{"id":127,"date":"2023-11-25T19:15:44","date_gmt":"2023-11-25T19:15:44","guid":{"rendered":"https:\/\/heinrichvonholstein.com\/?p=127"},"modified":"2023-11-25T19:15:44","modified_gmt":"2023-11-25T19:15:44","slug":"roman-cuisine-class-handout","status":"publish","type":"post","link":"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/25\/roman-cuisine-class-handout\/","title":{"rendered":"Roman Cuisine Class Handout"},"content":{"rendered":"<h2 style=\"text-align: center;\"><span style=\"font-weight: 400;\">Cave Garum:\u00a0 <br \/><\/span><span style=\"font-weight: 400;\">An Introduction to Roman Cuisine<\/span><\/h2>\n<p><span style=\"font-weight: 400;\">By Lord Heinrich von Holstein<\/span><\/p>\n<h3 style=\"text-align: center;\"><span style=\"font-weight: 400;\">CLASS HANDOUT<\/span><\/h3>\n<h2><span style=\"font-weight: 400;\">Period Sources<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Naturalis Historia (~77 AD) &#8211; Gaius Plinius Secundus &#8220;Pliny the Elder&#8221; (~23-79 AD)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Martial&#8217;s Epigrams &#8211; Marcus Valerius Martialis &#8220;Martial&#8221; (~38-~102 AD)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The Satyricon (1st century AD) &#8211; Gaius Petronius Arbiter (27-66 AD)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Di Agri Cultura (2nd century BCE) &#8211; Marcus Porcius Cato &#8220;Cato the Elder&#8221; (234-149 BCE)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">De Re Coquinaria (1st century AD) &#8211; Unknown Author<\/span><\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Modern Sources<\/span><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cooking and Dining in Imperial Rome<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><a href=\"https:\/\/www.gutenberg.org\/files\/29728\/29728-h\/29728-h.htm\"><span style=\"font-weight: 400;\">https:\/\/www.gutenberg.org\/files\/29728\/29728-h\/29728-h.htm<\/span><\/a><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Roman Farm Management, The Treatises Of Cato And Varro<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><a href=\"https:\/\/www.gutenberg.org\/files\/12140\/12140-8.txt\"><span style=\"font-weight: 400;\">https:\/\/www.gutenberg.org\/files\/12140\/12140-8.txt<\/span><\/a><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Historical Italian Cooking<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><span style=\"font-weight: 400;\">Ancient Roman Cooking, by Marco Gavio de Rubeis, 2020<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><a href=\"https:\/\/historicalitaliancooking.home.blog\/english\/recipes\/\"><span style=\"font-weight: 400;\">https:\/\/historicalitaliancooking.home.blog\/english\/recipes\/<\/span><\/a><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><a href=\"https:\/\/www.youtube.com\/channel\/UCsDUyQI88LLvpu9RCevwQEA\"><span style=\"font-weight: 400;\">https:\/\/www.youtube.com\/channel\/UCsDUyQI88LLvpu9RCevwQEA<\/span><\/a><\/li>\n<\/ul>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00a0Tasting History with Max Miller<\/span>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"2\"><a href=\"https:\/\/www.youtube.com\/channel\/UCsaGKqPZnGp_7N80hcHySGQ\"><span style=\"font-weight: 400;\">https:\/\/www.youtube.com\/channel\/UCsaGKqPZnGp_7N80hcHySGQ<\/span><\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h2><span style=\"font-weight: 400;\">Recipe Redactions<\/span><\/h2>\n<h3><span style=\"font-weight: 400;\">Example Gustatio<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-74\" src=\"http:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/05\/roman_appetizers.jpg\" alt=\"\" width=\"1205\" height=\"904\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olives<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cheese (just about any Italian cheese)<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hard boiled eggs<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Romaine hearts, quartered<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">White wine vinegar<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wine<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garum<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cumin<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Asafetida<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Arrange the olives, cheese, boiled eggs cut in half, and romaine hearts on a serving platter.\u00a0 Dust the olives with cumin.\u00a0 Dress the lettuce with a mixture of 2 parts vinegar to 1 parts garum.\u00a0 Dress the eggs two ways: first, with 1 part olive oil, 1 part wine, 1 part garum.\u00a0 The second, with a little garum and then sprinkle with black pepper and asafetida.