If someone approached you and said they were interested in cooking by Apicius,
what recipe would you recommend they start with? What is, in your opinion, an
easy starting place?

And what is your favorite recipe? Which one would you make weekly if you could?

Thanks for your thoughts.
   Pattie

I do make almost weekly the custard, which is the only one with exact
quantities: 3 eggs, 1 pint of milk, 3 big spoons of honey. Mix, put in an
oiled pan, drizzle honey on top, and bake it in bigger pan full of water
until the custard is firm. Then I like the sausages braised in wine with
pine nuts and big fava beans, and the fish poached in leeks and oil and
covered with beaten eggs and marjoram and baked just enough for the eggs to
firm up. And then of course the lentil soup with chestnuts, and the pork
rolled on bread dough and baked...

Oh well

Lucia

The panem depsticium too

   _____

From: Apicius@yahoogroups.com [mailto:Apicius@yahoogroups.com] On Behalf Of
qa9999aq
Sent: Thursday, May 05, 2011 2:00 PM
To: Apicius@yahoogroups.com
Subject: [Apicius] Your fav/go to recipe





If someone approached you and said they were interested in cooking by
Apicius, what recipe would you recommend they start with? What is, in your
opinion, an easy starting place?

And what is your favorite recipe? Which one would you make weekly if you
could?

Thanks for your thoughts.
Pattie





[Non-text portions of this message have been removed]

Oh man...there are just too many!!

I'd have to go with the custard as well, along with the Asparagus patina with
Figpeckers.

I also like the carrots with cumin.

Correus

--- On Thu, 5/5/11, Lucia Clark <luciaclark@...> wrote:

From: Lucia Clark <luciaclark@...>
Subject: RE: [Apicius] Your fav/go to recipe
To: Apicius@yahoogroups.com
Date: Thursday, May 5, 2011, 2:40 PM
















 









       I do make almost weekly the custard, which is the only one with exact

quantities: 3 eggs, 1 pint of milk, 3 big spoons of honey. Mix, put in an

oiled pan, drizzle honey on top, and bake it in bigger pan full of water

until the custard is firm. Then I like the sausages braised in wine with

pine nuts and big fava beans, and the fish poached in leeks and oil and

covered with beaten eggs and marjoram and baked just enough for the eggs to

firm up. And then of course the lentil soup with chestnuts, and the pork

rolled on bread dough and baked...



Oh well



Lucia



The panem depsticium too



_____



From: Apicius@yahoogroups.com [mailto:Apicius@yahoogroups.com] On Behalf Of

qa9999aq

Sent: Thursday, May 05, 2011 2:00 PM

To: Apicius@yahoogroups.com

Subject: [Apicius] Your fav/go to recipe



If someone approached you and said they were interested in cooking by

Apicius, what recipe would you recommend they start with? What is, in your

opinion, an easy starting place?



And what is your favorite recipe? Which one would you make weekly if you

could?



Thanks for your thoughts.

Pattie



[Non-text portions of this message have been removed]



























[Non-text portions of this message have been removed]

We love the Parthian chicken...it's one of our favorite all-time recipes,
ancient or modern. The recipe in Sally Grainger's "Cooking Apicius" is perfect.
I served up wings with the sauce at a party recently and my guests raved. It's
easy and definitely could make this weekly and never feel like it was too often.

Crystal


--- In Apicius@yahoogroups.com, "qa9999aq" <qa9999aq@...> wrote:
>
> If someone approached you and said they were interested in cooking by Apicius,
what recipe would you recommend they start with? What is, in your opinion, an
easy starting place?
>
> And what is your favorite recipe? Which one would you make weekly if you
could?
>
> Thanks for your thoughts.
>   Pattie
>

My cook book is not close at hand s I am not sure if this is Apicius  or
not.

  I have made Globi over open fires and at home on my own stove. It was  the
first thing I learned to make as a High School Latin project. it tasty and
pretty. It also help reinforce that "period" foods do not taste bad!

Flour, a soft wet "green" cheese. I have  used home made  ricotta to small
curd cottage cheese. You mix it smooth till its like a stiff  cookie dough.
Drop small spoonfuls in to hot fat or oil. Fry till golden and  drizzle with
honey and sprinkle with  poppy seeds.

Janet in Indiana

[Non-text portions of this message have been removed]

Thank you for responding to my question. I really appreciate your input.

