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Romanian cuisine (Romanian: Bucătăria românească) is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character.
The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found.The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari. [6]
With an area of 238,397 km 2 (92,046 sq mi), Romania is the twelfth-largest country in Europe.It is a country located at the crossroads of Eastern and Southeast Europe. It is bordered on the Black Sea, the country is halfway between the equator and the North Pole and equidistant from the westernmost part of Europe—the Atlantic Coast—and the most easterly—the Ural Mountains.
Ptolemy (90–168), Geography; Pausanias (2nd century) Agathedaemon of Alexandria (2nd century) Dionysius of Byzantium (2nd century) Agathemerus (3rd century) Tabula Peutingeriana (4th century) Alypius of Antioch (4th century) Marcian of Heraclea (4th century) Expositio totius mundi et gentium (AD 350–362) Julius Honorius (very uncertain: 4th ...
The geography of food is a field of human geography.It focuses on patterns of food production and consumption on the local to global scale. Tracing these complex patterns helps geographers understand the unequal relationships between developed and developing countries in relation to the innovation, production, transportation, retail and consumption of food.
The Dictionary of Greek and Roman Geography is the last in a series of classical dictionaries edited by the English scholar William Smith (1813–1893), following A Dictionary of Greek and Roman Antiquities and the Dictionary of Greek and Roman Biography and Mythology. It was first published in 1854, and last reissued in 2005.
Illyricum / ɪ ˈ l ɪ r ɪ k ə m / was a Roman province that existed from 27 BC to sometime during the reign of Vespasian (69–79 AD). The province comprised Illyria/Dalmatia in the south and Pannonia in the north.
A Roman style pizza with a thin, crispy crust. Roman pizza (Italian: pizza romana) is a style of pizza originating in Rome, but now widespread, especially in central Italy. [1]