Selected Classical Recipes Butter Beans in Herb Sauce- Roman Cookery Lentil and Barley Soup – Roman Cookery Vitellian Peas- The Classical Cookbook Spiced Wine – The Classical Cookbook
GrecoRoman Pt 3.
Roman food historians perform a brave and perilous duty testing out ancient recipes. Without ingredient quantities, dishes have to be prepared countless times until they are ‘gotten right’. Of course, at this point we still don’t know (and barring the invention of a time machine, never will) if we have it correct, at the very least we can now eat it! However, to any who wish to pursue Roman cuisine, a cautionary word is found in Plautus:Read More »
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 »