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The Six Culinary Pillars of Ancient Rome: A Gastronomic Odyssey

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Embark on a culinary journey through Ancient Rome, where six foundational elements sculpted an era of unparalleled gastronomic artistry: Panis, Vinum, Oleum, Garum, Fructus, and Carnes.

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The Roman arch creates a static equilibrium; all forces are balanced within the structure and, therefore, are distributed evenly. The major force exerted on an arch is Weight. Weight = Mass x Gravity, or w=mg.

Roman Arches are best supported by the surrounding objects above them and to their sides!

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The Impressive Engineering of the Roman Arch

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The Roman Arch is a lasting legacy of the Roman Empire that can still be seen today throughout the world.

1. Follow the instructions on the assignments sheet below to engineer your Roman Arch.

Feel free to use any materials found at home, (please up-cycle and be creative!)

**Note: Legos are not allowed!

Use design elements and decor to add Zhuzh to your arch!

Arches must be weight-bearing. A weight competition will occur among all 7th-grade history students who complete the arch project at Palms. The arch that holds the most weight wins!!!

Remember, arches must be able to stand alone and have a minimum of 7 "stones"!)

2. Click the plus sign at the top of this column to create your submission box.

3. Type your first name, last name, and class period in the section of the submission box titled, "Subject."

4. In the section of the submission box with hexagons submit a photo of your Roman Arch.

5. Complete the Scientific Method assignment sheet and answer each question. The conclusion should be written in paragraph form detailing your results with evidence, measurements, etc.

6. Submit both your physical Roman Arch and the 'Scientific Method' assignment sheet in class by the due date.

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Although Ceres (Greek Demeter) was in charge of all agriculture, she is most famous as the goddess of wheat and other grains that made up 70 percent of the Roman diet. Her name gives us the word "cereal," and one of her most important symbols was an ear of wheat. In late May before spring planting, Romans celebrated the festival of Ambarvalia ("Walking around the Fields") and asked the goddess to help the seeds grow.

Roman celebration of the spring planting was tied to Ceres's daughter, Proserpina (Greek Persephone). As the story goes, the god Pluto (Greek Hades) took Proserpina to the Underworld, and in her grief and anger, Ceres stopped all plant growth and caused eternal winter. When her daughter was allowed to come back, Ceres agreed to let plants grow again, sending the mortal prince Triptolemus around the world to re-seed the earth. Thus, every year at planting time, Roman farmers remembered to thank the goddess for the seeds and ask for her blessing.

Since bread was an essential daily food, emperors subsidized enormous amounts of wheat and, eventually, bread loaves to feed city-dwellers. To remind everyone of their generosity and associate themselves with the goddess, the rulers issued coins with their portraits on one side and Ceres holding wheat on the other.

Making Roman bread

In about 200 B.C., the senator/farmer Cato the Elder recorded this simple recipe, requiring just flour and water. He even included some good advice about hygiene:

Wash your hands and a bowl thoroughly. Pour coarse flour into the bowl, add water gradually, and knead thoroughly. When you have kneaded well, form and bake under an earthenware cover.

Since humans have domesticated wheat and witnessed natural fermentation for about 9,500 years, this flour and water recipe goes farther back than Cato!

Easy bread: In Cato's time, homemade loaves like this were probably formed into plain rounds, but later some loaves were divided into eight wedges, like pizza. You can try either style.

For the professionals: In the first century AD, Roman bakery loaves (preserved by being carbonized) have a horizontal indentation around the body. Bakers may have tied twine horizontally around each loaf before marking the wedges on top, perhaps to keep the shape stable in a large, full oven. (The reason is hotly debated by scholars and bakers!) Trying this option for fun is only for those whose dough is not spreading at all. This option is for those whose dough is not spreading at all!
Find a printable PDF of the recipe here.
Ingredients

This recipe can be halved for a child's loaf.

4 cups whole wheat or spelt flour (switch in all-purpose flour for a lighter loaf)

1 1/8-1 1/2 cups water

Olive oil to lightly coat the bottom of a bowl

Optional: 1 ½ tsp salt; thyme, coriander, poppy or fennel seeds, pine nuts

Notice: no leaven/starter. That probably became popular after Cato.

The Simple Loaf

Stirring and mixing are great for the youngest family members.

Pre-heat oven to 350 degrees for 15 minutes. Put a tray with water on the bottom rack.

Measure flour, salt, spices into a bowl and stir.

Slowly mix in 1 cup water, then add tiny amounts until dough holds but is fairly dry.

Knead (flatten, fold, repeat) until the dough is stretchy.

Make a rough ball (about 5 ½ in. diam.) and place it in a lightly oiled bowl.

Cover the dough and let it rest for 10 minutes, then knead for 2 minutes.

Place the dough ball on a floured baking tray and flatten the top to about 6 ½ in. diam. (If the dough is spreading, place it in an 8-inch circular pan). You are now done with a simple loaf! Continue with wedges if you like.

Wedges: Using a chopstick or rounded tool, quarter the top by impressing 4 deep lines, pressing center-outward. Add 4 more lines inside each quarter to make 8 wedges.

Make a hole in the center of the loaf with the handle of a wooden spoon.

Place dough in the middle rack of the oven and bake for about 45 minutes. (When the bread is done, the bottom will sound hollow when you knock on it.)

When the bread is done, let it cool for 30 minutes. Expect a dense loaf!

Join the professionals

For the look of a professional bakery loaf, you will need twine or thick string.

Tie twine in a circle around the lower half of the dough before pressing wedges on top. But if the dough sags and spreads, it will cover the twine. Try again later!

Enjoy your bread Roman-style with cheese, olives, figs, honey... or any way you like. And remember, Ceres and Bacchus work together, so raise a glass of wine or grape juice to the ancient gods!
Tips and Suggestions

Spelt makes a denser loaf than whole wheat, so if you aren't familiar with the taste, mix them or lighten with all-purpose flour. You can also simply start with all-purpose flour.

It can be hard to bake the middle as thoroughly as the edges. It helps to flatten the domed top and poke a hole through the center.

Cato did not recommend this, but for a higher rise, let the tightly-covered dough sit for up to 48 hours, kneading 2x a day.

To brand your loaf, invent a baker's mark or press a tiny cookie-cutter deeply on top.

Store in a plastic bag and refresh by microwaving one wedge for 30 seconds!

