International Dinner
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Information sheet about the dinner
List of what people are bringing. Hustwit will add what you've chosen. ... Signup sheet
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A Version of Apicius's real ancient Roman cookbook
-->>>Lots of Recipes on the Romans in Britain page with pics and the text of the original
Cibi antiquorum ["Foods of the ancients"] - Roman food recreated with pics and recipes
Pass the Garum - "Eating like the ancients" recipes with photos and notes- get Hustwit approval
Eating Rome - blog with some ideas
Ancient Recipes Blog - Lots of recipes with pictures of the food being prepared.
Tavola Mediterranea - modern versions of foods, archeological recreations - be sure to pick Roman dishes
Recipes from NOVA's day at the Roman baths
Recipes from the book "Around the Roman Table" - Some of them are odd (ostrich and wild boar,) but a couple of them are definitely do-able.
Apicius' cookbook better organized in pdf form - You'll have to do a lot of scrolling- Hustwit owns this book in print
The Original of Apicius' ancient cookbook in English
Unfortunately, the table of contents is not accurate, but there are a lot of things to choose from.
Wikipedia says...
Epimeles — The Chef
Sarcoptes — Meats
Cepuros — From the garden
Pandecter — Various dishes
Ospreos — Peas, beans, lentils, chickpeas, etc.
Aeropetes — Fowls'
Polyteles — Fowl
Tetrapus — Quadrupeds
Thalassa — Seafood
Halieus — Fish
The contents are out of order, with some recipes in chapters not consistent with the chapter title. Some recipes are present in duplicate, some are believed to be truncated, sometimes a line seems to be missing."
Alexandrian Dates [Dulcia domestica] - Hustwit's favorite
Dormice info and cooking video - Do not cook dormice or real mice. You may use chicken wings
Moretum - cheese, herb, garlic spread for bread
Measurement conversion charts - Since some of the recipes are in European format, this site may be helpful in making the conversion to our system.
Romans didn't have pasta
Though the Chinese were eating noodles as long ago as 2000 BC (this is known thanks to the discovery of a well-preserved bowl of noodles over 4000 years old[5]), the familiar legend of Marco Polo importing pasta from China is just that—a legend[6], whose origins lie not in Polo's Travels, but in the newsletter of the National Macaroni Manufacturers Association.[7] The works of the 2nd century CE Greek physician Galen mention itrion, homogeneous compounds made up of flour and water.[8] The Jerusalem Talmud records that itrium, a kind of boiled dough,[8] was common in Palestine from the 3rd to 5th centuries AD[9] A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines itriyya as stringlike pasta shapes made of semolina and dried before cooking, a recognizable ancestor of modern-day dried pasta.[8] One form of itrion with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough.[10] In the 1st century BC work of Horace, lagana were fine sheets of dough which were fried[11] http://en.wikipedia.org/wiki/PastaOpens a New Window.
Roman's didn't have tomatoes - Tomato History - The Tomato has origins traced back to the early Aztecs around 700 A.D; therefore it is believed that the tomato is native to the Americas. It was not until around the 16th century that Europeans were introduced to this fruit when the early explorers set sail to discover new lands. http://www.tomato-cages.com/tomato-history.htmlOpens a New Window.
Corn is a new world thing, too - http://www.tricountyfarm.org/oregon_corn.aspOpens a New Window.