Continuing our culinary journey through the pages of Apicius’s ancient Roman cookbook, I find myself drawn deeper into the rich tapestry of flavours and traditions of this remarkable era. These recipes are not just a taste of history; they’re a connection to a time when food was both sustenance and celebration. Today, we explore “Ofellae Aprugneae,” a dish that embraces the hearty essence of wild boar and the elegance of Roman culinary expertise. Join me as we venture into the world of Apicius once more, adapting this for a modern kitchen. Ingredients: Instructions: With our modern twist on “Ofellae Aprugneae,” we pay homage to the Roman love for wild boar…
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A Taste of Ancient Rome: Oxyporum, the Multipurpose Condiment
Oxyporum (also spelled oxyphorum) was a type of wine that was flavoured with vinegar and pepper. It was a popular condiment in the Roman Empire and was often used in cooking. It is mentioned in a number of Roman cookbooks, including De re coquinaria by Apicius. Oxyporum was made by mixing vinegar, pepper, and wine. The proportions of the ingredients varied depending on the recipe, but it was typically made with equal parts vinegar and wine. The pepper was added to taste. There are a number of different theories about how oxyporum was made. One theory is that it was made by simply mixing vinegar, pepper, and wine together. Another…
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Apicius: The Roman Gastronome Who Changed the World
Apicus was a Roman gastronome and cookbook author who lived in the 1st century AD. He is considered to be one of the most important figures in the history of Western cuisine. His cookbook, De re coquinaria (On the Subject of Cooking), is the oldest surviving cookbook from the Roman era. De re coquinaria is a collection of over 500 recipes, covering a wide range of dishes, from simple snacks to elaborate banquets. Apicus’s recipes are known for their sophistication and their use of expensive ingredients, such as snails, truffles, and peacock tongues. However, he also includes recipes for more everyday dishes, such as chicken stew and lentil soup. Apicus’s…
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Apicius Recipes For The Modern Kitchen 2: Spiced Meat Patties (Isicia omentata)
As we journey deeper into the gastronomic world of ancient Rome through the recipes of Apicius, I find myself continually enchanted by the creativity and flavours of this bygone era. Each dish is like a whisper from history, offering a glimpse into the culinary traditions of a civilization that left an indelible mark on the world. Today, we venture into the heart of Roman cuisine to prepare Isicia omentata, a delectable dish that combines ground meat, aromatic spices, and the essence of ancient Roman dining. Join me as we recreate this timeless recipe that has transcended centuries. I have adapted this as simplly as possible for today’s kitchen. Recipe: Isicia…
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Apicius Recipes For The Modern Kitchen 1: Roman Roast Pork with Honey and Garum Sauce
Imagine being transported back in time to ancient Rome, where lavish feasts and culinary delights were as integral to daily life as politics and philosophy. At the heart of this gastronomic journey stands Apicius, a legendary gourmet and author of one of the world’s oldest cookbooks, “Apicius.” This collection of Roman recipes, dating back to the 4th or 5th century, offers a tantalizing glimpse into the culinary world of antiquity. Meet Apicius: Apicius, whose full name is believed to be Marcus Gavius Apicius, was a renowned Roman epicure. He lived during the reign of the emperors Augustus and Tiberius, a time when culinary innovation and indulgence were highly celebrated. Apicius’s…
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Cabbage: The Humble Jewel of Ancient Rome
In the bustling markets of ancient Rome, amidst the grandeur of marble statues and the aroma of exotic spices, a humble vegetable reigned supreme: cabbage. Far from being a mere filler, it was a prized gem in the culinary tapestry of the Empire. Its versatility transcended class. Wealthy patricians might savor it tossed with garum, a pungent fermented fish sauce, while plebeians would enjoy a hearty stew simmered with cabbage and legumes. Beyond its delicious simplicity, cabbage held a revered status. Believed to possess potent medicinal properties by Roman physicians like Cato the Elder, it was lauded for aiding digestion and even warding off illness. But the true marvel of…
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Exploring the Culinary Delight of Ancient Roman Bread
Bread has been a staple food throughout human history, and the ancient Romans were no exception. The Romans had a deep appreciation for bread and developed various techniques to create a wide array of mouth-watering breads. In this article, we will delve into the fascinating world of ancient Roman bread, exploring its significance, baking methods, and the ingredients used. So, grab a seat at the virtual table and prepare to savour the flavours of antiquity! The Importance of Bread in Ancient Rome: Bread held immense importance in the daily lives of Romans, serving as a primary source of sustenance. It was considered a fundamental element of the Roman diet, consumed…
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Garum – The Saucy Choice in the Roman Empire
Welcome to the salty, fishy world of Garum, the not-so-secret sauce that added a punch to ancient Roman cuisine. Her we dive deep into the fascinating history and peculiarities of Garum. From its pungent aroma to its esteemed status among the Romans, prepare to embark on a culinary adventure that will leave you both amused and curious! The Birth of Garum: Legend has it that Garum was accidentally discovered by a forgetful fisherman who left his fermented fish out in the sun for far too long. Little did he know that his fishy mishap would give birth to a condiment that would conquer Roman taste buds for centuries to come.…
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Roman Honey Cakes or Libum
During my research for my novel Even Gods Are Blind, I looked at the typical foods eaten during the early part of the Roman Empire. In this post I would like to focus on honey cakes or libum and in the interest of authentic research, I of course, have made them and provided a recipe below. Online, you can find an original recipe by Cato the Elder, in his works on Agriculture. But what is Libum, I hear you cry! Libum was a small cake used as an offering to the Lares, the household gods and I have seen sources that indicate it was offered to others including my favourite,…
