As featured in this month’s issue of National Geographic! Join award-winning culinary archaeologist, Farrell Monaco, for a two-part sensory journey into the world of Roman leavened breads and bread starters. Let’s cook it old school!
Bread
The Old School Kitchen: For Leaven’s Sake – June 26/July 4
As featured in this month’s issue of National Geographic! Join award-winning culinary archaeologist, Farrell Monaco, for a two-part sensory journey into the world of Roman leavened breads and bread starters. Let’s cook it old school!
Re-creating 2,000-year-old bread found in Pompeii, post-Vesuvius
In A.D. 79 the eruption of Mount Vesuvius buried the Roman cities of Pompeii and Herculaneum in ash and pumice, and carbonized many of their organic contents—including the bread in Pompeii’s bakeries. Farrell Monaco, a culinary archaeologist, researched one popular bread’s history and has re-created the recipe.
Pane degli Dei: Una Ricetta per Tortine Pharmakos all’Orzo con Formaggio e Fichi
Una pestilenza sta prendendo la nostra terra. Gli dei sono incazzati. È tempo di prendere in mano questa situazione con un antico sacrificio greco. Vattene, pestilenza, vattene!
Baking with the Romans: A Recipe for Pliny the Elder’s Chickling Vetch Sourdough Bread Starter
Yup. You read that right. It’s a recipe for an ancient Roman sourdough bread starter made from legumes!
Bread for the Gods: An Ancient Greek Recipe for Pharmakos Barley Cakes with Cheese and Figs
A pestilence is sweeping our land. The gods are pissed. It’s time to take this situation into our own hands with an ancient Greek sacrifice. Be gone, pestilence, be gone!
The Riddles of Bread: The Most Compelling Hypotheses. (In Russian for RENTV)
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Horneando con los griegos: La hija de Deméter
Explora una de las muchas formas y simbologías relacionadas con el pan griego antiguo con ‘La hija de Deméter’: una receta para una barra de pan de 2.000 años de antigüedad que se asemeja a un trirreme griego. ¡Velocidad de ataqueeeee!
Infornando coi Greci: La Figlia di Demetra
Esplora una delle molte forme e simbologie che coinvolgono il pane greco antico con “La Figlia di Demetra”: una ricetta per una pagnotta di 2000 anni fa che è stata modellata per assomigliare a un trireme greco. Velocità di speronamento!
Baking with the Greeks: Demeter’s Daughter
Explore one of the many forms and symbologies involving ancient Greek bread with ‘Demeter’s Daughter’: a recipe for a 2,000-year-old loaf of bread that was shaped to resemble a Greek trireme. Ramming speed!
The Panis Quadratus – The Key Ingredients: Pompeii Bread with Poppy Seed, Fennel and Parsley
Relinquish the ‘relish’, the wine, and the olive oil with this flavour-packed, aromatic 2,000-year-old Roman recipe for a naturally-leavened whole-grain panis quadratus loaf that incorporates poppy seeds, fennel and parsley.
Bread for the Gods: An Ancient Recipe for Taralli Pugliesi
Hey good looking! Whatcha got cooking? How’s about cooking up ancient bread with me?… There has been a particular theme that has consistently presented itself during my research this summer, and it’s called ‘continuity’. In archaeology, continuity is a term used to connote the unbroken or consistent existence, operation, or […]
2021 Winner of Vaughan Prize for Community Engagement with Outreach (University of Leicester)
2019 Winner of the John Wacher Dissertation Prize in Roman Studies (University of Leicester)
