Straight to the recipe Great with stewed cucumber Every year around the first day of May there is a Romeinenweek or ‘Week of the Romans’ in the Netherlands, when Roman heritage is put in the spotlight with festivals, events and activities. This year I was there on April 29 at a recently discovered Roman army marching…
Roman recipes on Coquinaria
Roman recipes have survived in several contemporary texts. Most widely known is De re coquinaria or Apicius, a collection of recipes dating from the first to fourth century. Other sources are for example De agricultura by Cato ('On agriculture', ca 200 BC) and De observatione ciborum by Anthimus ('Remarks on Food', 6th century).
The art of Roman cookery may also have been enjoyed in North-West Europe, if one takes into account archaeological finds of, for example, amphorae for garum or preserved quail.
Roman health food
A nourishing recipe from the first century AD Straight to the recipe Hadrian’s Wall is the iconic heritage monument of Roman presence in Britain. It still determines the border between England and Scotland. The remains of Romanpresence in the Netherlands are less obvious, but the Dutch are becoming more and more aware of this part of their…
Lucanian sausages
Straight to the recipe An ancient Roman delicacy In June 2012 I gave a talk about Roman Food at the Roman Festival in Nijmegen, the Netherlands. This inspired me to try my hand at preparing Lucanicae, one of the recipes for sausages in the Roman cookery book De re coquinaria. I have written more on this book in my notes on…
Sacred beans
Straight to the recipe A Roman recipe with broad beans Prior to the transatlantic migration of the American Phaseolus-family (amongst them kidney beans and French beans), the only beans known to the ancient world were broad beans (BE) or fava beans (AE). Of course there were other legumes, like peas, chick peas and lentils, but these…
Roman apricots
A summer starter Straight to the recipe The classical Roman kitchen consisted of much more than spectacular and pretentious dishes with exotic ingredients. On the contrary, a true Roman appreciated simple food with vegetables and fruit, like the recipe of this page, Roman apricots. This dish was not a dessert, but was served during the first course of the meal, the gustatio….
Roman patina with herbs
Straight to the recipe In the introduction to the recipe for Roman patina with asparagus and quail I wrote about this dish. On this page is another recipe for patina with asparagus, without meat but with green herbs. I also used green asparagus this time. The cilantro and lovage leaves add a very distinct flavour to this…
Roman fish sauce
Garum or liquamen Garum is one of the basic ingredients in the cuisine of Roman antiquity. It is a fish sauce that was used to salt dishes. One can’t simply use kitchen salt in recipes, because instead of extracting moisture (which is what salt does), garum adds moisture to a dish. When preparing an authentic Roman dish, this sauce is…
Mussels in antiquity
Straight to the recipe As the Romans liked to eat them The months around Thanksgiving and Christmas are filled with good wining and dining. Give yourself a break from stuffed turkeys and roasted gammon, and have some humble shellfish. The mussel has been eaten ever since the stone age. The historical recipe on this page…
Roman sourdough bread
The Romans knew several kinds of bread. Mostly these breads were made with sourdough. The meal that was used was wheat, spelt, barley or rice. Even ground pulses were used. In the second century before Christ bread started to displace pulses as basic food. Bread was eaten every day, at every meal. This explains the…