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New Day Cafe: Max Miller's Roman Recipes [1]
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Date: 2022-09-16
The Roman Colosseum (h/t mohistory2)
The essential author of an ancient Roman cookbook was Apicius, whose name has been immortalized in the word epicurian.
When folks refer to Apicius as the famous gourmet of first century Rome, They usually mean Marcus Gavius Apicus. (42 v.C - 37 n.C) His life is likely more legend than fact, and the name Apicius became a nickname for a gourmet. The passion for wonderful food certainly was kindled in this time, and even though his recipes were for the elite, the art of preparing food trickled down into all levels of society. www.kitchenproject.com/...
So let’s look at some epicurian recipes, shall we?
The essential condiment of ancient Rome was a fish sauce called Garum. We should start there. (Strictly anthropological: you will want to buy fish sauce.)
In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day garum which gave me plenty of time to look at the history of Ancient Rome's favorite condiment. From the YouTube description
Recipe is in the YT description. [16:01]
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