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Article: Food: Salty, sugary and vinegary - all flavours of ancient Rome; Packed with spices and herbs, the Roman larder was hardly bare, but preservation techniques of the time would have ensured that salt was the dominant flavour whatever was cooking.(Features)
- Article from:
- The Birmingham Post (England)
- Article date:
- March 1, 2003
CopyrightCOPYRIGHT 2003 Birmingham Post & Mail Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Jo Ind
Tasting food from around the world is one thing. It is so much a part of our daily life that we take it for granted - a curry on Monday night, Chinese on Tuesday. Pasta and pizza have become staple fare.
But food from another era is a different matter altogether. How did the Aztecs and Incas cook? What would it have been like to have sprawled round a table in ancient Rome?
The latter is the subject of a book, Around the Roman Table by food historian Patrick Faas.
Rather ominously, it contains the following warning: 'The ...