Very simple and not very exciting, it is of far more interest to the food historian or ancient historian than to any cook. I, for one, am glad I don't have to live on most of these dishes.

Rating:
Summary: interesting combination cook book and history
Review: Giacosa gives us the original latin text of several "recipes" from the ancient world, translates them into simple English and then gives us a list of ingredients we have available in our modern world from which to make these dishes. Very simple and not very exciting, it is of far more interest to the food historian or ancient historian than to any cook. I, for one, am glad I don't have to live on most of these dishes.

Rating:
Summary: An accessible and enjoyable cookbook and history book.
Review: Here we have a small collection of redacted Roman recipes, along with explanations of ingredients and concepts and some modern adaptations.

Frankly, I think it was quite cool. I particularly got a lot out of the explanation of garum -- it really changed my mind about a lot of things I used to think about Roman food.

The few recipes I've tried from here turned out well, though I'm not sure I'd want to try them all. Some sound a bit bizarre and are probably included as a culture-shock device. For the average home cook, I'm not sure I'd consider this a must-have unless that cook were very VERY adventurous. But for the historian looking for a sourcebook, this looks like a keeper. Thoroughly enjoyable and well-written.