Want to learn more about ancient bread?

Food archaeologist Farrell Monaco explores the ancient evidence for Roman bread and shares her own recipes on her blog, Tavola Mediterranea. Look for her classes and presentations online.

Here is Cato the Elder's bread recipe (de Agricultura 74.1).

Naturalist Pliny the Elder explains roman starter (Natural History XXVI.11).

Ancient food writer Apicius in On Cooking provides recipes to go with your bread.

Go beyond baking with The Classical Cookbook, which includes fifty recipes from the ancient world.

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Although Ceres (Greek Demeter) was in charge of all agriculture, she is most famous as the goddess of wheat and other grains that made up 70 percent of the Roman diet. Her name gives us the word "cereal," and one of her most important symbols was an ear of wheat.

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I always wanted to live in Ancient Rome, so I started by recreating these ancient recipes in my own kitchen
There was a lot more to Ancient Roman food than exotic dishes served by slaves. Lavish feasts were commonplace among the rich, but ordinary people ate ordinary meals, not very different from what we eat today.

The Romans dined on roast pork in spicy sauces, snacked on cheese with dates and nuts, ate omelettes with mushrooms, and enjoyed desserts like cheesecake and figs in custard.

Apicius, a popular Roman chef, produced an ancient cookbook that can still be used today, allowing any of us to throw together a meal very much like what was eaten by Rome's ordinary people-the plebeians. If you're feeling adventurous in the kitchen, you can also reproduce the more exotic offerings that once graced the table of emperors.

Preparing an Ancient Roman Meal

You don't have to prepare and cook a giraffe or a flamingo to have an Ancient Roman meal. Here are some simple recipes that are almost authentic.

I've made all of these dishes in my kitchen and can vouch for their simplicity. Today we'll be looking at:
Main Entrees

Ova spongia ex lacte (eggs with honey)

Dormouse (marinated chicken drumsticks)

Thynnus (tuna)

Isiciaomentata (hamburgers)

Side Dishes
Globuli (sweet fried curd cheese)
Desserts
Roman Ingredients and Substitutions

Roman food was heavily reliant on fish sauce for its success. Wine, honey, vinegar, oil, and fish sauce are combined to create a balance of sweet, sour, and salty.

Caroenum

This is a very sweet cooking wine, reduced to one-third its volume by boiling, mixed with honey.

Substitute: Use Marsala wine or a sweet sherry wine. You could also just add honey to grape juice.

Defrutum

This is a thick fruit syrup, sort of like a Roman marmalade.

Garum

A salty, pungent sauce made by fermenting fish guts, tails, heads, and other small, whole fish in salt for several days out in the sun. Factories, salsamentarii, churned out massive amounts, or you could make your own in the courtyard. It was really popular.

You can use a bit of Worcestershire sauce or buy a bottle of fish sauce from an Asian supermarket-either nuoc mam or nam plah.

Look for a sauce of a light amber colour and the words nhi or thuong hang on the label. These terms indicate that the condiment came from the first extraction of liquid from the fermented fish. Grades of fish sauces are similar to that of olive oils. The first extraction is of the highest quality.

Liquamen

This is "any kind of culinary liquid, depending upon the occasion." It may be interpreted as brine or another word for light fish sauce.

Substitute: Use a pinch of salt in white wine if you have no fish sauce.

Pepper

For any recipes that call for "pepper," use nutmeg or allspice.

Allspice, Fructus Pimentae, has a pleasing, clove-like aroma and can be exchanged for "pepper" in many ancient Roman recipes. It's a handy little spice used by modern cooks for stews, sauces, and flavouring pickled vegetables.

It takes its name from its aroma-which smells like a combination of spices- especially cinnamon, cloves, ginger, and nutmeg. In much of the world, allspice is called pimento because the Spanish mistook the fruit for black pepper, which they called pimienta. (This is especially confusing since the Spanish had already called chillies pimientos.)

Ova Spongia ex Lacte (Eggs With Honey)

Do you remember ova spongia ex lacte from school days? Here's the full recipe from Apicius's De Re Coquinaria.

Ingredients

3 tablespoon honey

4 eggs

275ml milk

25g butter

1 tablespoon olive oil

Good pinch of black pepper

Instructions

1. Beat together the eggs, milk, and oil.

2. Pour a little olive oil into a frying pan and heat. When this is sizzling, add the omelette mixture.

3. Whisk with a fork until the mix starts to solidify (this will make for a lighter omelette).

4. When thoroughly cooked on one side, turn the omelette over and cook on the other side. Fold in half and turn out onto a plate.

5. Warm the honey and pour over the omelette. Fold this over once more and cut into thick slices.

6. Sprinkle with black pepper and serve.

Dormouse (Marinated Chicken Drumsticks)

In Ancient Roman times, the dormouse was a delicacy, but these days it's one of the greatest threats to native British woodland.

These rodents strip bark from trees, destroy fruit crops, and, incidentally, chew through the electrical wiring in homes.

A dormouse is hard to come by these days, so in this recipe, I marinate chicken drumsticks overnight and call them dormouse ( Gliris).

However, it's listed as an invasive threat, so no one would mind if you cooked a few.

Apicius's Version: 'Pound with pepper, caraway, cumin, bay leaves, dates, honey, vinegar, wine, liquamen and olive oil, then roast.'

Ingredients

8 chicken drumsticks

1 cup plain all-purpose flour

2 teaspoons cumin seeds

2 teaspoons caraway seeds

2 teaspoons sweet paprika powder

1 tablespoon honey

2 bay leaves

A little vegetable oil

Instructions

1. Crush the cumin seeds using a mortar and pestle or equivalent.

2. Put the flour in a plastic bag with the crushed cumin, bay leaves, caraway, and paprika.

3. Lightly dab some vegetable oil on the drumsticks and toss them in the bag with the flour.

4. Drop the honey into the bag. Give it a swirl around and leave the bag in the fridge overnight so the flavours sink in.

5. Place the drumsticks in a lightly oiled baking pan and bake for 20-30 mins or until a skewer pushed into the thickest part releases only clear juice.

Thynnus (Tuna)

I based this recipe on Patrick Faas's Around the Roman Table: Food and Feasting in Ancient Rome.

What the Romans called the ingredients: Ius in cordula assa: piper, ligustcum, mentam, cepam, aceti modicum et oleum.

