By Jane Renfrew, published by English Heritage. An introduction to the historical background of cooking in Roman Britain. Foods eaten, techniques for food preparation, cooking equipment, the serving of food, and a selection of recipes based on those of Apicius, adapted for modern kitchens. This article appears as the Roman Britain chapter in the book A Taste of History: 10,000 Years of Food and Drink in Britain. 46 pages. Softcover. Import. |
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