Roman Gardener’s Bounty

We know by now that vegetables made up a huge part of the ancient diet. Across civilizations, the majority of people got most of their calories from grain and veggies alone, and even those few wealthier foils who could afford meat supplemented extensively with plant food.

Food historians know all about the ingredients the ancients ate, but as for exactly how they were prepared, we’re often left in the dark. With the Roman Apicius’s book “On Cookery”, we finally have some recipes that give a little insight. Out of them, I’ve prepared BEETS TWO WAYS, LEEKS AND BEANS, ROAST CABBAGE WITH PORK BELLY, and a GREENS AND FIELD HERBS SALAD.

 

To a modern cook, these recipes might seem basic. But I would argue they only appear that way. These preparations are simple, yet elegant ways to maximize and feature the flavors of individual plants and ingredients. Old world vegetables and spices, prepared at their finest.

So let’s dive right in. Continue reading “Roman Gardener’s Bounty”

HOF Episode 11: Bread and Circuses, but Mostly Bread (Rome)

Rome. Probably what most people think of when they think “Ancient World”. In this episode, however, we discover that in terms of the culinary, the Roman Republic and then Empire was most distinguishable as a lens into the diets and cooking of the wider ancient World before it.

Come listen to find out more.

Music for this episode performed by Michael Levy of Ancient Lyre. His albums An Ancient Lyre, The Ancient Greek Tortoise Shell Lyre, and The Ancient Egyptian Harp are available from all major digital music stores and streaming sites.

AVAILABLE ON ITUNES and GOOGLE PLAY.
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