[CAS CL 102] - Final Exam Guide - Comprehensive Notes for the exam (67 pages long!)

• School: Boston University
• Department: Classical Studies
• Course: CAS CL 102
• Professor: James Uden

Document Summary

Features in almos every recipe in roman rich food. Everything in roman culture had this fishy smell to everything they ate. There are no proportionate , whether its sprinkling or cup. Roman food is highly spiced, without refrigeration, and used snow to keep oysters frozen. Often, romans eat meat on the brink of going bad, so they have highly spiced cuisine to hide the taste. Half the recipes in the cookbook are pepper (expensive and thru spice trade). Their favorite spice was called silphium, which is now extinct from the !st century ad: the food of wealthy romans. Dessert: any roman banquet ended in dessert like chees (which had garum in it) and fruit: the roman dining room. If you were a client, you would go to your patron"s house for dinner regularly, and if you were a patron, you were required to give you clients dinner regularly. Obliged to be with people and provide food with people.