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Updated: May 31, 2025
The practical side of the Roman priesthood was the priestly cuisine; the augural and pontifical banquets were as it were the official gala-days in the life of a Roman epicure, and several of them formed epochs in the history of gastronomy: the banquet on the accession of the augur Quintus Hortensius for instance brought roast peacocks into vogue.
"When dressing himself, he throws on the floor or into the fire any part of his attire which does not suit him.... On gala-days and on grand ceremonial occasions his valets are obliged to agree together when they shall seize the right moment to put some thing on him... He tears off or breaks whatever causes him the slightest discomfort, while the poor valet who has been the means of it meets with a violent and positive proof of his anger.
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