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Name: Michaelsen Email: charlesmanns1967@salpingomyu.ru |
Dieser Beitrag wurde eingetragen am 08.12.2025 06:02:37 Uhr: |
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Lying down and vomiting between courses: This is how Ancient Romans would feast
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| Besucher(in) | Beitrag 4853 | |
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Name: Michaelsen Email: charlesmanns1967@salpingomyu.ru |
Dieser Beitrag wurde eingetragen am 08.12.2025 00:54:56 Uhr: |
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Lying down and vomiting between courses: This is how Ancient Romans would feast
[url=https://rutordev.com]rutorsite3s7oalfxlcv5kdk6opadvkoremcoyrdm75rgips6pv33did onion[/url] Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand ā that is, until you consider the extravagant displays of the ancient Roman banquet. Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. āEating was the supreme act of civilization and celebration of life,ā said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy. https://rutor8.net rutor8 Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnamās nuoc mam and Thailandās nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun. Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet. Whatās more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. āDormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,ā Jori said. āWhile huge quantities of parrots were killed to have enough tongues to make fricassee.ā https://rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd.com RuTOR forum Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in āDining With the Ancient Romans,ā written with āarchaeo-cookā Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals. | ||
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Dieser Beitrag wurde eingetragen am 07.12.2025 20:34:26 Uhr: |
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