The first recorded Latin novel isn’t a story of heroism in battle or of virtue, but of excess. The Satyricon, attributed to a first-century-AD figure known as Gaius Petronius, has only three surviving chapters, but an exciting three they are. Petronius tells the tale of three young men, Encolpius, Giton, and Ascyltos, and their adventures… Continue reading A Roman Cena
A Roman Prandium
It’s been a while since I last fixed up a full ancient meal – over two years ago, I made ientaculum, or the Roman breakfast – so I thought it was about time to try another one. For many folks living in Rome, the second meal of the day would have been called prandium. Typically… Continue reading A Roman Prandium
Lucanian Sausage
If you take a second to think about it, sausage is a weird idea. The offal of one animal (or several) is combined with the fat and blood from another, which is then forced into the innards of, possibly, yet another. A bit gory, I’ll admit, but sausage has for ages been an wonderfully resourceful… Continue reading Lucanian Sausage
Sala Cattabia
Salt was an essential ingredient in the Roman kitchen, seasoning and preserving food. Here, I write about an ancient sort of salad with a refreshing touch, plus a recreated recipe to try. A photo of the sala cattabia with shaved ice and mint. It tastes much better than it looks! Greek, Caesar, Cobb, Waldorf, Niçoise…… Continue reading Sala Cattabia
Broccoli with Olives
Cabbage, native to the crags of Europe’s Atlantic coast, has been cultivated into almost a dozen varieties. Here, a short history of the brassica family and of the avid cabbage-eater Cato the Elder, with a recipe for you to try. A photo I took of the broccoli with leeks and olives on a plate. Cato… Continue reading Broccoli with Olives
Roman Land Snails
An enterprising Roman farmer brought snail farming into the mainstream many centuries ago, but people have been eating these mollusks for much longer. Here, a history of snails and a recipe to try. A photo I took of the cooked snails put back in shells, with a bit of parsley. They may be most familiar… Continue reading Roman Land Snails
Rosatum (Rose Wine)
The centerpieces of ancient Roman townhouses, peristyle gardens were lush and vibrant with decorative plants. Here, you can read about ancient Roman homes, the flowers grown in them, and a recipe for rose wine you can try. A photo I took of the rosatum in a glass after three weeks of steeping, with extra rose… Continue reading Rosatum (Rose Wine)
Buccellatum (Soldier’s Hardtack)
Legionaries built the might of ancient Rome, but they couldn’t have marched around the Mediterranean without food. Here, I tell of this early hardtack, the simple cereal sustenance that fueled ancient soldiers, with a recipe for you to try. A photo I took of the buccellatum biscuits on a plate. Best soaked in something! After… Continue reading Buccellatum (Soldier’s Hardtack)
Melon Salad
Much as melons are popular summertime fruits today, they found a spot on the Roman table. Here, I describe gardening, convoluted melon terminology, and an ancient melon salad recipe you can make in your own kitchen. A photo I took of the chopped melon salad in a bowl, served with the dressing over top. With… Continue reading Melon Salad
Sea Bass with Wine Vinaigrette
Fresh seafood was quite the treat on the ancient dining table, so I was lucky to cook up a fish à la Apicius. Here, a brief history of fish and fishing in Rome, plus a recipe for a dressed sea bass you can whip up yourself. A photo I snapped of the roasted sea bass… Continue reading Sea Bass with Wine Vinaigrette