Monstrous lovage is the single most frequent herb in the entire collection of books of Apicius, but is seldom seen in conventional cooking today. Here is a brief history of the herb that once dominated the culinary world. A photo of lovage leaves. Don’t they look like Italian parsley? In his magnum opus Naturalis historia… Continue reading Lovage: The (Once) Ubiquitous Herb
Epityrum (Olive Tapenade)
The essence of the Mediterranean’s staple crop is captured in this recipe penned by Cato the Elder. Here, a brief history of the olive and its use in this refreshing dish. The epityrum I made on a plate, served with olive oil over a piece of cheese. If someone were to ask you to associate… Continue reading Epityrum (Olive Tapenade)
A Roman Ientaculum
As I’ve tried out some more classical recipes, I decided it would be fun to reconstruct a Roman breakfast, or ientaculum. For inspiration, I had to turn to the ancients. From what I found, this meal was rather light, taken after waking up to break the night’s fast. The physician Galen evidently refers to fruits… Continue reading A Roman Ientaculum
Honeyed Dates
Date palms are one of the oldest fruit trees continuously cultivated by humans. They are also incredibly popular, even among the Romans. Here, a recipe for stuffed, honeyed dates you can make in your own kitchen. A photo of a pile of the dates I prepared on a plate. Some plants cultivated today were only… Continue reading Honeyed Dates
Gallic Panic Bread
For much of its early history, Rome’s greatest foreign enemy was Gaul, a nation of Celtic tribes in France. Gallic culture is largely overshadowed by accounts of battles and propaganda, but I’ve taken a closer look at what life was like as a Gaul with this flatbread recipe. A photo of the stacked pieces of… Continue reading Gallic Panic Bread
Chicken Elagabalus
Following a period of civil unrest, a young Syrian priest was installed as the emperor. A religious zealot and licentious partier, he soon gained a reputation among the Roman populace. Here is a recipe he may have indulged in at one of his feasts. A picture of the dish of the chicken Elagabalus I prepared,… Continue reading Chicken Elagabalus
Rue: The Herb of Grace
A popular condiment, an antidote to poisons, and a caterpillar repellent, rue truly seems to do it all. Here’s a description of a surprisingly dangerous herb that has since fallen out of popularity, but was very much in vogue in ancient Rome. A photo of a rue bush. Fully mature plants can grow up to… Continue reading Rue: The Herb of Grace
Alexandrian Gourd
Egyptian culture was idolized by the Romans, so it seems obvious that a recipe would crop up in the largest ancient cookbook. However, the main ingredient’s identity is uncertain. Here is a recipe you can make, plus an account of my hunt for the lost gourd! A picture of the dish of Alexandrian gourd I… Continue reading Alexandrian Gourd
Libum (Cheesecake with Honey)
Religion in Rome extended well beyond public temples – many homes had their own shrines dedicated to household gods. One of the foods offered at these altars was libum, a type of honey cake, which was also enjoyed by regular diners. Here is a recipe for you to prepare. A picture of the loaf of… Continue reading Libum (Cheesecake with Honey)
Shrimp Isicia
The concept of fast food is nothing new — the Romans were preparing ready-made snacks and meals centuries ago. Here is a recipe for minced shrimp cakes you might’ve been able to find at one of these early fast food joints. A photo of the shrimp isicia I cooked, garnished with a sprig of sage.… Continue reading Shrimp Isicia