What we call the ingredients: sauce for roast tuna: pepper, lovage, mint, onion, a little vinegar and oil.

Ingredients

2 large tuna steaks and ingredients for the vinaigrette

3 tablespoons strong vinegar

2 tablespoons garum (or vinegar mixed with a little anchovy paste)

One cup olive oil

4 finely chopped shallots

1 teaspoon pepper (Allspice)

1 teaspoon lovage seeds (or celery seeds)

1 bunch fresh mint

olives to garnish

Instructions

1. Brush your tuna fillets with oil, pepper, and salt.

2. Grill them on one side over a hot barbecue.

3. Turn them and brush the roasted side with the vinaigrette. Repeat.

4. Don't let tuna overcook; the flesh should be pink inside.

5. Serve with the remains of the vinaigrette.

6. Garnish with a few olives.

Isicia Omentata (Hamburgers)

Ingredients

500g minced meat

1 French roll, soaked in white wine (you can use non-alcoholic cider or water if serving to kids)

1/2 tsp freshly ground pepper

50ml Liquamen (can use a little white wine with a pinch of salt or orange juice for kids)

some pine nuts and green peppercorns (go easy if serving to kids)

a little Caroenum (optional)

Instructions

1. Mix minced meat with the soaked French roll. Grind up the pine nuts and peppercorns, mix into the meat.

2. Form small balls with your hands. Put them in a little packet of foil and add a splash of Caroenum. Close the packet.

3. Bake for 10-15 mins.

Globuli (Sweet Fried Curd Cheese)

Curd cheese is similar to cream cheese but with a lower fat content and a light flavour, colour, and texture.

I use ricotta or sometimes bocconcini for this delightful sweet food.

Ingredients

Instructions

1. Drain the curd cheese. Use a sieve or colander, let it hang in cheesecloth, or squash excess moisture out.

2. Mix with the semolina into a loose dough and let it sit for a few hours. (Have a sip of Vino Caroenum while you wait).

3. With wet hands, form the mixture into dumplings.

4. Quickly fry dumplings in olive oil for a few minutes.

5. Drain and roll in honey.

Libum (Ancient Roman Cheesecake)

Libum was a sacrificial cake offered to the household spirits, but the Romans ate it as well!

The following recipe is from the book De Agri Cultura by Cato, who was a consul, statesman, and soldier. I'm sure he got the recipe from his cook.

Ingredients

1/2 cup plain all-purpose flour

1 cup ricotta cheese

1 egg, beaten

bay leaves

1/2 cup clear honey

Instructions

1. Sift the flour in a mixing bowl.

2. Beat the cheese until soft, stir into the flour.

3. Add the beaten egg to the flour/cheese mixture, forming a soft dough.

4. Divide the dough into four and shape each piece into a bun.

5. Place on a greased baking tray with a fresh bay leaf underneath.

6. Heat the oven to 375F/190C. Bake for 35-40 minutes until golden brown.

7. Warm the honey, pour into a flat plate, and place the buns on it to rest until the honey is absorbed.

Roman Foods for Kids

Tell the kids they're going to eat like Ancient Roman gladiators and emperors! In addition the hamburgers (I gave substitutions in the recipe if you'll be serving this to children), you can serve them the following foods:

Pita bread with falafel and feta cheese

Chopped apples with yogurt and honey

Original Garum Recipe

From Gargilius Martialis, De medicina et de virtute herbarum:

1. Use fatty fish, like sardines, and a well-sealed (pitched) container with a 26-35 quart capacity.

2. Add dried, aromatic herbs possessing a strong flavor-such as dill, coriander, fennel, celery, mint, oregano, and others-making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole; if large, use pieces), and over this, add a layer of salt two fingers high.

3. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid.

This is why I buy my fish sauce at the supermarket. If you want to try these instructions, best of luck to you! Please let me know how it went.

A Roman Banquet

How can you talk about the food of Ancient Rome without at least one mention of a banquet?

Here's one of the menus from Apicius for a medium-sized banquet.

It tells us a lot about the extent of Roman trade, for the ostrich and flamingo came from Africa, the dates from Judea, and the spices from throughout the Empire.

Appetisers

Jellyfish and eggs

Sow's udders stuffed with salted sea urchins

Patina of brains cooked with milk and eggs

Boiled tree fungi with peppered fish-fat sauce

Sea urchins with spices, honey, oil, and egg sauce

Main Courses

Fallow deer roasted with onion sauce, rue, Jericho dates, raisins, oil, and honey

Boiled ostrich with sweet sauce

Turtledove boiled in its feathers

Roast parrot

Dormice stuffed with pork and pine kernels

Ham boiled with figs and bay leaves, rubbed with honey, baked in pastry crust

Flamingo boiled with dates

Desserts

Fricassee of roses with pastry

Pitted dates stuffed with nuts and pine kernels, fried in honey

Hot African sweet-wine cakes with honey

In the Words of a Roman

Gaius Petronius (27-66) was the advisor to Emperor Nero in matters of luxury and extravagance. Petronius boasted an official title- arbiter elegantiae. Appropriately, he slept days and partied nights.

Here's an account of a light supper that he attended in the course of his research into the good life:

"After a generous rubdown with oil, we put on dinner clothes. We were taken into the next room where we found three couches drawn up and a table, very luxuriously laid out, awaiting us.

We were invited to take our seats. Immediately, Egyptian slaves came in and poured ice water over our hands. The starters were served. On a large tray stood a donkey made of bronze. On its back were two baskets, one holding green olives, and the other black. On either side were dormice, dipped in honey and rolled in poppy seed. Nearby, on a silver grill, piping hot, lay small sausages.

As for wine, we were fairly swimming in it."

Fast Food of Ancient Rome

An Ancient Roman could also eat at a thermopolium, something like a small wine bar selling warmed wines and the ancient equivalent of fast food.

There were plenty of these hot food shops and taverna, places instantly recognisable to us as the handy corner shop blessed with a liquor license. A tradesman, sandal-seller, or clerk would pick up some hot sausage, bread, cheese, dates and, of course, wine, on the way home.

What do you think of Ancient Roman food?

Questions & Answers

Question: Where did you learn about ancient Roman food?

