Eating and Drinking in Roman Britain or Math Principles for Food Service

Eating and Drinking in Roman Britain

Author: H E M Cool

What were the eating and drinking habits of the inhabitants of Britain during the Roman period? Drawing on evidence from a large number of archaeological excavations, this fascinating new study shows how varied these habits were in different regions and amongst different communities and challenges the idea that there was any one single way of being Roman or native. Integrating a range of archaeological sources, including pottery, metalwork and environmental evidence such as animal bone and seeds, this book illuminates eating and drinking choices, providing invaluable insights into how those communities regarded their world. The book contains sections on the nature of the different types of evidence used and how this can be analysed. It will be a useful guide to all archaeologists and those who wish to learn about the strength and weaknesses of this material and how best to use it.

Table of Contents:

1. Aperitif;
2. The food itself;
3. The packaging;
4. The human remains;
5. Written evidence;
6. Kitchen and dining basics: techniques and utensils;
7. The store cupboard;
8. Staples;
9. Meat;
10. Dairy products;
11. Poultry and eggs;
12. Fish and seafood;
13. Game;
14. Greengrocery;
15. Drink;
16. The end of independence;
17. A brand new province;
18. Coming of age;
19. A different world;
20. Digestif.

Look this: Carmens Kitchen or Kitchen Confidential

Math Principles for Food Service

Author: Anthony J Strianes

"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.

Booknews

Discusses such math basics as converting recipes, guest checks, and daily cash reports. The fourth edition adds explanations concerning spreadsheet software, food cost procedures, and pricing a menu. Annotation c. Book News, Inc., Portland, OR (booknews.com)