Eats Antiquity

The Recipe 263] PORK CUTLETS, HUNTER STYLE OFFELLÆ APRUGNEO [1] MORE IN THE SAME MANNER YOU CAN MAKE TIDBITS OF SOW’S BELLY [2] PORK CHOPS PREPARED IN A MANNER TO RESEMBLE WILD BOAR ARE [3] PICKLED IN OIL AND BROTH AND PLACED IN SPICES. WHEN THE CUTLETS ARE DONE [marinated] THE PICKLE IS PLACED ON THE FIRE AND BOILED; THE CUTLETS ARE PUT BACK INTO THIS GRAVY AND ARE FINISHED WITH CRUSHED PEPPER, SPICES, HONEY, BROTH, AND ROUX. WHEN THIS IS DONE SERVE THE CUTLETS WITHOUT THE B

At its greatest extent under Emperor Trajan in the early 2nd century AD, the Roman Empire stretched all the way from Scotland to Southern Egypt, but also stretched to Mesopotamia in the east and Morocco in the West. This enormity encompassed a variety of different cultures and traditions, each offering a unique addition to the empire itself. Trade networks arose when the Romans conquered various peoples; they would allow them to generally maintain their customs and practices,

Recipe [225] [437] ALEXANDRINE [1] SAUCE FOR BROILED FISH IUS ALEXANDRINUM IN PISCE ASSO PEPPER, DRY ONIONS [shallots] LOVAGE, CUMIN, ORIGANY, CELERY SEED, STONED DAMASCUS PRUNES [pounded in the mortar] FILLED UP [2] WITH VINEGAR, BROTH, REDUCED MUST, AND OIL, AND COOK IT. [1] Alexandria, Egyptian city, at the mouth of the river Nile, third of the three great cities of antiquity excepting Carthage during Apicius’ time a rival of Rome and Athens in splendor and commerce. Most

I was maybe 5 years old when I first helped my mom make dinner. My Mom had just come home from a long day of work and was focusing on cooking the pasta, and needed an extra pair of hands to work on the salad. I was standing idly by watching when she gave me that first responsibility. I picked up a tomato and was instructed to wash it off quickly before cutting it. I dried the tomato off and then laid it onto the cutting board, where my mom then handed me the knife. I put my s

When discussing the ideas of Ancient Roman cuisine, it is quintessential to explain the Ancient Roman class structure, as the cuisine drastically changes depending on which class you fell into. The creation of these classes starts all the way back in the founding of Rome, when you have the births of the Patricians and the Plebeians. When Rome was founded in 753 BCE, it was distinguished by Romulus, the first king, that there would be a few great families in Rome that would ho