Answer: I learned about ancient Roman food from the 1st-century cook, Marcus Gaius Apicius. His recipes are in the book "Cooking Apicius" by Apicius and Sally Grainger. I wish I'd written that book! I also learned from conversations with Patrick Faas, author of "Around the Roman Table: Food and Feasting in Ancient Rome."

Question: What is the original recipe for preparing dormouse? I tried to find it but I can't, and everybody says the recipe has no flavor.

Answer: The original recipe, if you can call a list of ingredients and some vague instructions a 'recipe,' is from Marcus Gaius Apicius, the 1st-century Roman cook and gourmand. You can get his recipes in the book "Cooking Apicius" by Apicius and Sally Grainger. I don't actually use dormice in my version of the recipe though; I use chicken drumsticks.
© 2008 Susanna Duffy

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I always wanted to live in Ancient Rome, so I started by recreating these ancient recipes in my own kitchen There was a lot more to Ancient Roman food than exotic dishes served by slaves. Lavish feasts were commonplace among the rich, but ordinary people ate ordinary meals, not very different from what we eat today.

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Blog post in which our Roman cuisine enthusiasts answer your burning questions.

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1. Follow all instructions on the assignment sheet to create your very own Roman Mosaic.

2. Click the plus sign at the top of this column to create your submission box.

3. Type your first name, last name, and class period in the section of the submission box titled, "Subject."

4. In the section of the submission box with hexagons submit a photo of your Roman Mosaic

5. Include a poetic or catchy title of your masterpiece in the section under the photo where it says, "Add a caption."

6. Type a reflection paragraph on this Padlet in the submission box under your photo including the following:

your inspiration for the picture

your procedures,

materials used,

techniques used,

any difficulties you may have had

any solutions you came up with or suggestions that could help for the next time,

anything you would like to share about your experience creating your masterpiece!

7. Submit your physical mosaic in class by the due date!

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Padlet Instructions for Project Submission 

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Padlet Instructions for Project Submission 

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1. Click the plus sign at the top of the appropriate column to create your submission box.

2. Type your first name, last name, and class period in the section of the submission box titled, 'Subject.'

3. In the section of the submission box with the color hexagons, submit a photo or video of your project.

4. Click "Publish".

5. Bring your physical project to class by the due date with your reflection. Rome's top chef is excluded!

**Note: If you create a Roman Arch or the Magnetized Roman Temple you will complete the "Scientific Method" reflection worksheet.

***Note: If you are creating a mosaic, a written reflection paragraph will be submitted with your project.

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We will use this Padlet as a virtual bulletin board to post our project for our Rome Unit of study.

You will choose a project to complete from the six choices on the Padlet. Review the requirements for each project and choose one to complete by the due date, Tuesday, January 7, 2025.

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Food in Ancient Rome (Cuisine of Ancient Rome) - Garum, Puls, Bread, Moretum

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Standard Identifier: HSS-7.1.1

Content Area: History-Social Science

Course: World History and Geography: Medieval and Early Modern Times, Grade 7

Overarching Standard:
HSS-7.1 Students analyze the causes and effects of the vast expansion and ultimate disintegration of the Roman Empire.

Standard:
Study the early strengths and lasting contributions of Rome (e.g., significance of Roman citizenship; rights under Roman law; Roman art, architecture, engineering, and philosophy; preservation and transmission of Christianity) and its ultimate internal weaknesses (e.g., rise of autonomous military powers within the empire, undermining of citizenship by the growth of corruption and slavery, lack of education, and distribution of news).

Questions: Curriculum Frameworks and Instructional Resources Division | CFIRD@cde.ca.gov | 916-319-0881

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CA Content Standards (CA Dept of Education)

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Standard Identifier: HSS-7.1.1 Content Area: History-Social Science Course: World History and Geography: Medieval and Early Modern Times, Grade 7 Overarching Standard:HSS-7.1 Students analyze the causes and effects of the vast expansion and ultimate disintegration of the Roman Empire.

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The Question for the Roman Arch is, "Will the Roman Arch be able to stand alone?"

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Making mosaics at home might look intimidating, but it's much easier than it looks. To start out, you can create a DIY mosaic with something as simple as a cardboard keepsake box, tiles, and a hot glue gun. Other materials you can use to fix the tiles include concrete and mortar.

35 Fun DIY Mosaic Craft Projects for a Unique and Colorful Space

These projects are great for indoors or outside. Add a pop of color to your garden by creating unique decorations and stepping stones. Create an amazing vase by covering a simple Mason jar with broken seashells.

The tiles of your mosaic don't have to be made of glass. DIY mosaic crafts projects lend themselves well to creative upcycling. One particularly inventive material is broken CDs or DVDs. These can be used for an accent tray or for something as large as a kitchen backsplash. The broken CDs create beautiful rainbows of light. Another fun material to try is broken china. Either use broken pieces from your home or visit the thrift store for pretty plates and dishes.

With these DIY mosaic crafts projects, you can enliven your living space with a variety of colors and textures. These projects range from simple to more involved. The smaller projects make excellent gifts and activities to do with kids.

1. Cover Flower Pots with Broken China

2. Inventive Use of DVDs in a Mosaic

3. Charming Snail with Colorful Tiles

4. Mirror Glass on a Blue Vase

5. House Numbers with Contrasting Lettering

6. Elegant Square Mirror for the Bathroom

7. Globe Decoration with Mixed Glass

8. Make Your Own Glittering Stained Glass

9. Cover a Wine Bottle with Pretty Glass

10. Create a Bowl Using Seaglass

11. Make a Beautiful Table with Mosaics

12. Make a Picture Frame with Mirror Glass

13. Create an Intricate Flower Mosaic Mirror

14. DIY Kitchen Backsplash with Broken CDs

15. DIY Mosaic Crafts Project with Green Glass

16. Little Mosaic Soap Dish with Bright Colors

17. Tiles on the End of Your Counter

18. Cute Flower Designs with Teacups

19. Colorful Rocks to Brighten the Garden

20. Make a Mason Jar Shine with Seashells

21. Beautiful Scallop Shells in a Bowl

22. Easy DIY Mosaic Crafts Project

23. Gorgeous Mosaic Garden Stones in Floral Patterns

24. Make a Garden Stone with Concrete

25. Inexpensive Mirror with Glass Gems

26. Outdoor Side Table with Colorful Mosaic

27. Creative House Numbers with Keys and Locks

28. Elegant Broken China Garden Stone

29. Door Hanger Heart with Shining Seashells

30. Window Frame with Artfully Broken China

31. Make Your Own Coffee Table

32. Cute Stepping Stones with Mixed Glass

33. Beautiful Seashells on a Mason Jar

34. Quirky Garden Turtle with Turquoise Stones

35. Update Your Fireplace with Mosaics

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35 Fun DIY Mosaic Craft Projects You Can Make this Weekend

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Making mosaics at home might look intimidating, but it's much easier than it looks. To start out, you can create a DIY mosaic with something as simple as a cardboard keepsake box, tiles, and a hot glue gun. Other materials you can use to fix the tiles include concrete and mortar.

