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Cena (powieść)
In Rome, Ancient Roman culture, ''cena'' or ''coena'' was the Ancient Roman cuisine#Cena, main meal of the day. The grammarian, Sextus Pompeius Festus, preserved in his ''De verborum significatione'' that in earlier times, ''cena'' was held midday but later began to be held in evenings, with ''prandium'' replacing the noon meal. ''Cena'' would occur after work was completed for the day and was a focal point of social life, along with the Ancient Roman bathing, public baths, the frequenting of which often preceded the meal. Seating during dinner was in the triclinium, three couches for reclining arranged as three sides of a square, with a small table for food in the middle of all these, although masonry dining areas have been found in Pompeian gardens for out of doors dining during warmer weather. Whether inside or out, the couches would have been cushioned by mattresses and pillows while the diners reclined on their elbows. Ancient Romans believed that having more than one meal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pompei 2012 (8057098593)
Pompei (; nap, Pumpeje, ) or Pompeii (, as in the name of the ancient city) is a city and communes of Italy, commune in the Metropolitan City of Naples, Italy, home of the ancient Roman ruins of Pompeii that are part of the UNESCO World Heritage Sites. History Modern Pompei was founded in 1891 after the building of the Shrine of Our Lady of Pompei by the lawyer Bartolo Longo. Geography The town of Pompei is located at the eastern borders of its province, and its urban area is contiguous with Scafati, in the Province of Salerno. It borders also with Torre Annunziata, Castellammare di Stabia, Boscoreale, Santa Maria la Carità and Sant'Antonio Abate. Main attractions The ancient city of Pompeii Modern Pompei is mainly famous for the ruins of the ancient city of Pompeii, located in the zone of Pompei Scavi. The vast archaeological area is under Unesco patronage and attracts tourists from all around the world. The Shrine of Our Lady of Pompei The Shrine of Our Lady of Pompei, d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deipnosophists
The ''Deipnosophistae'' is an early 3rd-century AD ancient Greek, Greek work ( grc, Δειπνοσοφισταί, ''Deipnosophistaí'', lit. "The Dinner Sophists/Philosophers/Experts") by the Hellenistic period, Greek author Athenaeus of Naucratis. It is a long work of Greek literature, literary, Ancient history, historical, and Antiquarian#Antiquarianism in ancient Rome, antiquarian references set in Rome at a series of banquets held by the protagonist for an assembly of Grammarian (Greco-Roman world), grammarians, lexicographers, jurists, musicians, and hangers-on. Title The ancient Greek, Greek title ''Deipnosophistaí'' () derives from the combination of ' (, "dinner") and ''sophistḗs'' (, "expert, one knowledgeable in the arts of ~"). It and its English language, English derivative ''s'' thus describe people who are skilled at dining, particularly the refined conversation expected to accompany Greek symposium, symposia. However, the term is shaded by the harsh treatm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome And Wine
Ancient Rome played a pivotal role in the history of wine. The earliest influences on the viticulture of the Italian peninsula can be traced to ancient Greeks and the Etruscans. The rise of the Roman Empire saw both technological advances in and burgeoning awareness of winemaking, which spread to all parts of the empire. Rome's influence has had a profound effect on the histories of today's major winemaking regions in France, Germany, Italy, Portugal and Spain. The Roman belief that wine was a daily necessity made the drink " democratic" and ubiquitous; in various qualities, it was available to slaves, peasants and aristocrats, men and women alike. To ensure the steady supply of wine to Roman soldiers and colonists, viticulture and wine production spread to every part of the empire. The economic opportunities presented by trading in wine drew merchants to do business with tribes native to Gaul and Germania, bringing Roman influences to these regions even before the arrival of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Dining In The Roman Empire
Food and dining in the Roman Empire reflect both the variety of food-stuffs available through the expanded trade networks of the Roman Empire and the traditions of conviviality from ancient Rome's earliest times, inherited in part from the Greeks and Etruscans. In contrast to the Greek symposium, which was primarily a drinking party, the equivalent social institution of the Roman ''convivium'' ( dinner party) was focused on food. Banqueting played a major role in Rome's communal religion. Maintaining the food supply to the city of Rome had become a major political issue in the late Republic, and continued to be one of the main ways the emperor expressed his relationship to the Roman people and established his role as a benefactor. Roman food vendors and farmers' markets sold meats, fish, cheeses, produce, olive oil and spices; and pubs, bars, inns and food stalls sold prepared food. Bread was an important part of the Roman diet, with more well-to-do people eating wheat bread and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Ancient Rome
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the Ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urchin spines and mineralized plants have survived in the city's sewers; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terra Sigillata
Terra sigillata is a term with at least three distinct meanings: as a description of medieval medicinal earth; in archaeology, as a general term for some of the fine red Ancient Roman pottery with glossy surface slips made in specific areas of the Roman Empire; and more recently, as a description of a contemporary studio pottery technique supposedly inspired by ancient pottery. Usually roughly translated as 'sealed earth', the meaning of 'terra sigillata' is 'clay bearing little images' (Latin ''sigilla''), not 'clay with a sealed (impervious) surface'. The archaeological term is applied, however, to plain-surfaced pots as well as those decorated with figures in relief. Terra sigillata as an archaeological term refers chiefly to a specific type of plain and decorated tableware made in Italy and in Gaul (France and the Rhineland) during the Roman Empire. These vessels have glossy surface slips ranging from a soft lustre to a brilliant glaze-like shine, in a characteristic colou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
House Of Menander
The House of Menander (Italian: Casa del Menandro) is one of the richest and most magnificent houses in ancient Pompeii in terms of architecture, decoration and contents, and covers a large area of about occupying most of its '' insula''. Its quality means the owner must have been an aristocrat involved in politics, with great taste for art. The house was excavated between November 1926 and June 1932 and is located in Region I, Insula 10, Entrance 4 (I.10.4) of the city. Description The oldest part of the house consists of a relatively modest atrium with immediately surrounding rooms built in 250 BC. About 100 years later the ''domus'' was modernised; tuff capitals were used for the entrance door and the ''tablinum''. In the Augustan period the ''domus'' was substantially modified; a peristyle was built using the space from the demolition of the adjacent residential buildings. In the space to the west, elaborately decorated thermal baths were created, centred around a small ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Villa Boscoreale
Villa Boscoreale is a name given to any of several Roman villas discovered in the district of Boscoreale, Italy. They were all buried and preserved by the eruption of Mount Vesuvius in 79 AD, along with Pompeii and Herculaneum. The only one visible ''in situ'' today is the Villa Regina, the others being reburied soon after their discovery. Although these villas can be classified as "rustic" ('' villae rusticae'') rather than of ''otium'' due to their agricultural sections and sometimes lack of the most luxurious amenities, they were often embellished with extremely luxurious decorations such as frescoes, testifying to the wealth of the owners. Among the most important finds are the exquisite frescoes from the Villa of Publius Fannius Synistor and the sumptuous silver collection of the Villa della Pisanella, which are now displayed in several major museums. In Roman times this area, like the whole of Campania, was agricultural despite its proximity to cities including Pompeii, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apicius
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer to Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ''ficatum'', ''bullire'') added to earlier recipes using Classical Latin (such as ''iecur'', ''fervere''). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century AD. Based on te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pudding
, type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally cold , main_ingredient = Pork blood, fat, oats, or barley , minor_ingredient = Mint, thyme, marjoram, spices , variations = Drisheen, Sneem Black Pudding, Stornoway black pudding , serving_size = 100 g , calories = , calories_ref = , protein = , fat = , carbohydrate = , glycemic_index = , similar_dish = , , other = Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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