參考文獻
Clemente, Guido. “Le leggi sul lusso.” Società romana e produzione schiavistica. Ed. A. Giardina and A. Schiavone. 2nd ed. Bari: Laterza, 1981. 1-14.
Dalby, Andrew. Empire of Pleasures: Luxury and Indulgence in the Roman World. London: Routledge, 2000.
D’Arms, John H. “The Culinary Reality of Roman Upper-Class Convivia: Integrating Texts and Images.” Comparative Studies in Society and History 46 (2004): 428-50.
Dench, Emma. Romulus’ Asylum: Roman Identities from the Age of Alexander to the Age of Hadrian. Oxford: Oxford UP, 2005.
Edwards, John. “Philology and Cuisine in De Re Coquinaria.” American Journal of Philology 122 (2001): 255-63.
延伸閱讀
- 李明蒨（2012）。The Early Roman Empire—By Italy's Roman Culture(30BC-190AD)〔碩士論文，淡江大學〕。華藝線上圖書館。https://doi.org/10.6846/TKU.2012.00127
- Cohen, J. W. (2008). Food: A Culinary History from Antiquity to the Present. 中國飲食文化, 4(2), 179-186. https://doi.org/10.30152/JCDC.200807.0006
- 蔡倩玟（2016）。From Cooking to Culinary Art: Artification Prospect of French Cuisine。中國飲食文化，12(2)，135-172。https://www.airitilibrary.com/Article/Detail?DocID=18119301-201610-201611080009-201611080009-135-172
- 邢義田（1990）。The Professionalism of the Roman Imperial Army。臺大歷史學報，(15)，297-317。https://doi.org/10.6253/ntuhistory.1990.15.15
- 邢義田（1992）。The Economic Life of the Roman Towns。西洋史集刊，(4)，187-212。https://doi.org/10.7077/WH.199212.0187