100 books like Around the Roman Table

Not a single book, but a series of (I think) eighteen. If you have a kid (or grandkid) who just might be showing an interest in all things Roman (or one you’d like to tweak in that direction), then you can’t do better than this. Set (initially, at least) in late-first-century Ostia, the books follow the adventures of sea-captain's daughter Flavia Gemina and her friends who battle nasties such as serial dog-killers and slave-traffickers – plus, eventually, running foul of Emperor Titus himself. Gripping stuff, an excellent read whether you’re child or adult, and Lawrence’s attention to historical detail is impeccable. With cameo appearances by, among others, Pliny the Elder (spoiler: he dies in the end).

Think Blue Guide, Michelin, or Lonely Planet. If you’re lucky enough to own a time machine and are planning a holiday in late-first-century Rome then this is the book to slip into your shoulder bag. It has everything you’d expect to find in a good travel guide: information on where to stay and what to see and do, advice on eating out, and the best places to shop, plus tips on how best to fit in with the natives, what to do if while you’re there you get into difficulties, and a whole lot more. The perfect introduction to Rome under the Flavians. All you’ll need now – because the chances of finding an English-speaker anywhere in the city are going to be zilch – is a decent phrasebook...

Here it is! Everything from a simple ‘I’ll have a bucket of fried chicken’ (‘Da mihi sis hamam carnis gallinaceae frictae’) to a crafted curse like ‘May conspirators assassinate you in the mall!’ (‘Utinam coniurati te in foro interficiant!’), via such gems as ‘Do you want to dance? I know the Funky Broadway’ (‘Visne saltare? Viam Latam Fungosam scio’) and ‘Eat my shorts!’ (‘Vescere bracis meis!’). Need to know how to impress your native-speaker co-diner in a pretentious restaurant? Try ‘Vinum bellum iucundumque est, sed animo corporeque caret’ (‘It’s a nice little wine, but it lacks character and depth.’). Or maybe you just need a few pejorative terms to hurl at the driver who has cut in on your hired chariot; if so then ‘Airhead!’ (‘Caput vanis!’), ‘Dork!’ (‘Caudex!’) or ‘Space cadet!’ (‘Tiro astromachus!’) might, inter alia, fit the bill. A constant source of delight; Cicero wouldn’t have approved, let… show more.

From the ridiculous to the sublime, although still very much in the same ballpark. Written by a female classical historian whose husband was involved in local civic administration, this book will tell you everything you want to know (and a lot that you’d rather not, on a full stomach) about how the city of Rome in the late first century was organised, serviced, plumbed, policed, and kept happy. The Roman history anorak’s dream.

Should you want an equally-detailed guide to Who was Who (and related to Whom) in the late Republic and early Empire, then try Ronald Syme’s The Augustan Aristocracy – an impenetrable gem (if gems can be impenetrable), and certainly not a cover-to-cover bedtime read, but nevertheless one of my favourite reference books.

The Italian Renaissance is my absolute favorite historical era, and Crystal King brings it bloody and scandalous life in The Chef’s Secret. The novel opens with the death of famous chef Bartolomeo Scappi who, it turns out, accumulated some juicy and even deadly secrets in his life working for the rich and powerful. The story is told through the point of view of his nephew and heir Giovanni, who begins piecing together the true story of his uncle’s past from the clues he left behind, even as Scappi’s rivals try to snatch a piece of his legacy for themselves. This book is full of period detail, twists and turns I never saw coming, and plenty of mouthwatering descriptions of grand Renaissance feasts!

If you want to know how the Ancient Romans lived, what better way to do it than eat the same food?

This is a great little recipe book. Sally Grainger has taken a bunch of Apicius’s Ancient Roman recipes, which are notoriously vague when it comes to actual instructions, and put them together so that you can recreate Roman cuisine in your own kitchen.

I’m not brave enough to have tried some recipes, and there are others I’m still not sure about (looking at you, garum sauce!), but the deep-fried honey fritters are amazing! 

This wonderful, engaging book will change the way you think about food. Margaret Visser unpicks an “ordinary meal” in North America, digging beneath the surface of everyday ingredients such as butter, lettuce and chicken to reveal fascinating stories. Visser – who writes with a shrewd and perceptive intelligence - weaves together history, science and social observation to great effect. The ‘ordinary’ meal proves to be no such thing.

I love this book primarily for the ambitiousness of its breadth. It begins thousands of years ago with the role of early grain domestication in empire-building and stretches to the roles of modern cuisines in global trade, industry, and capitalism. Although a whirlwind of peoples and places from across human history, this beautifully written and illustrated book is easy for any reader interested in the subject to digest. 

Of the many reference resources we encountered in the midst of our obsessive research for our Little Women Cookbook, this one was a favorite (along with the incomparable YHF). It’s just so satisfying to find the perfect book for a project, isn’t it? When we first started out, we thought, “We’d be so lucky to find anything about food from the Civil War era that doesn’t focus on soldiers’ rations, rich people, or the South — especially if it touches on the role of women in everyday culinary culture.” And as if our local university library were a magical genie who heard my wish, there this book was.

In Food in the Civil War Era: The North, editor Helen Zoe Veit provides a bit of background so you can understand the trends behind five Civil War-era cookbooks. Her engaging commentary made this one a surprisingly quick read.… show more.

This was the first book I read when I started researching my first book, and it turned out to be a very lucky choice, since it opened my eyes more than any other book to the power of food to shape our cultures and customs and ways of seeing the world.

It describes in fascinating detail how European food cultures developed according to landscape and climate, and how various differences – such as the Mediterranean propensity to eat lots of vegetables and drink wine in moderation, compared with the northern tendency to eat lots of meat and get drunk on beer or spirits – not only endure today, but continue to shape the way we live, behave and see ourselves and others.