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 "The Grapes of Wrath" <--- Type the title of your mosaic piece here!

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Student Example <---Type your first name, last name, and class period here!

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Student Example <---Type your first name, last name, and class period here!

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This is where your written paragraph goes explaining how you created your mosaic design.

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The ancient Romans and Egyptians used magnets to create artwork. They did not understand magnetic force at the time, but they knew how to use magnets. Romans used magnets to suspend a figure of the god Mercury in midair in one of their temples.

MATERIALS NEEDED:
1 Glass or plastic jar with a steel screw-on lid

1 Steel paper clip

1 or more Magnet(s)

Tape

Sewing Thread or fishing wire (muted colors, not easily seen)

Paper god

Various decor items, be creative, and remember to up-cycle!!!

WHAT TO DO:

1. Place the magnet on the underside of the jar lid.

2. Tie the paper clip to one end of the thread.

3. Be sure the thread is the right length. The paper clip should almost reach the lid when the other end of the thread is taped to the bottom of the jar.

4. Attach a paper cutout of a Roman god/goddess of your choice to the paperclip. (You may need to test different sizes and weights.)

5. Hold the jar upside down. Screw on the lid. Then, turn the jar upright again. The paper clip should not touch the magnet or show above the paper god. This will ensure the illusion of a floating god.

6. Inside of Jar: Decorate the inside of the jar by adding at least five items that represent the god and what they stand for.

7. Outside of Jar: Decorate the outside of the jar to resemble Roman temple architecture, for example, arches, domes, columns, etc. Use the theme of the god to accentuate your temple.

8. Complete the Scientific Method assignment sheet, answering each question. The conclusion must be in paragraph form detailing your results with specific evidence, measurements, etc.

9. Click the plus sign at the top of this column to create your submission box.

10. Type your first name, last name, and class period in the section of the submission box titled, "Subject."

11. In the section of the submission box with hexagons, submit a photo of your Roman Temple.

12. Type the name of the god in the section under the photo where it says, "Add a caption."

13. Submit your physical temple and the Scientific Method assignment sheet in class by the due date!

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Since many of us are spending more time cooking at home these days, this could be an opportune time to explore ancient culinary history by replicating a Roman-style dish. You can do this simply by looking in your pantry, refrigerator, or freezer!

Feel free to experiment with vegetables, legumes, or grains similar to those eaten in the ancient world. Onions, carrots, celery, leeks, peas, parsnips, chard, asparagus, and fennel were common and popular. Garlic and foods such as barley, farro, lentils, chickpeas, and olive oil provided the base of many dishes. Just make sure to avoid such Byzantine additions as citrus (no lemon juice allowed!) and rice (substitute barley or farro).

New World novelties like tomatoes, potatoes, peppers, and chocolate were unheard of, so many flavors we think of as Italian were not available to the ancient Romans but actually were the result of much later European trade.

An ancient collection of Roman recipes has survived under the name of Apicius (first century A.D.), but whoever had that name is not thought to have been a writer of cookbooks. Written in vulgar Latin (colloquial Latin), the Latin of the slave-cooks who made the meals, the collection is thought to have been compiled by a scribe for them to use in the kitchen.

The recipes below are inspired by those dishes and will give a good idea of how Romans ate. They are not the dishes of the gluttonous banquets infamously staged at the Imperial court, but the kind of food eaten by the families, soldiers, and commercial populace of the city's insula, or apartment neighborhoods.

Supplemented by exotic imports like cinnamon and nutmeg that reached Rome by means of active trading routes to the East, recipes such as these became staples of daily meals and could also play a role in more elaborate feast-day preparations. We have used Apicius as a jumping-off point for creating our own delicious recipes-Roman-style!

Lentil Stew

Featured in the Bible, lentils are the oldest known legume crop and come in many types and sizes. Add lentils and any broth variety to a basic olive oil sauté of vegetables such as onions, carrots, celery, and chard for an authentic Roman way to use up the leftover ingredients in your pantry.

Ingredients

2 tablespoons olive oil

1 cup red lentils (green or brown lentils work well here, too, but may have different cooking times)

½ cup carrots, diced

¼ cup onion, finely chopped

¼ cup celery, chopped

1 clove garlic, crushed

½ teaspoon salt

3 cups vegetable broth

1 bay leaf

¼ cup fresh parsley leaves, chopped, for garnish

Procedure

1. Heat olive oil in saucepan over medium heat.

2. Add chopped vegetables, crushed garlic, and salt; lower heat and cover.

3. Sauté vegetables about 5 minutes, until softened.

4. Sort and rinse lentils in sieve before cooking, then stir into to softened vegetables.

5. Add broth and bay leaf; bring to a boil, then cover, lower heat and simmer until cooked.

6. Depending on size and variety of lentils, this can take anywhere from 10 to 30 minutes.

Serves 4
Roman Lamb

Apicius provides numerous recipes for chicken, hare, and pork, but for a spring feast, lamb would have been the obvious choice. This preparation makes use of garum, the famous fish sauce for which Pompeii was renowned. Here you don't need to use Roman garum, but can substitute Thai fish sauce from your grocery store. And while meat was often roasted over an open fire, here the ancient cook would have taken the dish to roast in the clay ovens of the corner bakery. This recipe calls for a full leg of lamb; for two servings, use a 1.5 lb. lamb shank, wrapping two slices of bacon around the meat and drizzling it with olive oil before roasting for approximately one hour.

