Around the Roman Table

Foreword
Introduction
Part One
I. Culinary History
The Age of Kings (753 BC to 509 BC)
The Republic (509 BC to 7 BC)
The Empire (7 BC to AD 476)
II. The Meal
Table Manners and Etiquette
The Courses
The Menu
The Carousal
III. Wine and Other Drinks
Wine
The Orgy
Wine Production
Other Drinks
IV. The Cook and His Condiments
The Cook
Cooking
Medicinal Theory
Flavours - Sour
Flavours - Salt
Flavours - Sweet
Flavours - Bitter
Herbs
Spices
Other Ingredients
Part Two
V. From the Land
Cereals
Pulses
Vegetables
Fruit and Nuts
VI. From the Fire
Eating Meat
Sacrifice
Meat Distribution
Animal Suffering
Pork
The Sacred Bull
Sheep and Goats
Dogs
Game
VII. From the Air
The Farmyard
Wild Birds
VIII. From the Water
Appendix
Weights and Measures
Money
Prices
Glossary
Bibliography
Illustration Sources
Conversion Tables
Index