I'm a Latin teacher (as well as Classics-lover) and I've got a set of recipes we
use for a "Roman cuisine" project at the end of the school year. (It started out
from having a Latin newsletter when I was working with 6th graders, each month
they reviewed 3 recipes, along with stories of what we'd been doing in class. 
We "saved" the recipes that tasted good to them.)  This is the kid-tested and
kid-approved menu:

Gustatio:
Cecina
Moretum
Olivarum conditurae
Mel et caseum

Prima Mensa:
Pullum frontonarium
Aliter pisam sive fabam
Caroetae frictae
Mustacei

Secunda Mensa:
Dulcia domestica
Libum

Now, as an adult, I'm more than happy with the flavors presented in many of the
other recipes available to us, but I can attest that at least seven years-worth
of pre-to-teen teenagers have found themselves surprised by how much they liked
this menu!  (The older teens are actually the most negative and then the most
ready for more.)

Personally, I regularly make the moretum and the olivarum conditurae for
parties.  It's always a hit!  I have experimented with the moretum, too, since
there were many varieties.  I've tried it with feta, with peccorino romano, with
local sheep cheese, and I even once tried it with roasted garlic.  All were
excellent.


--- In Apicius@yahoogroups.com, "qa9999aq" <qa9999aq@...> wrote:
>
> If someone approached you and said they were interested in cooking by Apicius,
what recipe would you recommend they start with? What is, in your opinion, an
easy starting place?
>
> And what is your favorite recipe? Which one would you make weekly if you
could?
>
> Thanks for your thoughts.
>   Pattie
>

Thank you for the link!  I am definitely interested in checking that out.

I cook Asian or pseudo-asian cuisine often enough in my home that I just use a
thai fish sauce or oyster sauce, but when my students freak out about "icky fish
sauce," I just let them substitute Worcestershire sauce.  We say that since the
Romance languages are the great-grandchildren of Latin, W'shire sauce is the
great-grandkid of Garum.



--- In Apicius@yahoogroups.com, "RM" <apicius@...> wrote:
>
> I think the best substitute of the original garum is the "Colatura d'alici di
Cetara" (please have a look here: http://www.amicidellealici.org/ or
http://www.amicidellealici.org/02_la_colatura/000_la_colatura.htm). Cetara is a
little town not far away from Amalfi where this
> You may get a small bottle from amazon.com:
http://www.amazon.com/exec/obidos/ASIN/B00126WGIK/
>
> Best regards
>
> RM
>
>
>   ----- Original Message -----
>   From: richard robinson
>   To: Apicius@yahoogroups.com
>   Sent: Friday, April 15, 2011 6:01 AM
>   Subject: [Apicius] Garum (again)
>
>
>
>   I got to see a replay of Hestons Feasts on a local network last night. It
was his roman feast. I was happy to see it as my noisy family talked over his
experiment to reproduce Garum and what it tasted like.
>   He was reproducing calf brain custard and made it first of all with Thai
fish sauce and not being happy with the result, fished and did the experiment.
He said the result was like a nice seafood bisque.
>   Thoughts??
>   Richard in Australia
>
>   [Non-text portions of this message have been removed]
>
>
>
>
>
> [Non-text portions of this message have been removed]
>

I just made the sausages braised in wine with fava beans for my very
suspicious son. He liked them. Served with panem depsticium it could be
almost a middle eastern dish, no spoon required

Lucia



   _____

From: Apicius@yahoogroups.com [mailto:Apicius@yahoogroups.com] On Behalf Of
Saerlaith
Sent: Monday, May 23, 2011 1:49 PM
To: Apicius@yahoogroups.com
Subject: [Apicius] Re: Your fav/go to recipe





I'm a Latin teacher (as well as Classics-lover) and I've got a set of
recipes we use for a "Roman cuisine" project at the end of the school year.
(It started out from having a Latin newsletter when I was working with 6th
graders, each month they reviewed 3 recipes, along with stories of what we'd
been doing in class. We "saved" the recipes that tasted good to them.) This
is the kid-tested and kid-approved menu:

Gustatio:
Cecina
Moretum
Olivarum conditurae
Mel et caseum

Prima Mensa:
Pullum frontonarium
Aliter pisam sive fabam
Caroetae frictae
Mustacei

Secunda Mensa:
Dulcia domestica
Libum

Now, as an adult, I'm more than happy with the flavors presented in many of
the other recipes available to us, but I can attest that at least seven
years-worth of pre-to-teen teenagers have found themselves surprised by how
much they liked this menu! (The older teens are actually the most negative
and then the most ready for more.)

