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penalty on every tenth man (decimatio) in a unit that had shown cowardice in the ensuing unsuccessful battle all underscore the highly disciplined might that had allowed Rome to absorb temporary losses and expand the empire s frontiers to the vast northern forests that are shown in panoramic shots from the Roman camp17 While Marcus Aurelius speech has presented an idealistic picture of the empire at its apex, the grim fortress and dark forests, the failing health of Aurelius himself, his assassination, his thwarted desire to pass over his unworthy son, and his funeral in the falling snow all reinforce the feeling that Rome has irrevocably left its greatness behind Nevertheless, there is no straight downward slide.

1. Color. Bright, natural colors. Green vegetables, in particular, should be a fresh, bright green, not olive green. Appearance on plate. Cut neatly and uniformly. Not broken up. Attractively arranged or mounded on plate or dish. Not swimming in cooking water. Imaginative and appropriate combinations and garnishes are always well received. Texture. Cooked to the right degree of doneness. Most vegetables should be crisp-tender,not overcooked and mushy,but not tough or woody either. Vegetables intended to be soft (potatoes, squash, sweet potatoes, tomatoes, vegetable pur es) should be cooked through, with a pleasant, smooth texture. Flavor. Full, natural flavor and sweetness, sometimes called garden-fresh flavor. Strong avored vegetables should be pleasantly mild,with no off avors or bitterness. Seasonings. Lightly and appropriately seasoned. Seasonings should not be too strong and not mask the natural garden avors. Sauces. Butter and seasoned butters should be fresh and not used heavily; vegetables should not be greasy. Cream sauces and other sauces should not be too thick or too heavily seasoned. As with seasonings, sauces should enhance, not cover up. Vegetable combinations. Interesting combinations attract customers. Flavors, colors, and shapes should be pleasing in combination. Vegetables should be cooked separately and then combined to allow for different cooking times. Acid vegetables (like tomatoes) added to green vegetables will discolor them.Combine just before service. 2.

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Instant. The range of avors and purposes is wide.Used for marinating a few minutes up to several hours or overnight. For example, see the recipe for London Broil (p. 308). Dry. A dry marinade,also called a dry rub or a spice rub,is a mixture of salt,spices,and herbs that is rubbed or patted onto the surface of a meat, poultry, or sh item. In some cases, a little oil or a moist ingredient such as crushed garlic is mixed with the spices to make a paste.The item is then refrigerated to allow it time to absorb the avors.The rub may be left on the item or scraped off before cooking.This technique is widely used for barbecued meats. For an example of a dry marinade, see page 374. Figure 7.23 shows a dry rub being applied to a large cut of meat. Dry marinades are an effective way to flavor meats. Naturally, because a dry marinade usually doesn t contain an acid,you can t expect it to produce the slight tenderizing effects of liquid marinades containing acids.

The power and grandeur that Rome still has are illustrated by Commodus magni cent triumphal entry into Rome and his procession through the Roman Forum to the Temple of Capitoline Jupiter, with its massive gold and ivory statute of the god inside Livius also manages to defeat Ballomar, just as the good men still in the senate succeed in realizing Aurelius enlightened dream of making the barbarians Roman citizens Even when Commodus megalomania, scal irresponsibility, and callous disregard for his famineplagued eastern provinces have driven commanders and allies to revolt, all is not lost There is still enough military manpower and responsible leadership and still enough patriotism in the rebels who switch to Livius side to ensure that Rome s foreign enemies are defeated and the empire preserved Even in the last part of the lm the end of the empire, still in the distant future, is not seen.

Technical standards for WANs, developed both by the International Telecommunications Union (ITU, formerly the CCITT) and national bodies such as the American National Standards Institute (ANSI), often reflect the regulatory split These formal standards tend to deal with traditional services and transmission systems (see 4, Basic Services ) Formal standardization tends to be slow, and various industry groups such as the ATM and Frame Relay Forums have evolved to develop accelerated interim standards The Internet Engineering Task Force (IETF) develops consensus standards much faster than the formal standards bodies The OSI Reference Model was spawned in the formal standards arena, and was initially focused on connection-oriented WAN services for data After the OSI work was started in the late 1970s, CCITT/ITU began the Integrated Services Digital Network (ISDN) effort in 1980.

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