Roman pantry - Revision history

Gnaeus Cornelius Lentulus at 16:43, 14 October 2008

2008-10-14T16:43:56Z

← Older revision		Revision as of 16:43, 14 October 2008
Line 57:		Line 57:
	==See Also==		==See Also==
	*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts		*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts
−	* [[~~Fabulae Mensae]]~~ Roman Recipes, and Roman food sources	+	* [[:Category:Roman cooking\|Roman Recipes]], and Roman food sources

Gnaeus Cornelius Lentulus at 11:30, 14 October 2008

2008-10-14T11:30:23Z

← Older revision		Revision as of 11:30, 14 October 2008
Line 57:		Line 57:
	==See Also==		==See Also==
	*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts		*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts
−	* [[~~Category:~~Fabulae Mensae]] Roman Recipes, and Roman food sources	+	* [[Fabulae Mensae]] Roman Recipes, and Roman food sources

Gnaeus Cornelius Lentulus: added recipe template

2008-10-14T11:29:27Z

added recipe template

← Older revision		Revision as of 11:29, 14 October 2008
Line 1:		Line 1:
	{{LanguageBar\|{{PAGENAME}} }}		{{LanguageBar\|{{PAGENAME}} }}
		+	{{Recipe}}

	This is a list of the things that could be found in a '''Roman pantry.'''		This is a list of the things that could be found in a '''Roman pantry.'''
Line 57:		Line 58:
	*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts		*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts
	* [[Category:Fabulae Mensae]] Roman Recipes, and Roman food sources		* [[Category:Fabulae Mensae]] Roman Recipes, and Roman food sources
−
−	~~[[Category:Fabulae Mensae]]~~
−	~~[[Category:Roman cooking]]~~

Marca Claudia Laurentia at 02:23, 12 September 2007

2007-09-12T02:23:42Z

← Older revision		Revision as of 02:23, 12 September 2007
Line 16:		Line 16:

	*'''Picentine bread''' was a type of bread from Eastern Italy made from soaked Spelt grits, and mixed with grape juice.		*'''Picentine bread''' was a type of bread from Eastern Italy made from soaked Spelt grits, and mixed with grape juice.
−	*Porridge	+	*'''Porridge'''

	==Herbs==		==Herbs==

Marca Claudia Laurentia: added the

2007-09-12T02:23:17Z

added the

← Older revision		Revision as of 02:23, 12 September 2007
Line 55:		Line 55:

	==See Also==		==See Also==
−	*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to Roman culinary arts	+	*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts
	* [[Category:Fabulae Mensae]] Roman Recipes, and Roman food sources		* [[Category:Fabulae Mensae]] Roman Recipes, and Roman food sources

	[[Category:Fabulae Mensae]]		[[Category:Fabulae Mensae]]
	[[Category:Roman cooking]]		[[Category:Roman cooking]]

Marca Claudia Laurentia: added See Also

2007-09-12T02:22:54Z

added See Also

← Older revision		Revision as of 02:22, 12 September 2007
Line 53:		Line 53:
	*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904		*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904
	*[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland		*[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland
		+
		+	==See Also==
		+	*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to Roman culinary arts
		+	* [[Category:Fabulae Mensae]] Roman Recipes, and Roman food sources

	[[Category:Fabulae Mensae]]		[[Category:Fabulae Mensae]]
	[[Category:Roman cooking]]		[[Category:Roman cooking]]

Marca Claudia Laurentia: Added breads et al.

2007-09-12T02:16:48Z

Added breads et al.

← Older revision		Revision as of 02:16, 12 September 2007
Line 6:		Line 6:
	==Fruits==		==Fruits==

−	*Figs	+	*'''Figs'''
−	*Grapes	+	*'''Grapes'''
−	*Pears	+	*'''Pears'''

−	==Grains==	+	==Grains and Breads==

	*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].		*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].
		+	*[[Roman_Breads_%28Nova_Roma%29\|Roman Breads]] where primarily composed of wheat, but were also prepared from spelt, and barley. It came in both leaven and unleaven varieties, and was the staple of the Roman diet.
		+
		+	*'''Picentine bread''' was a type of bread from Eastern Italy made from soaked Spelt grits, and mixed with grape juice.
		+	*Porridge

	==Herbs==		==Herbs==

−	*Anise seed : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)	+	*'''Anise seed''' : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)

−	*Bay (Laurel) leaves :	+	*'''Bay (Laurel) leaves''' :

−	*Cardamom : (Rosengarten 1969)	+	*'''Cardamom''' : (Rosengarten 1969)

−	*Thyme : "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)	+	*'''Thyme''': "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)

	==Vegetables==		==Vegetables==
Line 34:		Line 38:

	*'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.		*'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.
		+
		+	*'''Oil''', most probably olive oil. Roman staple.