Personally, I regularly make the moretum and the olivarum conditurae for
parties. It's always a hit! I have experimented with the moretum, too, since
there were many varieties. I've tried it with feta, with peccorino romano,
with local sheep cheese, and I even once tried it with roasted garlic. All
were excellent.

--- In Apicius@yahoogroups.com <mailto:Apicius%40yahoogroups.com> ,
"qa9999aq" <qa9999aq@...> wrote:
>
> If someone approached you and said they were interested in cooking by
Apicius, what recipe would you recommend they start with? What is, in your
opinion, an easy starting place?
>
> And what is your favorite recipe? Which one would you make weekly if you
could?
>
> Thanks for your thoughts.
> Pattie
>





[Non-text portions of this message have been removed]

http://www.getty.edu/visit/calendar/days/07162011.html

Hi all this is the link to the site at the Getty where you can view menu and
purchase tickets to the feast i am involved with.  It would be great to see any
of our US members on the West coast
who are able to come

Sally Grainger




[Non-text portions of this message have been removed]

Nice.

Reminds me of when I was part of a group that did the same thing in the late
1970's at the Getty [the old location]. It was a bit more informal, with staff
making the dishes. We also held a gladitorial combat for entertainment [nearly
lost a few fingers in that exposition].

Glad you have the opportunity to present something in the new venue and to
'expose the world' to a different type of menue than the everyday American--but
in reality, not so strange as one would think...


   ----- Original Message -----
   From: sallygrain@...
   To: apicius@yahoogroups.com
   Sent: Tuesday, June 07, 2011 2:30 AM
   Subject: [Apicius] Getty villa feast





   http://www.getty.edu/visit/calendar/days/07162011.html

   Hi all this is the link to the site at the Getty where you can view menu and
purchase tickets to the feast i am involved with. It would be great to see any
of our US members on the West coast
   who are able to come

   Sally Grainger

   [Non-text portions of this message have been removed]





[Non-text portions of this message have been removed]

I've been busy, and I somehow missed the description of Alicae. I've been
gathering sources on it myself, and I would be happy to share my own English
translation of Pliny.



Pliny the Elder, Naturalis Historia, 18.29.112—116:

Alica fit e zea, quam semen appellavimus. tunditur granum eius in pila lignea,
ne lapidis duritia conterat, mobili, ut notum est, pilo vinctorum poenali opera.
primori inest pyxis ferrea. excussis inde tunicis iterum isdem armamentis nudata
conciditur medulla. ita fiunt alicae tria genera: minimum ac secundarium,
grandissimum vero aphaerema appellant.


nondum habent candorem suum, quo praecellunt, iam tamen Alexandrinae
praeferuntur. postea, mirum dictu, admiscetur creta, quae transit in corpus
coloremque et teneritatem adfert.


invenitur haec inter Puteolos et Neapolim in colle Leucogaeo appellato, extatque
divi Augusti decretum, quo annua ducena milia Neapolitanis pro eo numerari
iussit e fisco suo, coloniam deducens Capuam, adiecitque causam adserendi,
quoniam negassent Campani alicam confici sine eo metallo posse. — (In eodem
reperitur et sulpur, emicantque fontes Araxi oculorum claritati et volnerum
medicinae dentiumque firmitati.) —


Alica adulterina fit maxime quidem e zea, quae in Africa degenerat. latiores
eius spicae nigrioresque et brevi stipula. pisunt cum harena et sic quoque
difficulter deterunt utriculos, fitque dimidia nudi mensura, posteaque gypsi
pars quarta inspergitur atque, ut cohaesit, farinario cribro subcernunt. quae in
eo remansit, excepticia appellatur et grandissima est. rursus, quae transit,
artiore cernitur et secundaria vocatur, item cribraria, quae simili modo in
tertio remansit cribro angustissimo et tantum harenas transmittente.


alia ratio ubique adulterandi ex tritico: candidissima et grandissima eligunt
grana ac semicocta in ollis postea arefaciunt sole ad dimidium rursusque leviter
adspersa molis frangunt. ex zea pulchrius quam e tritico fit tragum, quamvis id
alicae vitium sit. candorem autem ei pro creta lactis incocti mixtura confert.


