Explore Ancient Roman Food, Cooking Ideas, and more!

Cooking vessel: Sally Grainger, English Roman food historian with re-construction Roman cooking platform and oven. Wrote The Classical Cookbook (with Andrew Dalby) and Cooking Apicius: Roman recipes for today.

In early September 2010 I traveled to south England to visit Sally Grainger, Roman food historian and archaeologist, who had kindly invited.

An anthropological approach to ancient culinary techniques "Archaeology Online

An anthropological approach to ancient culinary techniques "Archaeology Online

Föremålsbild

Object from the exhibition We call them Vikings produced by The Swedish History Museum

ROME: How to make Roman Bread - Panis

A common staple in Rome especially during the Golden Age was heavy grained bread. It was said that the earth provided them with enough agriculture to prevent any sort of starvation at the time.

Mustacei - An Ancient Roman recipe for a savory roll. It uses sheep cheese, cumin, anise, and bay leaves...  Making these for GNEW!

Mustacei – Ancient Roman Must Rolls- Ingredients: - wheat flour - grape juice or young wine - dry active yeast - 2 tbsp anise seeds - 2 tbsp cumin seeds - lard or shortening - grated sheep cheese - bay leaves

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