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XV.— Some Account of the Cuisine Bourgeoise of Ancient Rome

1868; Society of Antiquaries of London; Volume: 41; Issue: 2 Linguagem: Inglês

10.1017/s0261340900002332

2051-3186

Henry Charles Coote,

No one has yet written the history of the Roman palate, such as it became when the successes of that people had given occasion for its artificial cultivation. The Roman, consequently, has never been contemplated on this side of his character. This is not merely an omission in archaeology, it is a blank left in the annals of taste. And the omission is the more remarkable, as most other subjects of antiquity have been fathomed by the learned, down even to the shoe and the caliga.