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Roman cuisine / Fish products / Fish sauce / Garum / Apicius / Ancient Roman cuisine / Sauce / Anchovy / Dip / Food and drink / Condiments / Fermented foods


Document Date: 2009-08-26 12:46:30

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City

Ann Arbor / Volubilis / Foods Lead / Paris / Ancient Greece / Stockholm / Oxford / Exeter / Cleveland / New York City / El Djem / New York / ROME / Los Angeles / Alexandria / Miami / Lixus / London / Chicago / /

Company

Harrap & Co. Ltd. / Cambridge University Press / Yale University Press / Clarendon Press / Cetara / University of Exeter Press / New York Times / Pennsylvania State University Press / Pliny / Serif Publishing / Fish Sauce / Indiana University Press / Harvard University Press / American Heritage Publishing Co. / /

Continent

Africa / Asia / /

Country

Netherlands / Egypt / France / United Kingdom / Italy / Tunisia / Libya / Sudan / United States / Vietnam / Morocco / Spain / Greece / /

Currency

USD / /

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Event

Product Issues / Product Recall / Diplomatic Relations / /

Facility

Montclair State University / McMaster University / FROM THE FACTORY OF UMBRICUS AGATHOPUS / University of Michigan / Zingerman’s Deli / Loeb Classic Library / Clements Library / University of Chicago Press / New York University / J. Paul Getty Museum / University Park / /

IndustryTerm

oil oleogarum / waste product / oil factories / food arrangements / food supply / fact several products / Social and culinary protocols / vomited food / oil-making days / little oil / ships carrying food / sea food / food / olive oil / final product / food production / food history / oil-rich liquid oozes / food industry / food resources / food taboos / local olive oil / end product / staple products / culinary management / food diversity / oil / food policy / ancient food / oil drums / cement / staple product / gourmet product / food-sharing / /

NaturalFeature

BLENDED ROMAN CUISINE FALL / Libyan coast / Italian coast / NORTH AFRICA FALL / river Loukos / Amalfi coast / Black Sea / /

Organization

Cambridge University / New York University / Indiana University / Instituto Muley el-Hassan / US Federal Reserve / Montclair State University / Historians of Ann Arbor / Department of Human Ecology / McMaster University / Harvard University / Cambridge Univ. / Pennsylvania State University / University of Exeter / Yale University / University of Chicago Press / Historians of Ann Arbor Food / the University of Michigan / /

Person

Michel Ponsich / Solomon / Charles Feldman Charles Feldman / Ep / Roman Volubilis / Elisabeth Rosenbaum / Julie Lewis / Sources Used André / Robert I. Curtis / Maurice Lenoir / Roman Anchovy / Ilaria Gozzini Giacosa / Janet Lloyd / Barbara Flower / Plutarch / Fig / Dan Longone / Peter Garnsey / Francine Segan / Phyllis Pray Bober / William Harlan / Aomar Akerraz / Phil / Septimius Severus / Andrew Dalby / Marcus Valerius Martialis / Steve Roberts / Julia / Roman North / Roman Feasts / Sally Grainger / Lucius Junius Moderatus Columella / Jacques André / Randy K. Schwartz / David Downie / Philip M. Zaret / Roman Taste / Jon Donahue / Claude Mossé / Roman Periods / Valeri / V / Katherine M. D. Dunbabin / Jan Longone / Mireille Corbier / Albert Sonnenfeld / Carroll Thomson / Patrick C. P. Faas / Miguel Tarradell / Mark Grant / Timon / /

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Position

Captain / food historian / President / Professor of Food Management / CHAA Program Chair / pitcher / historian / same author / few honest farmer / Treasurer / Major / food historian and chef / Classics professor / Editor / Food writer / chef / poet / Emperor / present author for clarity / Assistant Professor of Food Management / /

Product

Juvenal / vitamin A / /

ProvinceOrState

Africa / Hawaii / British Columbia / Michigan / Tuscany / New Jersey / Mauretania / /

PublishedMedium

Gastronomica / Classical Antiquity / The Philosopher / /

Region

NORTH AFRICA / Black Sea / Mediterranean / northern Morocco / /

SportsEvent

the Athens Olympics / /

Technology

Social and culinary protocols / /

SocialTag