Ingredients

¼ cup olive oil

¼ cup white wine vinegar

¼ cup garum (Thai or Asian fish sauce)

¼ cup Kalamata olive brine

2 tablespoons each: fresh rosemary and thyme leaves, finely chopped

1 clove garlic, minced

5-7 lb. leg of lamb, bone in

20 Kalamata olives

1 thick slice bacon, cut into 10 slivers

Procedure

1. Prepare oxygarum marinade by combining first 6 ingredients; place into a large bowl.

2. Make 10 x cuts with a paring knife into the thick part of the fat layer side of the lamb roast.

3. Into each cut push an olive, a bacon sliver, and a teaspoon of the oxygarum; seal with another olive.

4. Place lamb into the large bowl with the rest of the oxygarum to marinate 1 hour, turning often.

5. Preheat oven to 325℉; place lamb fat side up onto a rack in a roasting pan.

6. Roast, uncovered, half hour per pound; tent with foil or cover pan for last half hour in oven.

7. Remove pan from oven every half hour to baste with remaining oxygarum and pan drippings

8. When done, take lamb out of pan, remove and reserve pan drippings, put lamb back in pan.

9. Cover and allow to rest at least 10 minutes before carving. Combine all pan juices and heat.

10. Serve warm, sliced lamb with hot pan juices.

Serves 6-10
Barley Pudding

This pudding is a type of sweetened barley dish consumed by the Greeks and Romans in honor of Demeter, goddess of the harvest and fertility, and her later Roman counterpart, Ceres, worshipped for ripening the crops. The aromas of nutmeg and cinnamon-exotic imports from the East-plus an accent of dried fruit such as raisins, figs, or dates, would make this version a sophisticated offering to any goddess.

Ingredients

2 cups milk

2 cups cream (or half and half)

½ cup honey

1 cup barley

2 egg yolks

½ teaspoon fresh grated nutmeg

1/3 cup raisins

Procedure

1. Combine milk, cream, honey, barley, and nutmeg in a saucepan.

2. Bring to a slow boil over medium heat; lower heat and cover.

3. Cook gently about 15-20 minutes, stirring often to see that it's not sticking to bottom of pan.

4. Whisk the egg yolks in a bowl until light and frothy; then whisk yolks into the pudding.

5. Stir in raisins and cook an additional 5-10 minutes or so until pudding thickens.

6. Pour into individual serving bowls and garnish each with a pinch of ground cinnamon.

Serves 6-8
For more:
Andrew Dalby and Sally Grainger, The Classical Cookbook, Getty Publications, 2012 Sally Grainger, Cooking Apicius. Roman Recipes for Today, Prospect Books, 2006

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Excavating Your Pantry for an Ancient Roman Meal

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Since many of us are spending more time cooking at home these days, this could be an opportune time to explore ancient culinary history by replicating a Roman-style dish. You can do this simply by looking in your pantry, refrigerator, or freezer!

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Student Example <---Type your first name, last name, and class period here!

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Student Example <---Type your first name, last name, and class period here!

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Eight recipes from

Food and Feasting in Ancient Rome

Patrick Faas

In addition to a wealth of material about culinary customs and techniques in ancient Rome, Patrick Faas translated more than 150 Roman recipes and reconstructed them for the modern cook. Here are eight recipes from from the book-from salad to dessert.

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Columella Salad

Columella's writings suggest that Roman salads were a match for our own in richness and imagination:

Addito in mortarium satureiam, mentam, rutam, coriandrum, apium, porrum sectivum, aut si non erit viridem cepam, folia latucae, folia erucae, thymum viride, vel nepetam, tum etiam viride puleium, et caseum recentem et salsum: ea omnia partier conterito, acetique piperati exiguum, permisceto. Hanc mixturam cum in catillo composurris, oleum superfundito.

Put savory in the mortar with mint, rue, coriander, parsley, sliced leek, or, if it is not available, onion, lettuce and rocket leaves, green thyme, or catmint. Also pennyroyal and salted fresh cheese. This is all crushed together. Stir in a little peppered vinegar. Put this mixture on a plate and pour oil over it. (Columella, Re Rustica, XII-lix)

A wonderful salad, unusual for the lack of salt (perhaps the cheese was salty enough), and that Columella crushes the ingredients in the mortar.

100g fresh mint (and/or pennyroyal)
50g fresh coriander
50g fresh parsley
1 small leek
a sprig of fresh thyme
200g salted fresh cheese
vinegar
pepper
olive oil

Follow Columella's method for this salad using the ingredients listed.

In other salad recipes Columella adds nuts, which might not be a bad idea with this one.

Apart from lettuce and rocket many plants were eaten raw-watercress, mallow, sorrel, goosefoot, purslane, chicory, chervil, beet greens, celery, basil and many other herbs.

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Soft-Boiled Eggs in Pine-Nut Sauce

In ovis hapalis: piper, ligustcum, nucleos infusos. Suffundes mel, acetum; liquamine temperabis.

For soft-boiled eggs: pepper, soaked pine nuts. Add honey and vinegar and mix with garum. (Apicius, 329)

for 4 small eggs

200g pine nuts
2 teaspoons ground pepper
1 teaspoon honey
4 tablespoons garum or anchovy paste

Soak the pine nuts overnight in water. Then drain and grind them finely in the blender or pound them in a large mortar. Add the pepper, honey and garum. Heat the sauce in a bain-marie. Meanwhile put the eggs into a pan of cold water and bring to the boil. Let them cook for 3½ minutes, then take them off the heat, plunge them into cold water and peel them carefully. The outer edge of the egg white must be firm, but it must be soft inside. Put the eggs, left whole, into a deep serving bowl and pour over the sauce. Serve.

This recipe can be adapted easily to other eggs, such as quail's eggs. In that case keep an eye on the cooking-time: a quail's egg will be firm in 1 minute.

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Lentils with Coriander

Aliter lenticulam: coquis. Cum despumaverit porrum et coriandrum viride supermittis. (Teres) coriandri semen, puleium, laseris radicem, semen mentae et rutae, suffundis acetum, adicies mel, liquamine, aceto, defrito temperabis, adicies oleum, agitabis, si quid opus fuerit, mittis. Amulo obligas, insuper oleum viride mittis, piper aspargis et inferes.

