Pass the Garum
Eating like the Ancients
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Tuesday, 30 October 2012
Pork and Fruit Minutal
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We've finally hit a recipe with an ingredient list the length of our collective arms, making this the perfect opportunity to test ...
2 comments:
Monday, 29 October 2012
Tracta
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"Is this it?" - that's what you'll all be thinking right now. "We've gone from lovely, fruity, succulent ham ...
Thursday, 25 October 2012
Baked Honey Ham in Pastry with a Fig Sauce
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Today is one of those lucky days when meat is on the menu - perhaps we got lucky at the gladiatorial games and won a few coins, or mayb...
2 comments:
Friday, 19 October 2012
Cooking Apicius
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Review of Sally Grainger's Cooking Apicius , (Totnes, 2006) - This can be bought on Amazon . Perhaps the name most often associat...
2 comments:
Saturday, 13 October 2012
Moretum
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Moretum is a cheese, garlic, and herb spread mentioned in a wonderful little poem, also called Moretum , by the poet Virgil. The poem t...
2 comments:
Thursday, 11 October 2012
Cato's Roman Bread
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So, you've just arrived back from the grain distribution up on the Aventine and on the way home you popped into the miller's shop...
15 comments:
Give us this day our daily grain
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The people who once gave out military commands, made magistrates, and summoned legions - the people who did everything - no...
2 comments:
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