The Lack of Evidence Regarding the Existence of Classical Roman Pasta

Authors

  • Noah Arney Mount Royal University Author

DOI:

https://doi.org/10.1558/ppc.28034

Keywords:

classical rome, pasta, iconic dishes, Roman legionary food, literature review, apicius

Abstract

This article examines the evidence for and against the existence of pasta in classical roman cuisine.

Author Biography

  • Noah Arney, Mount Royal University

    Noah Arney is Aboriginal Science and Technology Education Program (ASTEP) Administrator, at the Iniskim Centre at Mount Royal University, Calgary, Canada.

References

Anderson, E.N., Everyone Eats : Understanding Food and Culture. New York: NYU Press, 2005.

Antognelli, C., ‘The Manufacture and Applications of Pasta as a Food and as a Food Ingredient: a review’, International Journal of Food Science & Technology 15, no. 2 (1980): 125–145.

Birkbeck, A.E., ‘The Human Factor in Applied Warfare’, Contemporary Ergonomics, 1998: 398–403.

Bober, Phyllis Pray, Art, Culture, and Cuisine: Ancient and Medieval Gastronomy. Chicago: University of Chicago Press, 1999.

Brion, Marcel, Pompeii and Herculaneum: the Glory and the Grief. New York: Crown Publishers, 1960.

Dalby, Andrew, Tastes of Byzantium. New York: I.B. Tauris, 2010.

Davis, R.W., ‘The Roman Military Diet’, Britannia 2 (1971): 122–142.

Grocock, Christopher, and Sally Grainger, Apicius: a Critical Edition Totnes: Prospect Books, 2006.

Serventi, Silvano, and Françoise Sabban, Pasta: The Story of a Universal Food. New York: Columbia University Press, 2002.

‘Macaroni, spaghetti, and physics’, in The Wonders of Physics, 3rd Edition, Andrei Varlamov, 155–158. London: World Scientific Publishing, 2012.

Vehling, Joseph Dommers, Cookery and Dining in Imperial Rome. Chicago: W.M. Hill, 1936.

Published

2017-05-01

Issue

Section

Articles

How to Cite

The Lack of Evidence Regarding the Existence of Classical Roman Pasta. (2017). Petits Propos Culinaires, 74-76. https://doi.org/10.1558/ppc.28034