Ancient Rome (DK Eyewitness Books) by Simon James

By Simon James

Old Rome is one other within the marvelous Eyewitness Books reference sequence for adolescents. fascinating, informative textual content mixed with plenty of nice colour pictures deliver the Roman Empire to life.
Artifacts from the day-by-day lives of slaves and emperors alike make the folks look actual, their actions instant. certain treats are the glass marbles--just like children play with today--and centurion armor. a very good addition to a tender historian's bookshelf.

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Usually three couches were placed around the low dining table, to which servants brought the courses. The Romans did not use forks, so hands had to be washed frequently. Some dinner parties involved overeating, drunkenness, and reveling, but many were cultured occasions. An 18th-century view of a Roman woman with grapes—perhaps a dancer at a dinner party Glass bowl The finest glassware adorned the tables of the rich. Besides being beautiful, glass was popular because it was easier to clean than most pottery (which was rarely glazed), and unlike bronze it did not taint certain foods (p.

There could not have been very much meat on such tiny birds, but this would have been one of many dishes, whose number and expense were a way in which a host might impress guests. The platter is modern. 47 Making music The roman nobility thought most music and musicians Pan with pipes The bronze statuette above shows the rural god Pan (p. 51) holding a set of pan pipes. This traditional shepherd’s instrument consists of a row of cane whistles of different lengths, each of which produce different notes.

Few of the poor had access to a kitchen, but bought hot food from the many bars or thermopolia in the streets of the towns. Their diet probably centered on bread, beans, lentils, and a little meat. Even well-off Romans, including emperors like Augustus, normally ate very little during the day. The only large meal was dinner (p. 46). Big houses had trained cooks who applied great artistry to complicated dishes. Disguising the food was fashionable, and this was done by adding sauces, herbs, and spices and carving and serving Lip in mortarium for pouring it in novel ways.

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