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Cookery and Dining in Imperial Rome by Apicius

Book III

102 words  |  Chapter 8

{Illustration: ELABORATE THERMOSPODIUM A heater for the service of hot foods and drinks in the dining room. Hot drinks were mixed and foods were served from apparatus of this kind. The fuel was charcoal. There were public places, specializing in hot drinks, called Thermopolia. This specimen was found at Stabiæ, one of the ill-fated towns destroyed by eruption of Mt. Vesuvius. Ntl. Mus., Naples, 72986; Field M., 24307.} {Illustration: SERVICE PAN Round, with decorated handle. This and the pan with the Hercules head on handle used in connection with the plain Thermospodium to serve hot foods in the dining room. Hildesheim Treas.}
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Chapters

1. Chapter 1 2. INTRODUCTION BY PROF. FREDERICK STARR 3. INTRODUCTION xi 4. INTRODUCTION 5. BOOK I. THE CAREFUL EXPERIENCED COOK 6. Book II 7. BOOK II. MINCES 8. Book III 9. BOOK III. THE GARDENER 10. Book IV 11. BOOK IV. MISCELLANEA 12. Book V 13. BOOK V. LEGUMES 14. introduction of bread only as a food of the poor. It was 15. Book VI 16. BOOK VI. FOWL 17. Book VII 18. BOOK VII. SUMPTUOUS DISHES 19. Book VIII 20. BOOK VIII. QUADRUPEDS 21. 246. G.-V. Frontinianus. 22. Book IX 23. BOOK IX. SEAFOOD 24. Book X, judging from its recipes, phraseology and from 25. Book X 26. BOOK X. THE FISHERMAN [1] 27. 231. Index 11 leaves, unnumbered. This scarce book is described by

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