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Sunday, March 13, 2005

eight recipes from around the roman table. interesting look at what they ate, how they made it, and most interesting to me, the original latin and how it was translated into recipes that work for the modern north american cook. made me all hungry and stuff. i might have to purchase this book.

from a link at the bottom of the roman recipes page, six recipes from the medieval kitchen. the best one: "Orange Omelette for Harlots and Ruffians"

"Johannes Bockenheim (or Buckehen) was cook to Pope Martin V and in the 1430s wrote a brief but highly original cookbook ... This German, who lived at Rome, wrote as a professional, with telegraphic terseness and little detail; yet he was careful to specify the destined consumer of each recipe, pigeon-holed by social class—from prostitutes to princes—or by nationality: Italian, French, German from any of various provinces, and so forth.
We cannot see why this omelette, which contains no meat and no seasoning other than sugar, should be particularly well suited to debauchees. Surely, it is flesh (further fired by spices) that enflames the flesh. This omelette can be safely tasted without running the risk of moral turpitude."

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