Alica is made from zea, which we called seed. Its grain is pounded in a wooden
mortar, so the hardness of stone will not crush it, with a movable pestle, as is
well known, by the penal work of chained convicts. The tip contains an iron
pyxis. When the hulls have been beaten off by this (pestle), the "marrow" (i.e.
soft inner part), stripped of this armor, is chopped. Thus are the tree kinds of
alica made: "minimum" ("smallest") and "secondarium" ("second-class"), and they
call the greatest (kind) aphærema.


They do not yet have their brilliant whiteness, for which they are notable, but
they are already preferred to the Alexandrian (variety). Afterwords, amazingly
enough, chalk is mixed in, which becomes part of the mass, and brings the color
and fineness.


This is found between Pozzuoli and Naples in the hill which is called
Leucogæum, and there exists a decree of the Divine Augustus, in which he
commanded that 200,000 be counted for the Neapolitans every year from his purse,
sending out the colony of Capua, and he added the cause for this maintainence:
because the Campanians had said thatalica could not be made without this quarry.
In the same (place) is also found sulfur, and the sources of the Araxus spring
(from it, being good) for the clarity of the eyes, and the treating of wounds,
and the firmness of teeth.


Fake alica is made mainly from that zea which grows degenerately in Africa. Its
ears are wider and blacker, and its stem is short. They pound it with sand, and
even so they grind off the hulls only with difficulty, and the measure of the
naked (grain) is only half (what it was before the process), and after words a
fourth part of gypsum is sprinkled in, when it has stuck together, and they sift
it with a flour-seive. That which remains in it is called excepticia, and is
very large. On the other hand, that which passes through, is sifted with a finer
(seive) and is called secundaria. Likewise cribraria ("sievish") (is) that which
has remained in a similar manner in a third, very narrow sieve, which allows
only sand through.


There is another way of making fake alica everywhere: they select the most
brilliant white and largest grains, and they dry them, after they've been
half-cooked in pots, in the sun to half, and then when they have been lightly
sprinkled again they break them up in mills. A nicer tragum is made from zea
than from wheat, even if it is a fault ofalica. But a raw mixture of milk imbues
it with its brilliant whiteness, rather than chalk.
zea— as I understand it, a general term for far "emmer" and tiphe "einkorn."
In other words "hulled wheat." (Though I don't know that "spelt" is ever
included in this term.)
pyxis— in other contexts would be translated "box" or "can" or the like. But I
have left it untranslated to avoid implying a specific shape. Note that modern
scholars use the term for a specific type of Greek pot, for which see the
Wikipedia entry—this does seem like a logical shape, doesn't it?
aphærema— Greek ἀφαίρεμα, literally "taking away." According to the
LSJ (Greek dictionary), in other contexts this term implies a "choice part," and
is also used for "tribute" or "deduction."
leucogæum— Greek λευκόγαιον "white earth."
decree— as I understand this, Augustus is sending a yearly rent to Naples to
pay for the state's use of the Leugogæan hill.
to half— possibly "to half their size"? I.e. they parboil them and they swell
up, then sun-dry them until they're back down half?
lightly sprinkled again— with water to rehydrate??
fault— is this another way of saying "fake alica"?





[Non-text portions of this message have been removed]

Anybody still thinking of coming to the Getty for the Roman feast. The saturday
event is sold out and we have decided to have a meal on Sunday too.

A table of at least four that i know off is already booked for the saturday. 
Has anyone from this group, apart from Kevin and Justine and, I now know Donna,
booked a ticket?  It would be great if you could all get together on the same
table?

sally





[Non-text portions of this message have been removed]

Wish I could....

Larry

--- On Mon, 6/13/11, sallygrain@... <sallygrain@...> wrote:

From: sallygrain@... <sallygrain@...>
Subject: [Apicius] Getty feast
To: apicius@yahoogroups.com
Date: Monday, June 13, 2011, 2:08 PM
















 











Anybody still thinking of coming to the Getty for the Roman feast. The saturday
event is sold out and we have decided to have a meal on Sunday too.



