Gladiator games may be one of the most legendary features of Roman culture, but what was it like to be a gladiator? Here, a look into the grueling, risky lives of the famed fighters and a recipe for their staple food. The barley polenta in a giant bowl. Fit for a gladiator! Juvenal, a satirical… Continue reading Gladiators’ Barley Polenta
Pennyroyal: A Minty, Bug-Repelling Herb
This type of mint isn’t in fashion now, but it was once used as a answer to an array of ailments from constipation to snake bites. Here, a bit about pennyroyal, a culinary herb, fragrance, and flea repellent. A photo of a thicket of pennyroyal. Look at those flowers! Mint is one of my favorite… Continue reading Pennyroyal: A Minty, Bug-Repelling Herb
Gallic Curd Cheese
Just as many people may claim their favorite cheese — Gouda, Cheddar, Brie — stands above the rest, Pliny the Elder thought a variety from Gaul was superior. Here, a look into curdled milk and a recipe for this prince among cheeses. The ball of cheese I made on a plate, garnished with a wreath… Continue reading Gallic Curd Cheese
Graneam Triticeam (Whole Wheat Porridge)
Porridges can be found around the world, and have been eaten for tens of thousands of years. Cato the Elder wrote a recipe for boiled wheat with milk that may have been eaten by peckish Romans. Here, a recreated version for you to make, plus a story of porridge’s past. A bowl of Cato’s wheat… Continue reading Graneam Triticeam (Whole Wheat Porridge)
Conditum Paradoxum: Surprise Wine?
With colder winters and the conclusion of Saturnalia and the modern holiday season, now seems like as good a time as any to write about the Romans’ version of mulled wine. Here, a brief history of spices in wine and a recipe to try yourself. A photo of the conditum paradoxum I made. Real peppery!… Continue reading Conditum Paradoxum: Surprise Wine?
Saturnalia: The World Turned Upside Down
Though it’s Jupiter who Holst named the Bringer of Jollity, it was Saturn who brought the Romans into the streets and taverns. Here, a less gastronomical description of one of the merriest celebrations in classical Rome. Antoine-François Callet’s vision of Saturnalia in 1783, Winter or Saturnalia (L’Hiver ou les Saturnales), the Louvre. The air of… Continue reading Saturnalia: The World Turned Upside Down
Water: The Real Aqua Vitae
You read that right! Though it’s nothing glamorous, water provided everything ancient peoples ate and drank, forming the basis of all dishes — this still hasn’t changed. Here you can read about how Romans got and used water, plus a recipe to try. The Pont du Gard aqueduct, one of the best-preserved and arguably the… Continue reading Water: The Real Aqua Vitae
Roast Pheasant with Herb Sauce
The pheasant, now a bird hunted for sport the world over, was once believed to have come from a Caucasian kingdom rich in gold. Here, myths about the Argonauts and fowl, plus a recipe for you to prepare. A photo of the roast bird with the sauce and some celery greens. Quite the sight! The… Continue reading Roast Pheasant with Herb Sauce
Asparagus Patina
Although I’m writing out of season, asparagus is a delightful vegetable best enjoyed in the spring, or à la Apicius, in a frittata. Here, my modern adaptation of a classical asparagus and egg recipe, plus a brief history of the plant. A photo of the baked egg dish in its pan (I must say I’ve… Continue reading Asparagus Patina
Beet Greens with Leeks
Spoiler: this plant we almost universally recognize for its ruddy root hasn’t always looked this way! Here is a brief history of this changing plant and its closest relative, plus a recreated recipe from Apicius. A colorful photo of the cooked greens with leeks on a plate. Beets are funny-looking plants. The deep purple, oversized… Continue reading Beet Greens with Leeks