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Home > History and Archaeology > History > European history > The Romans > Grenzenlose Gaumenfreuden: Romische Kueche in Einer Germanischen Provinz
Grenzenlose Gaumenfreuden: Romische Kueche in Einer Germanischen Provinz

Grenzenlose Gaumenfreuden: Romische Kueche in Einer Germanischen Provinz


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About the Book

English summary: Whether carrot, onion or celery, apple, pear or cherry, chicken or goose: the Romans were the first to introduce now familiar vegetables, fruit and poultry into the provinces of their empire. In Germanic provinces, Roman estates secured the supply of military camps, towns and villages. Of course, Romans could not forgo their usual pleasures simply because they lived away from home. Thus, olive oil, fish sauce, wine, figs, dates and peppercorns were imported as luxury goods to the northwest of the empire. Using the example of Colonia Claudia Ara Agrippinensium (Cologne) and its surrounding areas, the culinary Romanization of Germany is traced from cultivation to the banquet table. German text. German description: Kulinarischer Verfuehrer: Rom revolutioniert einheimisches Essen Trinken Ob Ruebe, Zwiebel oder Sellerie, Apfel, Birne oder Kirsche, Huhn oder Gans: Erst die Romer trugen heute vertrautes Gemuese, Obst und Gefluegel erstmals in die Provinzen ihres Reiches. In den germanischen Provinzen sicherten romische Landgueter die Versorgung der Militarlager, Stadte und Dorfer. Selbstverstandlich verzichtete der fern der Heimat lebende Romer auch hierzulande nicht auf die gewohnten Genuesse - und so erreichten Olivenol, Fischsauce und Wein, Feigen, Datteln und Pfefferkorner als luxuriose Importware den Nordwesten des Imperiums. Am Beispiel der Colonia Claudia Ara Agrippinensium (Koln) und deren Umland wird der kulinarische Romanisierungsprozess nachgezeichnet - vom Anbau bis zum Gelage. Erleben Sie mit diesem Buch wie Rom Gaumen und Bauch einheimischer Volker eroberte. - Mit Rezepten, Gemuese-, Krauter- und Obstportrats - Uberraschend Neues ueber Zutaten und Zubereitung - Essen und Trinken im romischen Germanien - Archaologie, Archaobotanik, Archaozoologie und Geschichte der romisch-germanischen Kueche - Als besonderes Highlight - Archaologen kochen romisch! Dr. Jutta Meurers-Balke leitet das Labor fuer Archaobotanik des Instituts fuer Ur- und Fruehgeschichte der Universitat zu Koln. Unter ihrer Herausgeberschaft erschien im Verlag Philipp von Zabern das Buch "Obst, Gemuese und Krauter Karls des Grossen" (2008). Dr. Tuende Kaszab-Olschewski arbeitet als Archaologin am Ministerium der Deutschsprachigen Gemeinschaft Belgiens, Abteilung fuer kulturelle und soziale Angelegenheiten.


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Product Details
  • ISBN-13: 9783805342414
  • Publisher: Philipp Von Zabern
  • Publisher Imprint: Philipp Von Zabern
  • Language: English
  • Returnable: N
  • ISBN-10: 3805342411
  • Publisher Date: 08 Aug 2010
  • Binding: Hardback
  • No of Pages: 168
  • Sub Title: Romische Kueche in Einer Germanischen Provinz


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