A table of at least four that i know off is already booked for the saturday. 
Has anyone from this group, apart from Kevin and Justine and, I now know Donna,
booked a ticket?  It would be great if you could all get together on the same
table?



sally



[Non-text portions of this message have been removed]



























[Non-text portions of this message have been removed]

I was evidently a day or two too slow to get a ticket for Saturday. Alas, the
people I was going to road-trip with down from SF have Saturday tickets (and the
logistics for getting back up here after a Sunday evening event would be
tricky).  But I'm glad to hear it's so popular!

Heather Rose Jones

On Jun 13, 2011, at 12:08 PM, sallygrain@... wrote:

>
> Anybody still thinking of coming to the Getty for the Roman feast. The
saturday event is sold out and we have decided to have a meal on Sunday too.
>
> A table of at least four that i know off is already booked for the saturday. 
Has anyone from this group, apart from Kevin and Justine and, I now know Donna,
booked a ticket?  It would be great if you could all get together on the same
table?
>
> sally
>
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
> ------------------------------------
>
> Post message: Apicius@yahoogroups.com
> Unsubscribe:  Apicius-unsubscribe@yahoogroups.com
> List owner:  Apicius-owner@yahoogroups.com
> Yahoo! Groups Links
>
>
>

Wow, that sold out fast, I was just online a few days ago and there was still
space.  I was thinking about flying down from San Francisco for the Sunday
event.  Is it the same?  Lori T.



________________________________
From: "sallygrain@..." <sallygrain@...>
To: apicius@yahoogroups.com
Sent: Mon, June 13, 2011 12:08:16 PM
Subject: [Apicius] Getty feast



Anybody still thinking of coming to the Getty for the Roman feast. The saturday
event is sold out and we have decided to have a meal on Sunday too.


A table of at least four that i know off is already booked for the saturday.
Has anyone from this group, apart from Kevin and Justine and, I now know Donna,
booked a ticket?  It would be great if you could all get together on the same
table?

sally

[Non-text portions of this message have been removed]




[Non-text portions of this message have been removed]

This is wonderful news! A few of my historical cooking friends were
disappointed that it sold out so quickly so we may be able to organize a
group on Sunday.

thank you for the update!

-Cristal

On Mon, Jun 13, 2011 at 12:08 PM, <sallygrain@...> wrote:

>
>
>
> Anybody still thinking of coming to the Getty for the Roman feast. The
> saturday event is sold out and we have decided to have a meal on Sunday too.
>
>
> A table of at least four that i know off is already booked for the
> saturday. Has anyone from this group, apart from Kevin and Justine and, I
> now know Donna, booked a ticket? It would be great if you could all get
> together on the same table?
>
> sally
>
> [Non-text portions of this message have been removed]
>
>
>


[Non-text portions of this message have been removed]

Kevin and Justine, I would like to meet you at this event. Please contact me off
list so that we can figure out how to meet.

Donna

--- In Apicius@yahoogroups.com, sallygrain@... wrote:
>
>
> Anybody still thinking of coming to the Getty for the Roman feast. The
saturday event is sold out and we have decided to have a meal on Sunday too.
>
> A table of at least four that i know off is already booked for the saturday. 
Has anyone from this group, apart from Kevin and Justine and, I now know Donna,
booked a ticket?  It would be great if you could all get together on the same
table?
>
> sally
>
>
>
>
>
> [Non-text portions of this message have been removed]
>

I wanted to attend the Saturday event, but didn't act soon enough. I will
definitely get a ticket if there is one on Sunday.

On Mon, Jun 13, 2011 at 12:08 PM, <sallygrain@...> wrote:

>
>
>
> Anybody still thinking of coming to the Getty for the Roman feast. The
> saturday event is sold out and we have decided to have a meal on Sunday too.
>
>
> A table of at least four that i know off is already booked for the
> saturday. Has anyone from this group, apart from Kevin and Justine and, I
> now know Donna, booked a ticket? It would be great if you could all get
> together on the same table?
>
> sally
>
> [Non-text portions of this message have been removed]
>
>
>


[Non-text portions of this message have been removed]

Hi all

The web site will not offer tickets for the sunday event untill the 1st July. 
Some thing to do with accounting anyway plently more on offer

Its great to hear so many of you are coming

sally


[Non-text portions of this message have been removed]

The cups are gorgeous!  I would also be interested!



