Since ERA Cultura Extremadura started experimenting with Apicius's
recipes, a meeting on Roman cooking and food production became
crucial. This is how the first international conference "Sabores de
Roma" (flavours of Rome) took place in Zafra on July 2013. This
book collects some of the works presented on that conference, in a
range of topics from food production and manipulation to
experimental recipes and new products commercialized in the last
couple of years (garum, oil, wine...). Some of the main Spanish
experts in Roman cooking participate in this volume, that is a
great approach to the topic.
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