JAS Arqueologia Sabores de Roma: Actas del I Simposio Internacional Sobre Gastronomía Antigua Romana

Since ERA Cultura Extremadura started experimenting with Apicio's receipts, a meeting on Roman cooking and food production became crucial. This is how the first international conference "Sabores de Roma" (flavours of Rome) took place in Zafra on July 2013. This book collects some of the works presented on that conference, in a range of topics from food production and manipulation to experimental recipes and new products commercialized in the last couple of years (garum, oil, wine ). Some of the main Spanish experts in Roman cooking participate in this volume, that is a great approach to the topic. Proceedings of the first international conference “Sabores de Roma” in 2013. Collects a series of papers about Roman food production, manipulation and cooking from Apicio’s recipes. Autorid: Pedro Carretero