--- In Apicius@yahoogroups.com, Correus <correus@...> wrote:
>
> Ave!!
>
> I have a couple questions today.
>
> Wine...
>
> We know that 'proper' Romans drank their wine mixed with water.� This got me
to thinking, when wine is used in a recipe - especially large quantities - is
there any indication this wine was also watered down?
>
> Pottery -
>
> I have found a potter in my area who is willing to try his hand at Roman
pottery.� Nothing fancy just the basics.� Right now he is creating three
Skyohos.� I should be able to see them later this week or next week.
>
> I was able to send him several photos of these but have not found a picture of
one being held.� He is having a hard time wrapping his mind around just how
small these wine cups were!� For my own personal use I am allowing him to make
them a little
>  larger.
>
> Anyway, if he is able to re-create these would any of you out there be
interested?
>
> If these turn out well I'll talk to him about making some other Roman dishes.�
That being said, do any of you know of any on-line databases that contain
profile drawings with dimensions?� On-line is needed so he can refer to it when
need.
>
> What I'm looking for is along the line of these:
>
>
http://2.bp.blogspot.com/_DIBFnAIFBdA/S1Iarz2eyYI/AAAAAAAAAC0/o-gXGpLBY9s/s1600-\
h/Fig+26.png
>
> http://viagabina.rice.edu/potsummary/app1_174.jpg
>
> http://viagabina.rice.edu/potsummary/app1_169.jpg
>
> Note that only one has dimensions.� He would really need these.
>
> I've also included some
>  pictures of his work in the photo section.� Go here to see them:
>
> http://groups.yahoo.com/group/Apicius/photos/album/558963375/pic/list
>
> The first two pictures pictures show a medium lidded baking dish; a spoon rest
that we will use to hold dipping oils and things like olives; and a baking dish
purchased specifically for patinas.� The interior of the patina dish is 9.5" x
1.5".
>
> The last two pictures are of another spoon rest, a small lidded backing dish;
and a garlic keeper.
>
> The guy who made these is looking forward to possible making some Roman
pottery.� If any of you are interested, and have a specific type of pot in mind,
let me know.� I do know I'm going to see if he can make me a� mortarium!!
>
> Vale -
>
> Correus
>
>
> CORREVS�APPIVS�IVLIANVS�APICIVS
>
>
>
>
>
> [Non-text portions of this message have been removed]
>

Avete'
     WOW- another day added - this is great news. I was really excited to hear
about the dinner. Unfortunately I will be out of town and won't be able to
attend.
    This is another sign of the Getty's interest in offering more hands on
experiences for their patrons (my reenactment group has been part of few) and it
is an exciting time to be part of this evolutionary process.
     mmmm....maybe it will become an annual event - oh, the possibilities!
     I am looking forward to hearing how the event turned out!

Kristin
(AKA: Vibria, Legion VI Historical Foundation)



--- In Apicius@yahoogroups.com, sallygrain@... wrote:
>
>
> Anybody still thinking of coming to the Getty for the Roman feast. The
saturday event is sold out and we have decided to have a meal on Sunday too.
>
> A table of at least four that i know off is already booked for the saturday. 
Has anyone from this group, apart from Kevin and Justine and, I now know Donna,
booked a ticket?  It would be great if you could all get together on the same
table?
>
> sally
>
>
>
>
>
> [Non-text portions of this message have been removed]
>

Salvete!,
   I make Greek and Roman reproductions, and have several styles of wine cups
available.  Just scroll down the page to the Samian ware section:(Best viewed in
FIREFOX)
http://venetiancat.com/Price-List.html

I make everything in house.   I do custom orders and do not keep an
inventory,but it will be WORTH the wait!

Best,
Julia aka IVLIA, Maker of Amphorae
http://venetiancat.com

PS I will post some photos in the photos section also.



--- In Apicius@yahoogroups.com, "magistra_ryder" <magistra_ryder@...> wrote:
>
> The cups are gorgeous!  I would also be interested!
>
>

I just put up some photos of some wine cups that I make.
http://groups.yahoo.com/group/Apicius/photos/album/1599275499/pic/list

  Yes, I know, SHAMELESS promotion, LOL
Julia

Ave'
     I have several of Julia's pieces, and her dedication to recreating pottery
is superb. I have used her productions in my reenactment demonstrations with
many compliments. However, I will caution those who acquire her pieces because
they are period made and low fire - they are more delicate then our modern
counterparts!

