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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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Roman chestnuts

Straight to the recipe High in carbohydrates, low-fat, gluten free Edible chestnuts were probably introduced in the Netherlands by the Romans. Dutch summers do not always yield ripe chestnuts, but usually enough chestnuts can be gathered under a tame chestnut tree for a nice meal. The picture on the right shows two ancient tame chestnut trees in the…

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Filed Under: Roman, Italy, Side dish, With fish (pescetarian) Tagged With: wijnruit, chestnut, kastanje, honey, rue Gepubliceerd op 29 February 2016Laatste wijziging 21 October 2020

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 other…

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Filed Under: Roman, Italy, Snack, With meat Tagged With: pork, garum, rue Gepubliceerd op 28 June 2012Laatste wijziging 2 February 2020

Mulahwaja

Straight to the recipe A recipe from 1001 nights There are few Europeans who can read and understand Arabic, let alone medieval Arabic, and I am not one of them. That is why the translation in English of the tenth century Kitāb al-Ţabīkh of al-Warrāq from Nawal Nasrallah is so valuable (also literally, the book is quite…

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Filed Under: Middle Ages, Arabian, Main dish, Side dish, With meat Tagged With: koriander, coriander, rue, lamb meat, lamsvlees Gepubliceerd op 15 April 2009Laatste wijziging 9 December 2019

Arabian meatballs

Straight to the recipe Tasty tidbits The recipe on this page was prepared, together with Arabian pasties, clareit and medieval wafers, for the opening of an exhibition in the Utrecht University Museum on the medieval text Sidrac. The focus was on the Middle Dutch translation, Sidrac. There is also a late-medieval translation of this text, Sidrak…

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Filed Under: Middle Ages, Arabian, Snack, Side dish, With meat Tagged With: almond, amandel, korianderblad, wijnruit, rue, lamb meat, lamsvlees Gepubliceerd op 27 August 2005Laatste wijziging 9 December 2019

Beef Stock

Back to the list with recipes for stock and soup You’ll never get a good beef stock without meat and bones. In some supermarkets in the Netherlands you can buy soup packages to make your own stock, but what they provide is a miserable quantity, barely enough for one cup of soup. That’s why so many recipes…

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Filed Under: Traditional, Soup Tagged With: beef, rue, leek Gepubliceerd op 7 January 2006Laatste wijziging 27 November 2019

Roman broccoli

A recipe for broccoli from De re coquinaria, a Roman cookbook with recipes from the 1st to 4th centuries. If a vegetable like broccoli already existed, it was probably something that looked like Brassica rapa var. Cymosa, also known as Cima di rapa or rapini (broccoli raab): thin stalks with leaves and small flowerbuds. Where I live (the Netherlands), Cima di…

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Filed Under: Roman, Italy, Side dish, Meat nor fish (vegetarian) Tagged With: wijnruit, komijn, lavas, salade, lovage, salad, rue, cumin, broccoli Gepubliceerd op 19 February 2009Laatste wijziging 23 November 2019

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