Overview

W r nt a umm r f th history f gastronomy n Europe, wh h appears very d ff r nt t th subject f Eur n f d. In fact, thr ugh ut h t r , th d l cookery f ordinary l is m l r nd l varied than th t of the r h. H r , we d u the cuisine of th u r classes t r in th cookbooks f th t m . Th h t r l cookbooks r nt u w th a cuisine th t r ughl equivalent t th t f the thr - t r M h l n r t ur nt f t d . W gr u d r d rd ngl M d v l u n nd R n n u n share similar h r t r t , specifically in th r use f ; th cuisine f the 17th nd 18th ntur h w a l r h ng from that t, where th French R v lut n marks an m rt nt r t n b f r th d v l m nt of the cuisine of th b urg nd th r t r f the 19th ntur . The R m n d t v lv d v r th course f centuries. In th t m f V rg l and C t , frug l t w a v rtu to most Romans nd they ft n t placenta (gru l containing d ff r nt r l ), fru t , vegetables, l v , nd h . W lth r R m n f dur ng the times f th Empire preferred more luxur u and exotic f d. Th l n f th Roman Em r w r heavily-influenced b the diet of th r ubjug t r . The R m n r f rr d boiling nd stewing th r m t (methods wh h mb l z d refinement, ultur , nd w lth) v r r t ng n smoke and fat w r r rv d for the G d . Roasted m t w nature untransformed, like r w f d wh h w n d r d b rb r nd m v r h d. Th Romans had a t t for rich nd w ll- k d f d; w t- nd- ur u made f honey, fru t , v n g r, g rum (nu m m), seasoned w th herbs ( um n, ru , r nd r, m nt, r g n ) and nd thickened w th flour. Th ft n ate m tb ll m n d with glazed u , which w practical because th d n d lying d wn. C mm n n lud d pepper, g ng r, asafoetida, spikenard, ffr n, nd rd m m. Th nl used l v oil n cooking. Recipes l t d ju t l, th r pure l ( l ur ) r v rg n l ( l fl r ). The R m n designated places of origin f r l v oil, the Fr n h n w do f r w n . The b t quality and m t x n v l v l w r ll d oleum v r d (first-press green oil). F r A u , th best l v oil m fr m L burn (m d rn-d Croatia). Th uu ( k) r r d the meal n th ul n (k t h n), wh h was usually a n rr w, m k r m located near the l tr n (f r water) and the ld r um, r m w th a h t plunge b th, (for embers). There w n h mn . Th dishes were cooked n a br k w rk surface v r d with l , predecessor of th tr d t n l t n -bu lt t v . F r th l w lth , there is nl a br z r r a cooking r b und d by t n . Th l w r b ught from th b k r, th bl k m th or t k n from th bathhouse. Th setup ll w d: Frying r high-temperature k ng wh r pots w r ut d r tl on th coals, Simmering, br ng, r stewing wh r t w r raised n tr d . Gr ll ng using a gr ll l t r t . Wh n baking was n d d, th r l t ( l b nu ) w r used r d h were br ught t th l l bakery. B k ng br d at h m w r r . It was d v d d nt th

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