2019 was such a fast-moving and action-packed year filled with archaeology, baking, master classes, travel, museums, media coverage, and awards! 2020 promises to be a wonderful year with many surprises in store… but before we press on to the new year ahead, let’s have a quick look back at some of the memorable highlights from 2019!
‘THE EPIC’ Cuneiform Rolling Pin: The Epic of Gilgamesh. Bring a bit of Babylonia to the holiday table this December and produce the world’s earliest known surviving work of literature in gingerbread. C’mon, Enkidu, it’ll be totally epic!
Let’s talk Roman bread at Trinity College Dublin! Farrell Monaco will be presenting a lecture for the Trinity College Dublin Classics Society on November 29th at 6 pm. Venue TBA. From more info see the Facebook event page at: https://www.facebook.com/events/554479661775359/ or email Emma at: [email protected]
It’s Christmas in Mesopotamia! Bake like a Babylonian and make the internet’s most popular holiday season biscuit with this custom-designed cuneiform gingerbread rolling pin exclusively available through Tavola Mediterranea.
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!
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.
Get the git out with this 2,000-year-old recipe for a fragrant, naturally-leavened Roman bread that incorporates Roman coriander. History is delicious!
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 […]
Hey, good looking! Whatcha got cooking? So… I took a break this week from preparing for this summer’s presentations and cooking workshops in Italy to get back into the kitchen where I could indulge in what I call ‘procrastibaking‘. This sometimes happens when I have a writing deadline or lot […]
Good day, good coqui! Are you ready to drop everything that you’re doing right now to work on something that is far more important than taxes and way more delicious than that boring old salad you’re about to make? Because I know I am. Taxes be gone! The kitchen calls […]
Give praise to the Roman oven goddess with Mola Salsa: spelt and salt wafers that were made during the annual festival of Fornacalia. All hail Fornax!
Food archaeologist, Farrell Monaco, is taking the show on the road… in The Old School Kitchen! “Archaeologist. Baker. Food-Intaker.” Farrell Monaco is an award-winning food archaeologist and blogger who has combined her education with her love for the culinary arts to produce a touring food history public education programme designed […]
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).
