Recent Posts

The Old School Kitchen - With Farrell Monaco
Ancient Recipes, Classes and Retreats, Edible Archaeology, The Old-School Kitchen, Uncategorized

The Old School Kitchen: Online Summer Camp (2020)

 

Are you ready for the summer? Are you ready for the good times? Chin up, good readers! Just because COVID-19 has limited our travel and stolen our summer holidays out from under us doesn’t mean that we can’t embark on some culinary adventures together and learn about Classical Mediterranean food archaeology in the process! Dry those tears, pistores, because Summer Camp is in session at The Old School Kitchen and YOU are invited!

Defrutum - Roman Grape Reduction Sauce
Ancient Recipes, Artículos en Español, Edible Archaeology, Italy, Vegan, Vegetarian

La Tríada Mediterránea – Uvas, Granos y Aceitunas: Muerte por Defrutum

 

Saca tus ollas forradas de plomo ¡porque hoy vamos a vivir peligrosamente como los romanos!….. ¡Está bien, sólo bromeaba! Explora el versátil condimento romano ‘asesino’ conocido como Defrutum hecho de uvas prensadas y especias. La historia es mortal… y delicioso!

Bread in Ancient Rome: An online presentation and bread-making workshop conducted by Farrell Monaco
Ancient Recipes, Classes and Retreats, Edible Archaeology, The Old-School Kitchen

Bread in Ancient Rome: An online presentation and bread-making workshop conducted by Farrell Monaco

 

Join award-winning experimental archaeologist, Farrell Monaco, for a FREE 1 1/2 hour presentation and workshop on bread and bread-making in ancient Rome. Farrell will discuss the archaeology of bread in ancient Rome, sources of evidence, methods of manufacture, form, function and symbolism. Following the introductory presentation, participants will work with Farrell to make their own Panis Quadratus loaves based on her recent research conducted at Pompeii, Italy.