The J. Paul Getty Museum, 1996. A Taste of Ancient Rome By Ilaria Gozzini Giacosa. Translated by Anna Herklotz. The University of Chicago Press, 1992. Daily Life in Ancient Rome By Jerome Carcopino.
As they are with modern Romans, sauces and marinades were an essential element in ancient Roman cuisine. One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other ...
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