Kristin

--- In Apicius@yahoogroups.com, "Ancient Soul" <bast1959@...> wrote:
>
> I just put up some photos of some wine cups that I make.
> http://groups.yahoo.com/group/Apicius/photos/album/1599275499/pic/list
>
>  Yes, I know, SHAMELESS promotion, LOL
> Julia
>

SALVETE OMNES
--- In Apicius@yahoogroups.com, "Kristin" <rogah1966@...> wrote:
>     I have several of Julia's pieces, and her dedication to recreating pottery
is superb. I have used her productions in my reenactment demonstrations with
many compliments. However, I will caution those who acquire her pieces because
they are period made and low fire - they are more delicate then our modern
counterparts!

I also have quite a number of Julia's pieces; I've never broken any of them and
(frankly) I wouldn't be put off by this comment. Pottery is by nature breakable
and now and then a piece will--and did--break. This is part of the game.
Reasonable care will avoid the problem in my experience.

If a piece DOES break...it is worth remembering (for those who do this stuff in
a reenactment sense) that one of the ways our recreations fail the test of
history is that...we have much more control over our environment than people
really do, or did. One of the ways this is expressed is that...usually
everything is JUST THE WAY WE WANT IT; and that usually means clean, undamaged,
and appealing to our taste. A few broken bits around really helps the
historicity, IMHO. There were many folks drinking out of cracked cups and eating
out of cracked bowls, and a large trade in repairs, as the historical record
shows. In point of fact, Dino (Italian born, and having seen this live in his
youth) offers a service "tinkering" broken pottery with metal wire...

If historicity is an important issue to anyone reading this (speaking purely
from a factual basis; no snobbery or put-down is intended to anyone): Julia's
pottery is very, very, VERY much more accurate in terms of historical accuracy
than the items shown from the other potter Correus is using. SVVM QVIQVE...you
pays your money and you takes your choice. But, on the score of historical
accuracy�there is no competition (at least at this point; Julia wins, hands
down. Correus' potter could certainly improve if he/she becomes sufficiently
interested) and the world could use as many good reproductionists as possible,
so I hope they do.

VALETE

> I also have quite a number of Julia's pieces; I've never broken any of them
and (frankly) I wouldn't be put off by this
> comment. Pottery is by nature breakable and now and then a piece will--and
did--break. This is part of the game.
> Reasonable care will avoid the problem in my experience.
>
> If a piece DOES break...it is worth remembering (for those who do this stuff
in a reenactment sense) ...


Also, don't forget, that if your pottery breaks, you should save all the pieces
and use them to jot notes on ;)

> SVVM QVIQVE...__,_
Ahem, SVVM CVIQVE. The c vs. q there is actually important. I could explain in
more detail, but it's not that relevant to the group ;)


JDM_,___





[Non-text portions of this message have been removed]

Ostraca notwithstanding



   _____

From: Apicius@yahoogroups.com [mailto:Apicius@yahoogroups.com] On Behalf Of
jdm314@...
Sent: Saturday, June 18, 2011 11:43 AM
To: Apicius@yahoogroups.com
Subject: Re: [Apicius] Re: Wine & Pottery Questions







> I also have quite a number of Julia's pieces; I've never broken any of
them and (frankly) I wouldn't be put off by this
> comment. Pottery is by nature breakable and now and then a piece will--and
did--break. This is part of the game.
> Reasonable care will avoid the problem in my experience.
>
> If a piece DOES break...it is worth remembering (for those who do this
stuff in a reenactment sense) ...

Also, don't forget, that if your pottery breaks, you should save all the
pieces and use them to jot notes on ;)

> SVVM QVIQVE...__,_
Ahem, SVVM CVIQVE. The c vs. q there is actually important. I could explain
in more detail, but it's not that relevant to the group ;)

JDM_,___

[Non-text portions of this message have been removed]





[Non-text portions of this message have been removed]

Ostraka are good in the garden to help aerate clay heavy soil.
I also use them (modern shards!) when potting plants for aeration
and easy watering.  When we were kids, we used pieces that were not sharp-edged
to build camps for our toy soldiers and animals, or to make little fences for
flowers.

