[Sca-cooks] ancient Roman cookery

[ekoogler1 at comcast.net]

Several years ago, we did an Italian themed event.  The feast I did for it was a kind of developmental thing...part of the feast ( mostly the first part) was done using Roman recipes, then the second part (and part of the dessert table) was done in Italian Ren style.  The idea was to show the development of various ideas in foodways from Roman times to the Renaissance.

Kiri


> Am Donnerstag, 29. September 2005 15:52 schrieb Aurelia Coritana:
> > Greetings all!
> >
> > I decided it really was about time for me to officially speak up on this
> > list! I am Aurelia Coritana in Ansteorra, a 1st c. Roman-Brit.
> >
> > My culinary interests are ancient Roman recipes (with fresh ingredients, of
> > course, har har.) Does anyone else out there experiment with ancient
> > cookery? If you've ever made anything with garum, I'd love to hear from
> > you.
> >
> > Aurelia
> 
> Me, I did. Regularly do. Not that being 'pre-period' is regarded highly in 
> central Drachenwald, but my secondary persona, Titus Flavius T.f. Artemidorus 
> is something of a gourmet. 
> 
> I find that garum is a matter of quality and quantity. If you are using 
> Philippine 'bagoong balayam' as your substitute (barely filtered stuff, 
> grey-brown and opaque, quite nasty) it goes only with savoury fish or meat 
> dishes, and even then it usually 'tastes through' more delicate flavours. I 
> only use it in dishes with plenty of onions and/or garlic. A good (filtered, 
> liquid, brownish-red) Nuoc Mam or Nam Pla, on the other hand, harmonises with 
> almost any dish. I used a dash of it instead of the obligatory pinch of salt 
> with a honeyed pear patina, and eveybody praised it highly (unawares. Nobody 
> ever eats anything they know contains garum...)
> 
> Have you ever managed to get a Roman feast served? They're dead against it in 
> my Shire.
> 
> Giano
> 
> 
> 	
> 
> 	
> 		
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