Hello, this is the monthly Administrative refresh: Due to repeted spamming, new members are moderated until their first post on topic. To avoid virus...
Apicius@yahoogroups.com
Jul 1, 2005 5:45 pm
2631
Hi are there any medieval Italian people out there who can recommend the best edition of Martino. I have Milhams Platina and Luigi Ballerini's edition ...
Dear Group, I would like to introduce a new and refreshing group which discusses the history of Ancient Rome: from the lives of the Roman Kings, to the...
This guy is a repeat spammer on several of the Roman lists I am on. If he isn't banned, you can expect to see this same message an average of 4 - 10 times a...
Sub voce "ketchup", the Oxford English Dictionary gives the following ... The American Heritage Dictionary says: Probably Malay kicap, fish sauce, possibly...
Hi all Marco or anyone in Italy do you have a contact address for the chef responsible for Magna Roma. I believe he has a new resaurant. His name is Duilio ...
The website link is NOT for a restaurant but for an outside catering service. There are some phone numbers at the bottom that might provide you with the...
... Marco, that page says "Few months ago we decided to transform our love for the History of Rome into a solid reality: we opened in the heart of the Eternal...
Am I right in assuming that there were no individual serving plates? If so, it must have been similar to an Arab banquet. But if you want sauce on your meat, I...
Salve! I am in the middle of reading two books. The first is "Fortune's Favorites" by Colleen McCullough. The other is "Around the Roman Table - Food and...
... There was clearly one dish for each individual or shared by the three diners sharing a triclinium. So saucing one's food would not be so sloppy. ... My...
Forwarded by request from a friend of mine. Feel free to respond directly to her or to the list or to me. I'll forward any responses here to her. --...
http://www.forumromanum.org/literature/palladius/agr.html I'm too lazy to track down the original recipe for your friend, but the complete text is available at...
... SNIP Well, i'll get picky here, since this is a list of historic interests, and point out that even before the 1400s, people were speaking and writing...
Hello, this is the monthly Administrative refresh: Due to repeted spamming, new members are moderated until their first post on topic. To avoid virus...
Apicius@yahoogroups.com
Aug 1, 2005 6:27 pm
2650
It's the first time i write here...i'm an italian celtic re-enactor quite interest in cooking... I've been 2 times in pompei (the last time 6 years ago) and i...
During a recent discussion with a friend from Nepal I mentioned that I had read that both the potato and the tomato originated from Latin America. However, my...
Dear Larry If you send me your snail mail address I will send you a copy of this article. It may take a little while before I get to the library. However, you...
Weingarten
weingml@...
Aug 7, 2005 5:03 am
2653
Hi! I'm afraid it's not just "your friends" that think the potato and the tomato are of American origin. ;) See, for example, the Encyclopedia Britannica: ...
... Bottero seems to have changed his tune quite a bit between the publication of "Textes Culinaires Mesopotamiens", where he says some rather gratuitously...
... According to David Friedman (Cariadoc in the SCA) it'd be a type pf gourd. See: http://www.pbm.com/~lindahl/cariadoc/cooking_from_primary_sources.html If I...
If he did, that's fine with me. Can anyone tell me what might be the closest extant beer to Sumerian beer? I emailed Anchor, but they had no idea. Jane Cates ...
There are 5 messages in this issue. Topics in this digest: 1. Re: Challenge From: Marianne Perdomo Machin 2. Re: Mesopotamian Cooking From: Heather Rose Jones ...
I have been trying to find the beer also for the past several years and found nothing. Even tried Anchor. Have you tried a local beer expert? I am going to...
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