Another lentil recipe. Boil them. When they have foamed, add leeks and green coriander. [Crush] coriander seed, pennyroyal, laser root, mint seed and rue seed. Moisten with vinegar, add honey, garum, vinegar, mix in a little defrutum, add oil and stir. Add extra as required. Bind with amulum, drizzle with green oil and sprinkle with pepper. Serve. (Apicius, 192)

250g lentils
2 litres water
1 leek, trimmed, washed and finely chopped
75g fresh coriander
5g coriander seed
3g peppercorns, plus extra for finishing the dish
3g mint seed
3g rue seed
75g fresh pennyroyal, or mint
10ml garum
10ml vinegar
5ml honey
olive oil

Wash the lentils and put them into a saucepan with 2 litres of cold water. Bring to the boil, and skim off the scum. When the water has cleared, add the leek and half of the fresh coriander. Grind the spices and the other herbs, and add them with the garum, vinegar and defrutum to the pan. Let the lentils simmer until they are almost cooked. Check the pan every now and then to ensure that the water has not evaporated. At the last minute add the olive oil, the freshly ground pepper and the remainder of the chopped coriander.

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Roast Wild Boar

Aper ita conditur: spogiatur, et sic aspergitur ei sal et cuminum frictum, et sic manet. Alia die mittitur in furnum. Cum coctus fuerit perfundutur piper tritum, condimentum aprunum, mel, liquamen, caroenum et passum.

Boar is cooked like this: sponge it clean and sprinkle with salt and roast cumin. Leave to stand. The following day, roast it in the oven. When it is done, scatter with ground pepper and pour on the juice of the boar, honey, liquamen, caroenum, and passum. (Apicius, 330)

For this you would need a very large oven, or a very small boar, but the recipe is equally successful with the boar jointed. Remove the bristles and skin, then scatter over it plenty of sea salt, crushed pepper and coarsely ground roasted cumin. Leave it in the refrigerator for 2-3 days, turning it occasionally.

Wild boar can be dry, so wrap it in slices of bacon before you roast it. At the very least wrap it in pork caul. Then put it into the oven at its highest setting and allow it to brown for 10 minutes. Reduce the oven temperature to 180°C/350°F/Gas 4, and continue to roast for 2 hours per kg, basting regularly.

Meanwhile prepare the sauce. To make caroenum, reduce 500ml wine to 200ml. Add 2 tablespoons of honey, 100ml passum, or dessert wine, and salt or garum to taste. Take the meat out of the oven and leave it to rest while you finish the sauce. Pour off the fat from the roasting tin, then deglaze it with the wine and the honey mixture. Pour this into a saucepan, add the roasting juices, and fat to taste.

Carve the boar into thin slices at the table, and serve the sweet sauce separately.

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Ostrich Ragoût

Until the 1980s the ostrich was considered as exotic as an elephant, but since then it has become available in supermarkets. Cooking a whole ostrich is an enormous task, but Apicius provides a recipe for ostrich:

In struthione elixo: piper, mentam, cuminum assume, apii semen, dactylos vel caryotas, mel, acetum, passum, liquamen, et oleum modice et in caccabo facies ut bulliat. Amulo obligas, et sic partes struthionis in lance perfundis, ete desuper piper aspargis. Si autem in condituram coquere volueris, alicam addis.

For boiled ostrich: pepper, mint, roast cumin, celery seed, dates or Jericho dates, honey, vinegar, passum, garum, a little oil. Put these in the pot and bring to the boil. Bind with amulum, pour over the pieces of ostrich in a serving dish and sprinkle with pepper. If you wish to cook the ostrich in the sauce, add alica. (Apicius, 212)

You may prefer to roast or fry your ostrich, rather than boil it. Whichever method you choose, this sauce goes with it well. For 500g ostrich pieces, fried or boiled, you will need:

2 teaspoon flour
2 tablespoons olive oil
300ml passum (dessert wine)
1 tablespoon roast cumin seeds
1 teaspoon celery seeds
3 pitted candied dates
3 tablespoons garum or a 50g tin of anchovies
1 teaspoon peppercorns
2 tablespoons fresh chopped mint
1 teaspoon honey
3 tablespoons strong vinegar

Make a roux with the flour and 1 tablespoon of the olive oil, add the passum, and continue to stir until the sauce is smooth. Pound together in the following order: the cumin, celery seeds, dates, garum or anchovies, peppercorns, chopped mint, the remaining olive oil, the honey, and vinegar. Add this to the thickened wine sauce. Then stir in the ostrich pieces and let them heat through in the sauce.

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Roast Tuna

Ius in cordula assa: piper, ligustcum, mentam, cepam, aceti modicum et oleum.

Sauce for roast tuna: pepper, lovage, mint, onion, a little vinegar, and oil. (Apicius, 435)

for the vinaigrette

3 tablespoons strong vinegar
2 tablespoons garum, or vinegar with anchovy paste
9 tablespoons olive oil
4 finely chopped shallots
1 teaspoon pepper
1 teaspoon lovage seeds
25g fresh mint

Put all of the vinaigrette ingredients into a jar and shake well to blend them together.

Brush your tuna fillets with oil, pepper and salt, then grill them on one side over a hot barbecue. Turn them and brush the roasted side with the vinaigrette. Repeat. The tuna flesh should be pink inside so don't let it overcook. Serve with the remains of the vinaigrette.

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Fried Veal Escalope with Raisins

Vitella fricta: piper, ligusticum, apii semen, cuminum, origanum, cepam siccam, uvam passam, mel, acetum, vinum, liquamen, oleum, defritum.

Fried veal: pepper, lovage, celery seed, cumin, oregano, dried onion, raisins, honey, vinegar, wine garum, oil, defrutum. (Apicius, 335)

for the sauce

¼ teaspoon cumin
½ teaspoon celery seed
1 teaspoon peppercorns
½ teaspoon dried oregano
1 tablespoon lovage
1 tablespoon dried onion
1 teaspoon defrutum
1 teaspoon honey
2 tablespoons white raisins
300ml dry white wine
1 dash vinegar
1 dash garum

Pound the cumin and the celery seed in powder, then grind the peppercorns. Mix all the ingredients together and leave the raisins to macerate for at least a few hours and up to a day. Beat the veal fillets with a rolling-pin or meat-tenderizer, until they are flattened. For Roman authenticity, the escalopes should be cut into small pieces or strips after frying-they didn't use knives at table. Sprinkle with salt and pepper, then fry briefly on both sides in a hot pan with a little olive oil. Remove the veal from the pan. Put the sauce mixture, let it reduce, then pour it over veal and serve immediately.

