Ancient Roman Recipes and Edible Archaeology Online
Friends, Romans, Countrymen: Lend me your ears… and your culinary curiosity… because this week’s ancient recipe is a very unique one. It’s Cato the Elder’s recipe for ‘Libum‘ from “De Agri Cultura” and it is, quite literally, like nothing I have ever tasted before and it is delightful! It’s almost […]
This summer I had the privilege of working on the Pompeii Food & Drink Project (PFaDP) for its final field season. For those who are not familiar with the project, Dr. Betty-Jo Mayeske and a team of archaeologists and historians have been painstakingly working at Pompeii (Pompei, Italy) for 17 […]
Last summer was one of the greatest summers that I’ve ever spent in Rome. I had the pleasure of working at an archaeological site, Monte Testaccio, in Testaccio, excavating and cataloguing thousands of amphorae potsherds with ArchaeoSpain and CEIPAC (University of Barcelona). More importantly, however, I had the pleasure of working […]
Sounds kind of threatening, doesn’t it? Cement shoes… Calabrian Ricotta Balls…. Fuggetaboutit? I think not! These little tesori will be the best ammo you’ll have in your arsenal the next time you have to cook for the family! It took me a while to release this recipe because I wanted to keep […]
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor and it was eating and cooking in Ravello, Italy, that taught me this. The Amalfi Coast isn’t just home to beaches, sun […]
Cheese. By God if there is a food product that I cannot get enough of, it is cheese. I was asked a very interesting question once: If I was forced to give up one of these two foods: chocolate; or cheese… which would it be? There was no question in my mind. I’d happily […]
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor and it was eating and cooking in Ravello, Italy that taught me this. The Amalfi Coast isn’t just home to beaches, sun […]
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor and it was eating and cooking in Ravello, Italy that taught me this. The Amalfi Coast isn’t just home to beaches, sun […]
When I think of potatoes I think of comfort food: warm, soft heaps of boiled and buttered mash meant to stick to the ribs and keep us warm through the winter. The potato has long been looked at as a dull but comforting side-dish with little flavour that is best […]
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor and it was eating and cooking in Ravello, Italy that taught me this. The Amalfi Coast isn’t just home to beaches, sun […]
About the author: Farrell Monaco is a lover of archaeology, travel, cooking, dogs, books, bread and baths… and not necessarily in that order.
Farrell is a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee.