Dinner in Rome

With a celebrated food writer as host, a delectable history of Roman cuisine and the world - served one dish at a time.

Dinner in Rome by Andreas Viestad explores the notion that "there is more history in a bowl of pasta than in the Colosseum". From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of The Eternal City and global civilisation. He argues that food is history's secret driving force.

Viestad finds deeper meanings in his meal: He traces the origins of wheat and its role in Rome's rise and downfall, starting from the bread that begins dinner. From his fried artichoke antipasto, he explains olive oil's significance in the religious conflicts of 16th-century Europe. With his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the 19th century and how the hunger for sugar fuelled the slave trade.

Though Viestad's dinner may be local, his story is universal. His 'culinary archaeology' provides an entertaining, flavourful journey across the dinner table and time. You'll never look at spaghetti carbonara the same way again.