Trial by Spice: Testing the Stomachs (and Noses) of Brave Food Historians

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 »

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Roman Cuisine: Feasting in Museums

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 »

Historic Kitchen: The Prep Stage

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 »