Wir verwenden Cookies und Analyse-Tools, um die Nutzerfreundlichkeit der Internet-Seite zu verbessern und für Marketingzwecke. Wenn Sie fortfahren, diese Seite zu verwenden, nehmen wir an, dass Sie damit einverstanden sind. Zur Datenschutzerklärung.
Roman Cuisine
CHF 34.30
Auf Lager
SKU
23I8HV53G2O
1 Verfügbar 
Geliefert zwischen Mo., 23.02.2026 und Di., 24.02.2026
Details
High Quality Content by WIKIPEDIA articles! Roman cuisine changed over the long duration of this ancient civilization. Dietary habits were affected by the influence of Greek culture, the political changes from kingdom to republic to empire, and empire's enormous expansion, which exposed Romans to many new, provincial culinary habits and cooking techniques. In the beginning, the differences between social classes were not very good, but disparities developed with the empire's growth.Traditionally in the morning, a breakfast, the ientaculum, was served; at noon, Romans ate a small lunch, and in the evening, they consumed the cena, the main meal of the day. Due to the influence of the Greeks and the increased importation and consumption of foreign foods, the cena increased in size and diversity and was consumed in the afternoon. The vesperna, a light supper in the evening, was abandoned, and a second breakfast was introduced around noon, the prandium.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130542108
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- EAN 9786130542108
- Format Fachbuch
- Titel Roman Cuisine
- Herausgeber Betascript Publishing
- Anzahl Seiten 92
- Genre Biologie
Bewertungen
Schreiben Sie eine Bewertung
