Everyday Epicurean

I have an interest in the Ancient world, and in particular Rome. As such, I’m reading Titus Livius’ History of Rome, and have read other texts along those lines.

What has this to do with food? Well I’ve stumbled across various recipes from Appicius (1st Century AD).

This book “Around the Roman Table”:http://www.press.uchicago.edu/cgi-bin/hfs.cgi/00/155606.ctl looks quite interesting.

An excerpt of some of the recipes can be found “here”:http://www.press.uchicago.edu/Misc/Chicago/233472.html

So far my only foray into Roman cooking has been an attempt to redact the OVA SFONGIA EX LACTE (Pancakes with Milk) as shown “here”:http://www.bbc.co.uk/radio4/history/romanway_recipes.shtml

This was an odd recipe and I suspect I really needed something like a crepe pan over an open flame (not the frypan on electric stovetop that I attempted it on).

That’s it for now, I’m off to make bread. Oh, if anyone knows what uses the Romans made of Corn, please leave a comment below.