There are a few concrete and brick/masonry fences in Chicago that incorporate
beach glass, pottery shards, and bottlecaps in their walls.  They are fun and
interesting to look at.

of course, gluing the pieces back together is another use for ostraka!

Wishing all a gorgeous June weekend,
Demetria

--- In Apicius@yahoogroups.com, "Lucia Clark" <luciaclark@...> wrote:
>
> Ostraca notwithstanding
>
>
>
>   _____
>
> From: Apicius@yahoogroups.com [mailto:Apicius@yahoogroups.com] On Behalf Of
> jdm314@...
> Sent: Saturday, June 18, 2011 11:43 AM
> To: Apicius@yahoogroups.com
> Subject: Re: [Apicius] Re: Wine & Pottery Questions
>
>
>
>
>
>
>
> > I also have quite a number of Julia's pieces; I've never broken any of
> them and (frankly) I wouldn't be put off by this
> > comment. Pottery is by nature breakable and now and then a piece will--and
> did--break. This is part of the game.
> > Reasonable care will avoid the problem in my experience.
> >
> > If a piece DOES break...it is worth remembering (for those who do this
> stuff in a reenactment sense) ...
>
> Also, don't forget, that if your pottery breaks, you should save all the
> pieces and use them to jot notes on ;)
>
> > SVVM QVIQVE...__,_
> Ahem, SVVM CVIQVE. The c vs. q there is actually important. I could explain
> in more detail, but it's not that relevant to the group ;)
>
> JDM_,___
>
> [Non-text portions of this message have been removed]
>
>
>
>
>
> [Non-text portions of this message have been removed]
>

I also put a few shards in the bottom of my flower-and herbs- pots. About
gluing, there is a great novel by Luigi Pirandello, La Giara (the clay urn)
about a greedy landowner that insists that his great, broken urn (used to
hold olives) be mended with glue AND lead ties. The artisan in charge of it
has to do the mending from the inside, and of course gets stuck. The
landowner refuses permission to break the urn. Great story.



   _____

From: Apicius@yahoogroups.com [mailto:Apicius@yahoogroups.com] On Behalf Of
Phoenix
Sent: Saturday, June 18, 2011 1:47 PM
To: Apicius@yahoogroups.com
Subject: [Apicius] Re: Wine & Pottery Questions







Ostraka are good in the garden to help aerate clay heavy soil.
I also use them (modern shards!) when potting plants for aeration
and easy watering. When we were kids, we used pieces that were not
sharp-edged to build camps for our toy soldiers and animals, or to make
little fences for flowers.

There are a few concrete and brick/masonry fences in Chicago that
incorporate beach glass, pottery shards, and bottlecaps in their walls. They
are fun and interesting to look at.

of course, gluing the pieces back together is another use for ostraka!

Wishing all a gorgeous June weekend,
Demetria

--- In Apicius@yahoogroups.com <mailto:Apicius%40yahoogroups.com> , "Lucia
Clark" <luciaclark@...> wrote:
>
> Ostraca notwithstanding
>
>
>
> _____
>
> From: Apicius@yahoogroups.com <mailto:Apicius%40yahoogroups.com>
[mailto:Apicius@yahoogroups.com <mailto:Apicius%40yahoogroups.com> ] On
Behalf Of
> jdm314@...
> Sent: Saturday, June 18, 2011 11:43 AM
> To: Apicius@yahoogroups.com <mailto:Apicius%40yahoogroups.com>
> Subject: Re: [Apicius] Re: Wine & Pottery Questions
>
>
>
>
>
>
>
> > I also have quite a number of Julia's pieces; I've never broken any of
> them and (frankly) I wouldn't be put off by this
> > comment. Pottery is by nature breakable and now and then a piece
will--and
> did--break. This is part of the game.
> > Reasonable care will avoid the problem in my experience.
> >
> > If a piece DOES break...it is worth remembering (for those who do this
> stuff in a reenactment sense) ...
>
> Also, don't forget, that if your pottery breaks, you should save all the
> pieces and use them to jot notes on ;)
>
> > SVVM QVIQVE...__,_
> Ahem, SVVM CVIQVE. The c vs. q there is actually important. I could
explain
> in more detail, but it's not that relevant to the group ;)
>
> JDM_,___
>
> [Non-text portions of this message have been removed]
>
>
>
>
>
> [Non-text portions of this message have been removed]
>





[Non-text portions of this message have been removed]