ROMAN COOKING
ROMAN (AND LATER) COOKING
Basic vocabulary:
coquō, coquere, coxī, coctum cook
ferveō, fervēre, ferbuī boil (intransitive)
fervefaciō, fervefacere, fervefēcī, fervefactum boil (transitive)
ēlixō, ēlixāre, ēlixus boil thoroughly (transitive)
asso, assāre, assāvī, assum roast
torreō, torrēre, torruī, tostum roast, scorch
assus, -a, -um roast
ēlixus, -a, -um boiled
tostus, -a, -um toasted
pānis, pānis m food carō, carnis f meat
orӯza, orӯzae f rice (carō) gallīnācea chicken
collӯra, collӯrae f noodles porcīna pork
bacillus, bacillī m chopstick bubula beef
patāta, -ae f potato angīna lamb
garum, -ī n fermented fish sauce
The most important ancient source for Roman cooking is the collection of recipes compiled by Marcus Gavius Apicius (c. 400 A.D.?). A recent reference book is Andrew Dalby’s Food in the Ancient World from A to Z, which can be previewed on Google books at:
Helpful web sites include:
A collection of recipes (with suggestions of modern substitutes for some of the Roman ingredients):
A partial translation of Apicius at
Instructions from a Latin teacher for a class project to design a menu for a Roman senator: Classroom Project Instructions
There is a slightly fuller description of each of these three sites at
Recipes and illustrations are also available at:
The resurrection of authentic garum in modern Spain is described at
Note, though, that despite the researchers’s isistence that the product was healthy, it may have been responsible for spreading tapeworm infection across the Roman Empire:
Words and phrases for talking about food and cooking can also be found at particularly in the section Dē Rē Culīnāriā This includes a link to American Latin teacher Justin Slanga’s video talk on his own love of cooking.
Brian Bishop’s 2015 message to Classics Library:
I have been several years to the ’Septimana Latina’ in Amoeneburg bei Marburg, whose German emblem is ’Lateinisch sprechen — Roemisch kochen’, and where one afternoon, with the help of the participants (speaking Latin), an excellent Roman meal is cooked and prepared (usually from Apicius) for a dinner usually attended by the local mayor or dignitary. If, for any reason you cannot get there the first week of August this year, I suggest that you drop them a line. Here are their details from my table of such gatherings: 1-8.8.2015 Amoeneburgi [Amöneburg] prope Marburgum Germania Septimana Latina Europaea: () Thomas Gölzhäuser, Chattenhöhe 5, D-35630, Ehringshausen, Germania; tel: (0049)6449-921919 robert@ ; septlat@maierphil.de info@ Otherwise, on my shelf I find I have: ’Roman cook book’, Frank Graham, ISBN 0 946928 23 1; ’Food & cooking in Roman Britain’, Marian Woodman, Corinium Museum publications; ’Food & cooking in Roman Britain’, Jane Renfrew, English Heritage, ISBN 1 85074 534 X; ’The classical cookbook’, Andrew Dalby & Sally Grainger, The British Museum Press; and I hope you can find something from all those references.
John Whelpton’s response to a student’s request on Grex Latine Loquentium for help with a school project on Eoman cuisine (27/1/18)
Iohannes Alexandro Eduardo omnibusque legentibus s.p.d.
Incolae Sinae meridionalis dicuntur omnia quattuor cruribus praeter mensam, omnia natantia praeter navem submersibilem, omnia volantia praeter aeroplanum edere soliti esse. In documentis igitur Circuli Latini Honcongensis multa de cibo coquendo scripta sunt.
De re coquinaria Romana agitur in libro ab Andrew Dalby scripto, cui titulus Food in the Ancient World from A to Z. Complures paginae apud
legi possunt.
Inter alia subsidia quae in Interrete praebentur sunt:
Congeries praeceptorum (Anglice: `collections of recipes') apud et
Versio Anglica capitulorum quorumdam e libro Apicii illius:
Consilia a magistro quodam Latinitatis discupulis data ad inceptum de re coquinaria Romana exsequendum
De garo Romano in Hispania hodierna resurrecto
De natura periculosa gari
Apud , praesertim in parte cui titulus Dē Rē Culīnāriā, de arte hodierna coquendi agitur.
Optime valete
a.d. VI Kalendas Februarias Novendraconibus scribebam
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