| 英文摘要 |
Ancient Rome was a cosmopolis into which the products of the world flooded in all their variety. This general survey explores the Romans’ approach to food as a symbol of ethnic and cultural diversity and considers concepts such as terroir, food grading, social hierarchy, health, appetite, boredom, novelty, disgust, dietary inconsistency, foundation myths of blending and mixture, and the naturalization and codification of cooking styles. The recipes preserved in Horace’s Satires and Apicius’s cookbook are our most detailed guides. |
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