	*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.		*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.

−	*'''Sapa''', a syrup concentrate form of '''Passum''', used as a preservative, and as a type of sauce.	+	*'''Sapa''': a syrup concentrate form of '''Passum''', used as a preservative, and as a type of sauce.
		+
		+	*'''Silphium''': (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.

−	*'''~~Silphium~~''' ~~(Asafoetida)~~: ~~This is used as an anti-flatulent and has a strong aroma~~. ~~It is imported primarily from Iran. This may be found in Indian or Asian food shops~~.	+	*'''Wine''': fermented grape juice. Roman staple.

	==References==		==References==

Marca Claudia Laurentia: Added Sapa; working on references. (Going to do college interlibrary loan for possible citations)

2007-09-11T01:38:06Z

Added Sapa; working on references. (Going to do college interlibrary loan for possible citations)

← Older revision		Revision as of 01:38, 11 September 2007
Line 36:		Line 36:

	*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.		*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.
		+
		+	*'''Sapa''', a syrup concentrate form of '''Passum''', used as a preservative, and as a type of sauce.

	*'''Silphium''' (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.		*'''Silphium''' (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.

M. Lucretius Agricola: langbar, link to GARUM

2007-09-10T06:54:37Z

langbar, link to GARUM

← Older revision		Revision as of 06:54, 10 September 2007
Line 1:		Line 1:
		+	{{LanguageBar\|{{PAGENAME}} }}
		+
	This is a list of the things that could be found in a '''Roman pantry.'''		This is a list of the things that could be found in a '''Roman pantry.'''

Line 31:		Line 33:
	*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.		*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.

−	*'''Liquamen''', also known as '''Garum''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.	+	*'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.

	*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.		*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.
Line 38:		Line 40:

	==References==		==References==
−		+	<references/>
	*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904		*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904
−	*http://www.thefoody.com/hsoup/roman.html	+	*[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland

	[[Category:Fabulae Mensae]]		[[Category:Fabulae Mensae]]
	[[Category:Roman cooking]]		[[Category:Roman cooking]]

Marca Claudia Laurentia: edited for ease of reading, added Garum as an alternative name for Liquamen, and added fruit section

2007-09-09T17:36:00Z

edited for ease of reading, added Garum as an alternative name for Liquamen, and added fruit section

← Older revision		Revision as of 17:36, 9 September 2007
Line 1:		Line 1:
	This is a list of the things that could be found in a '''Roman pantry.'''		This is a list of the things that could be found in a '''Roman pantry.'''

		+
		+	==Fruits==
		+
		+	*Figs
		+	*Grapes
		+	*Pears

	==Grains==		==Grains==

−	~~==Herbs==~~	+	*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].

−	~~;Anise seed : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)~~	+	==Herbs==

−	~~; Bay~~ (~~Laurel~~) ~~leaves :~~	+	*Anise seed : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)

−	~~; Cardamom :~~ (~~Rosengarten 1969~~)	+	*Bay (Laurel) leaves :

		+	*Cardamom : (Rosengarten 1969)

−	;Thyme : "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)	+	*Thyme : "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)

	==Vegetables==		==Vegetables==
Line 20:		Line 27:
	==Misc.==		==Misc.==

−	'''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.	+	*'''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.

−	'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.	+	*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.

−	'''~~Passum~~''': ~~a thick sweet syrup~~. ~~To make~~: ~~Reduce 600ml (~~1 ~~pint~~) ~~Wine or Grape Juice, by half by boiling~~. ~~Add Honey~~ to ~~sweeten. Cool~~.	+	*'''Liquamen''', also known as '''Garum''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.

−	'''~~Liquamen~~''' ~~(Fish Sauce)~~: ~~salty in flavour~~. ~~Look for fish sauces in asian markets. Alternative~~: 1 ~~tablespoon of salt dissolved in 100ml (3½ fl oz~~) ~~of wine~~. ~~Important: As the strength of fish sauces may vary, ensure that you only use enough~~ to ~~season to your personal taste~~.	+	*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool.

−	'''Silphium''' (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.	+	*'''Silphium''' (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.

	==References==		==References==