Selected Classical Recipes Garum – Roman Cookery Eggs Poached in Wine – Roman Cookery Pastry Balls – Roman Cookery Toronean Steak – The Classical Cookbook
GrecoRoman Pt 2.
Food programs in Museums? But Health and Safety Regulations! But constricting catering contracts! It is certainly uncommon to feature food in museum programming, but here are two fun examples that just-so-happen to fit my Classical theme:Read More »
Featured GrecoRoman Recipes Sapa – Roman Cookery, Mark Grant Honey Omelette – A Taste of History, Jane Renfrew
GrecoRoman Pt 1.
I suppose I should begin by saying that I am not an expert in Historic Cooking. BUT, I have a deep passion for history and an (arguably) deeper love for food. An interest in historic cooking began early in my career as an archaeologist. While on a site in central Jordan, we dug upbuckets of animal bones and jar stoppers each day. Clearly, we were excavating an area in which mass amounts of food preparation (and during other occupation phases, disposal) took place. In a random thought, I wondered how they spiced their meat. What did it taste like? What preparation and serving techniques did they use? Read More »