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Parthian Chicken<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-129\" src=\"http:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/11\/parthian-chicken.jpg\" alt=\"\" width=\"1231\" height=\"923\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chicken<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wine<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garum<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Caraway<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lovage<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Asafetida<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Mix the asafetida with a bit of warm water.\u00a0 Grind the remaining spices in a mortar.\u00a0 Prepare the chicken in a container for braising, either quartered or spatchcocked.\u00a0 Add wine, olive oil, and garum about halfway up the chicken.\u00a0 Pour over the asafetida and its water.\u00a0 Season with the ground spices.\u00a0 Cook in the oven at 350 degrees until done.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Minutal Terentinum<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-130\" src=\"http:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/11\/roman-meatballs.jpg\" alt=\"\" width=\"1231\" height=\"923\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ground pork<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Chopped leeks<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lasagna sheets or farfalle pasta<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wine<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Garum<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Raisin wine, or some defrutum<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Black pepper<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Lovage<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Oregano<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A little flour<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Make small meatballs with the pork, olive oil, garum, and some black pepper.\u00a0 Boil water with the leeks and olive oil.\u00a0 Add the meatballs and cook for 10-15 minutes.\u00a0 Make a sauce with the wine, raisin wine, olive oil, and garum.\u00a0 Grind the spices in a mortar.\u00a0 Add the sauce and spices to the pot.\u00a0 When it returns to a boil, break the lasagna into pieces and add to the pot.\u00a0 Boil until the pasta has absorbed as much liquid as it can (this should not be &#8220;al dente&#8221; as generally modern pasta is prepared).\u00a0 Add flour as necessary to thicken remaining broth.\u00a0 Serve with a little more black pepper sprinkled on top.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">Savillum<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-131\" src=\"http:\/\/heinrichvonholstein.com\/wp-content\/uploads\/2023\/11\/savillum.jpg\" alt=\"\" width=\"800\" height=\"600\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 lb fresh goat cheese<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u2153 cup flour<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00bc cup honey<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 egg<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Poppy seeds<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fresh bay leaves (OPTIONAL)<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Mix the cheese, flour, honey, and egg and knead into a dough.\u00a0 Coat your baking sheet with olive oil, or optionally a layer of fresh bay leaves and olive oil on top.\u00a0 Form the dough into a cake, about an inch thick.\u00a0 Bake in the oven at 350 for about 20 minutes.\u00a0 Remove from the oven and drizzle honey on top.\u00a0 Then sprinkle the poppy seeds on to the cake.\u00a0 Return to the oven for about 5 more minutes.\u00a0 Remove it and let it cool a bit before serving.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cave Garum:\u00a0 An Introduction to Roman Cuisine By Lord Heinrich von Holstein CLASS HANDOUT Period Sources Naturalis Historia (~77 AD) &#8211; Gaius Plinius Secundus &#8220;Pliny the Elder&#8221; (~23-79 AD) Martial&#8217;s Epigrams &#8211; Marcus Valerius Martialis &#8220;Martial&#8221; (~38-~102 AD) The Satyricon (1st century AD) &#8211; Gaius Petronius Arbiter (27-66 AD) Di Agri Cultura (2nd century BCE)&hellip; <a class=\"more-link\" href=\"https:\/\/heinrichvonholstein.com\/index.php\/2023\/11\/25\/roman-cuisine-class-handout\/\">Continue reading <span class=\"screen-reader-text\">Roman Cuisine Class Handout<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-127","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/comments?post=127"}],"version-history":[{"count":2,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/127\/revisions"}],"predecessor-version":[{"id":132,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/posts\/127\/revisions\/132"}],"wp:attachment":[{"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/media?parent=127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/categories?post=127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heinrichvonholstein.com\/index.php\/wp-json\/wp\/v2\/tags?post=127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}