Author: Anonymous Publisher: Good Press ISBN: Category : Law Languages : en Pages : 48
Book Description
This book presents the legislation that formed the basis of Roman law - The Laws of the Twelve Tables. These laws, formally promulgated in 449 BC, consolidated earlier traditions and established enduring rights and duties of Roman citizens. The Tables were created in response to agitation by the plebeian class, who had previously been excluded from the higher benefits of the Republic. Despite previously being unwritten and exclusively interpreted by upper-class priests, the Tables became highly regarded and formed the basis of Roman law for a thousand years. This comprehensive sequence of definitions of private rights and procedures, although highly specific and diverse, provided a foundation for the enduring legal system of the Roman Empire.
Author: Apicius Publisher: Good Press ISBN: Category : Cooking Languages : en Pages : 282
Book Description
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.
Author: Felipe Fernandez-Armesto Publisher: Simon and Schuster ISBN: 0743234154 Category : Cooking Languages : en Pages : 524
Book Description
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind. In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food. From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.
Author: Edward Togo Salmon Publisher: Psychology Press ISBN: 9780415045049 Category : Rome Languages : en Pages : 388
Book Description
Includes an account of political and military developments, and including sections on social, economic an cultural life, this book presents a survey of the Roman world at a time when the Principate was established, and the Pax Romana consolidated.
Author: Rex Winsbury Publisher: A&C Black ISBN: 0715638297 Category : Literary Criticism Languages : en Pages : 249
Book Description
What was a Roman book? How did it differ from modern books? How were Roman books composed, published and distributed during the high period of Roman literature that encompassed, among others, Virgil, Horace, Ovid, Martial, Pliny and Tacitus? What was the ‘scribal art’ of the time? What was the role of bookshops and libraries? The publishing of Roman books has often been misrepresented by false analogies with contemporary publishing. This wide-ranging study re-examines, by appeal to what Roman authors themselves tell us, both the raw material and the aesthetic criteria of the Roman book, and shows how slavery was the ‘enabling infrastructure’ of literature. Roman publishing is placed firmly in the context of a society where the spoken still ranked above the written, helping to explain how some books and authors became politically dangerous and how the Roman book could be both an elite cultural icon and a contributor to Rome’s popular culture through the mass medium of the theatre.
Author: Timothy M. O'Sullivan Publisher: Cambridge University Press ISBN: 1139497154 Category : History Languages : en Pages : 201
Book Description
Walking served as an occasion for the display of power and status in ancient Rome, where great men paraded with their entourages through city streets and elite villa owners strolled with friends in private colonnades and gardens. In this book-length treatment of the culture of walking in ancient Rome, Timothy O'Sullivan explores the careful attention which Romans paid to the way they moved through their society. He employs a wide range of literary, artistic and architectural evidence to reveal the crucial role that walking played in the performance of social status, the discourse of the body and the representation of space. By examining how Roman authors depict walking, this book sheds new light on the Romans themselves - not only how they perceived themselves and their experience of the world, but also how they drew distinctions between work and play, mind and body, and Republic and Empire.
Author: Marco Gavio de Rubeis Publisher: ISBN: Category : Languages : en Pages : 294
Book Description
Ancient Roman gastronomy was famous for an incomparable skill in the art of pairing the ingredients, with its Mediterranean flavors and healthy balance among the aromas.Many sources record the greatness of Roman cuisine. Writers and poets celebrate its beauty, complexity, decadence, and at the same time, its simplicity. Agronomists tell the life in the countryside, showing the farming techniques and the preparation of common preserves, from cured meat to cheese, vegetables, fruit. Cooks focus on providing unique sensorial experiences through the learned use of ingredients that belong to our history, now almost forgotten. Silphium, garum, mulsum, allec, sapa are just some of them.A journey back in time through ingredients and recipes, from the republican age to the empire, to rediscover an extraordinary culinary tradition that will satisfy, still today, the most refined palates.
Author: Paul James Publisher: Routledge ISBN: 0429631936 Category : Education Languages : en Pages : 232
Book Description
This book defines the processes used for delivering a range of food items to the city of Rome and its hinterland from the first century AD using modern supply chain modelling techniques. The subject matter delves into the wider supply of goods, such as wood and building products, to add further perspective to the breadth of the system managed by the Roman administration to ensure supply and political stability. It assesses the impact of strategic changes such as the introduction of water-powered milling technology and restructuring of the annona in this period, as well as administrative reforms. Evidence from ancient sources, both literary and epigraphic, along with relevant archaeological comparative evidence is used to develop a detailed supply model, including the mapping of warehouse management systems; port and river traffic co-ordination; quality control mechanisms and administrative structures. Unlike other contemporary studies, this model takes into consideration supply chain losses to correct the erroneous assumption that supply is equal to consumption. A product flow map from the source of supply to the consumer details the labour, equipment and infrastructure required at each stage, painting a graphic picture of just what an achievement it was for the administration to have maintained such a complex system over this long time period. Food Provisions for Ancient Rome provides an in depth exploration of this topic that will be of interest to anyone working on the city of Rome under the empire, as well as those interested in imperial administration and logistics.
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Author: Patrick Faas
Author: Anonymous
Author: Apicius
Author: Felipe Fernandez-Armesto
Author: Edward Togo Salmon
Author: Rex Winsbury
Author: Patrick Faas
Author: Timothy M. O'Sullivan
Author: Marco Gavio de Rubeis
Author: Paul James