[Sca-cooks] Cornflour? In Apicius? Moo-ooo-ooo

[lilinah at earthlink.net]

For the Roman feast i'm doing in September, i'm reading through;
-- Flower and Rosenbaum, Apicius
-- Giacosa, A Taste of Ancient Rome
-- Dalby and Grainger, The Classical Cookbook

There are a number of sauce recipes that call for some sort of
thickening. The original Latin appears to be "amula", given as
"starch" in the translations, but as "cornstarch" in the recipe.

Of course, i know the Romans didn't have what we call "corn" in
America, that is, maize. Is this a case where "cornstarch" in British
means "wheat starch" in American?

And would fine white flour work? Or should i be using something else?

Thanks,
Anahita