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!
Un’antica ricetta romana per un pasto fatto in casa di un contadino come ben descritto in una poesia dell’Appendice Vergiliana.
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!
Taste the Mediterranean Triad with this 2,500-year-old ancient Graeco-Roman recipe for a kneaded rissole of spelt-dough and boiled beans, fried crackly and gold in boiling oil and served with a homemade red wine oenogarum.
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.
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!
Il Savillum incontra la Kalitsounia in questa antica ricetta di 2,500 anni fa per una sontuosa torta al formaggio di capra e al miele degna di un banchetto… o di uno spuntino di mezzanotte dopo una turbolenta partita a kottabos!
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.
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!
Prepariamo il Caseus Fumosus Velabrensis (Caciotta Affumicata del Velabro) come era fatto un tempo al Velabrum: il vivace distretto del mercato del cibo nell’antica Roma.
No flour? No problem! Ancient Roman globi evolve into Italian zeppolle in Bartolomeo Scappi’s Renaissance-era recipe for a mouth-watering fritter made of chestnuts, chickpeas, and a kiss of cinnamon and sugar.
Join archaeologist Farrell Monaco as she discusses depression-era food smarts and how to make the most of what you have in your pantries to make clever recipes such as the bread recipe in this post. Let’s cook it old school!
About the author:
Farrell Monaco is an award-winning Classical archaeologist and food-writer whose research centers on food, food preparation, and bread in the Roman Mediterranean. She writes regularly on the role of food and food preparation in Roman daily life on her site, Tavola Mediterranea, and publishes in both English and Italian. Farrell has also written exclusively for Atlas Obscura and BBC Travel. Her work has been featured prominently by National Geographic, Popular Science, The Atlantic, the BBC, The Guardian, The Economist, Esquire Magazine, SAPIENS Magazine, Verve Magazine, Saveur Magazine and Milk Street. In November of 2020, Farrell co-produced, wrote and presented a video on the history of the date palm fruit with The Getty Museum (Los Angeles, USA).
