The Romans did not have to worry too much about vegetarians, they were rare and socially unacceptable. Unfortunately, we do and they are not so rare. Does...
Hi Thanks for all the comments, I find the idea of a asafiddity bag quite bizar but also very logical- devils dung is a good description of its smell. Is it ...
Begging your indulgence for the cross-posting, Several species of marine snails, now grouped in the Janthinidae family, are distinguished by a curious habit....
Dear fellow garum-swillers, Just found this page on food in antiquity, has the merit of talking about what ordinary people really ate (as opposed to lobsters'...
Hello list, I thought that this message taken from NUMISM-L (ancient numismatics) can be of some interest to this list Best regards, Julien ... From: Jyrki E...
Hi Can anyone enlighten me as to the background behind the reference to asafoetida in 'To Kill a Mocking Bird' (part 2 ch 12) The children are entering the...
Even today in Greece we use the terms: a) dry onions, meening the second year root that has dried outside levels. could be sold in braids, like garlic. b) and...
Cleaning out some mail folders, I find this, which might be of interest to some on this list. The thread is from Romarch late April 97 if anyone wants to...
Hi all.... i know this is extremely off - topic, but a friend passed on a joke which i thought might strike all us recipe lovers and cooks as funny. Dreamy...
Does anyone know another name for fava beans? I asked our local health food stores and the one person who did not return a blank look said that she thought...
Salve! I've been a member of this list for awhile, but have only been lurking in the background up til now, enjoying the postings I've been reading. Now I have...
I checked the original Latin for the quote from Martial(13,35) - I am a Lucanian sausage, the daughter of a Picenum bred sow, I provide a delightful wreath...
I have found that pearl barley cooks to a creamy-fawny white, rather than a more brown colour. By the way, the quote from Martial(13,35) - I am a Lucanian...
Most meat in the Roman period was preserved by various means - salting, smoking etc. Access to fresh meat is very much a status thing - because it is...
at Almuñecar, in southern Spain http://www.almunecar-ctropical.org/monument/recorrido/romana.html under Salazones (Salting works): nice photo of the factory...
... I also recall several of Floyd's cooking series and it was some time back but I seem to remember that he was doing "seat of pants" stuff. By that I mean...
Just found this very good page this afternoon: http://www.ffil.uam.es/gijon/(S)Fabricacion.html about the details of the manufacturing process for garum, based...
Ingredients for Cato's must cakes (Mustacea): flour (Cato uses spelt), grape juice, anise, cumin, bay leaves. Make up a standard bread mix using grape juice...
Roman polenta was actually a barley porridge - not much like today's polenta. It was a low status food, as the Romans were not as keen on barley as were the...
In a message dated 2/22/99 10:08:09 AM Eastern Standard Time, sr045@... writes: << It was a low status food, as the Romans were not as keen on barley as...
The Romans tended to use the citron as a moth repellent, rather than as a food. Jashemski, an archaeologist excavating at Pompeii in the '70's, found some ...
This gets down to language semantics, but there is a subtle difference in concept. Is “garum” a translation of “liquamen” or a period equivalent term?...
Hello to all! I am new to the internet, let alone this site, so if I repeat something already detailed please ignore it. I am also in Australia so there may...
