[Sca-cooks] Roman Mac and Cheese

Johnna Holloway johnnae at mac.com
Wed Jan 20 05:35:56 PST 2010

And on this list  we really tend to use Roman as in Roman Empire and
Classical Rome.

The question would be in the coming years is how exotic mac and cheese
will become or will it just be something prepared from a box or bought
frozen to be reheated or the microwave instant stuff?

(Thinking it's about time Stefan chimes n and offers us mac and cheese  

> On Jan 20, 2010, at 3:22 AM, Volker Bach wrote:
>> Well - Romans as in 'inhabitants of the city of Rome', yes. But you  
>> can probably see where that statement is ambiguous.
On Jan 20, 2010, at 7:17 AM, Phil Troy / G. Tacitus Adamantius wrote:

> Well, that and the source being Neapolitan, as well, even if it is  
> Latin. Probably a majority of contemporary books were. On the other  
> hand, "the Romans" also had Fettucine Alfredo -- in 1926. I'd also  
> argue that macaroni is generally a dry pasta made from durum wheat,  
> where this is a fresh pasta dough made from an unspecified flour.  
> There are probably better period antecedents for macaroni and  
> cheese. In fact, I'm fairly sure the same source has a recipe for  
> dried tubular macaroni cooked in broth and served with butter,  
> cheese and spices in essentially the same way.
> That said, it's true that one cannot assume Caesar and Cicero when  
> one hears "Roman", but when one hears that word, unqualified, the  
> ancient civilization is usually a pretty safe assumption. In this  
> case, not so safe.
> Adamantius

More information about the Sca-cooks mailing list