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Rome Cote Cuisines
Francuski
80 b
30 dni na zwrot towaru
Read this book to savor the flavor of Rome! Discover the recipes of Marcus Gavius Apicius, Tiberius’ culinary advisor, and travel from Ostian stew to Parthian chicken, with a brief stop for moon cheese. Stroll through the open-air markets and streets of Pompeii, where you will come upon the thermopolium—the ancestor of fast food. And as you enjoy this aromatic culinary voyage through all of these tastefully diverse foods, rediscover Roman history from a new angle. This delectable work will whet your appetite as much as it will stimulate your intellectual curiosity. By transporting you into this intimate aspect of Rome’s daily life, the author demonstrates that cooking was also a place, a practice, an art de vivre, and a way of sharing that will make it possible to understand and know a people’s culture and future.Martine Quinot Muracciole is a professor of Classical Literature in Nîmes.
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Francuski