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Nut Tart

Patina versatilis vice dulcis: nucleos pineos, nuces fractas et purgatas, attorrebis eas, teres cum melle, pipere, liquamine, lacte, ovis, modico mero et oleo, versas in discum.

Try patina as dessert: roast pine nuts, peeled and chopped nuts. Add honey, pepper, garum, milk, eggs, a little undiluted wine, and oil. Pour on to a plate. (Apicius, 136)

400g crushed nuts-almonds, walnuts or pistachios
200g pine nuts
100g honey
100ml dessert wine
4 eggs
100ml full-fat sheep's milk
1 teaspoon salt or garum
pepper

Preheat the oven to 240°C/475°F/Gas 9.

Place the chopped nuts and the whole pine nuts in an oven dish and roast until they have turned golden. Reduce the oven temperature to 200°C/400°F/Gas 6. Mix the honey and the wine in a pan and bring to the boil, then cook until the wine has evaporated. Add the nuts and pine nuts to the honey and leave it to cool. Beat the eggs with the milk, salt or garum and pepper. Then stir the honey and nut mixture into the eggs. Oil an oven dish and pour in the nut mixture. Seal the tin with silver foil and place it in roasting tin filled about a third deep with water. Bake for about 25 minutes until the pudding is firm. Take it out and when it is cold put it into the fridge to chill. To serve, tip the tart on to a plate and pour over some boiled honey.

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Eight recipes from Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Faas. Also available on website: online catalogs, secure online ordering, excerpts from new books. Sign up for email notification of new releases in your field.

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Get a taste for the dishes of ancient Rome, including honeyed wine, boiled eggs with pine nuts, and garum fish sauce.

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Your cooking show will be a video short, no longer than 5 minutes. You may need to speed up your video and make editing cuts. Many free video compressor apps are available online if you need to compress your video for posting it below. YouTube also works well for loading onto the Padlet. Make sure to use "private" if you are using YouTube. Who knows...you may be the next Rome's Top Chef!!!

You must state the following in your video:

1. First and last name and a brief introduction of yourself.

2. Name of the dish you will be making.

3. Ingredients you are using.

4. Cite the source of the recipe.

5. Add fun/interesting historical facts about your dish and how it relates to ancient Rome.

6. Show the dish you prepared plated.

7. Make sure you or your taster(s) give a critique about how the dish tastes.

8. You may dress the role, ie. toga, laurel wreath crown, etc.

9. Clean up after yourselves!!!

If you need a place to start for finding historically accurate ancient Roman recipes, have a look at the posted articles in this column.

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Neptune (Poseidon) Temple <--- Type the name of the god's temple here!

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Student Example <---Type your first name, last name, and class period here!

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Travel back to ancient Greece and Rome…without ever leaving Los Angeles. J. Paul Getty re-created an ancient emperor's palace in the Pacific Palisades and filled it with treasures. For this travelog, you will search and create logs, poetry, and sketches for answers to questions about the palace and its treasures. Carpe diem!

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As the Roman Empire declined as a superpower, emperors kept the Roman people pacified by offering them free food and rousing entertainment in the Roman Colosseum. Now, "bread and circuses" applies to any civic or governmental entity in which the masses willingly accept short-term solutions to ease their discontent.

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Rome Bread & Circuses Slide Deck Template

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Sports Through the Ages

Connecting Ancient Rome to Current Times

Objective: You will create a slideshow detailing sports and stadiums in the Roman Empire and modern times. Your presentation will include similarities and differences between ancient and modern sports and entertainment. You include slides referencing stadiums and arenas built throughout the Roman Empire and those used today.

Your slide show MUST BE at least eight slides in length. You may use any slide program you wish (Keynote, PowerPoint, Google Slides, Prezi, etc.) Your slide presentation will be turned in on this class Padlet and will be shared with the class. Be creative!

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My inspiration for this picture is the Ocean Sunfish. My procedures were to cut up random shapes out of the paper and see if they fit the sides I wanted them on. The materials I used were paper and acrylic marker for the grey paper because there wasn’t grey paper. A technique I used was drawing the picture before actually putting the pieces on. A difficulty I had was finding the size of each side because the paper might’ve been too big or too small. A technique I came up for next time was measuring each side of the drawing so I could see how long each side was so I could cut the pieces out normally. Something I would like to share about this piece is that there were originally going to be other fishes in the background but it was too hard to make so I gave up.

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My inspiration for this mosaic was the ocean. The procedure I used for the background was cutting up different types of squares. For the seaweed, I first cut off a seaweed shape and then cut it up into pieces, for the starfish, I cut out five starfish legs and then cut smaller ones. I put a star in the middle, and for the jellyfish, I cut up pieces in the shape of the jellyfish. I used cardboard, white paper, green paper, brown paper, yellow paper, blue watercolors, pink watercolors, pink paint, scissors, and glue. I used techniques to make the background pieces out of blue watercolors to make it look more like an ocean and first drew out the jellyfish. I had difficulty finding the perfect shape for everything and losing the shape I made for a specific part of my mosaic. A solution for next time is to draw everything out first and also put the pieces I cut out that are important somewhere else, away from my other pieces. Something I would like to share about this piece is that it represents what you see in an ocean.

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My inspiration for my artwork is the Takashi Murakami flower. My procedure to create my work was to cut up pieces of paper, triangular, or rectangular, and glue them onto my base. The materials I used were, magazine paper, pink poster paper, scissors, and a glue stick. One technique I used was, whenever the paper got stuck on my finger, I would use the flat part of my scissors to make the paper stay, while I unstuck the paper from my finger. A difficulty I had while creating my work, was figuring out what pieces to glue to create space between them, but also not creating too much space or too little space where it got to the point they were overlapping. A suggestion that could help for the next time could be placing pieces where it would be easy to align other pieces. It was fun to create a mosaic, but it was also very time consuming. I’m glad that I finished, and I really love the design I created, and the process of doing so.

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I picked this picture because it was really nice to do.

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My inspiration in doing this mosaic is it reminds me of calm times and relaxation from lots of work. The materials I used were scissors, glue, color paper, ruler, pencil, eraser, and white paper. The procedures with the mosaic is first I drew an outline of the image so I could put the paper on the correct spots. I then took color paper, ruler, and scissors to cut the paper into squares to use to glue. I then glued the coloring paper onto the paper until it was done. Some difficulties I had with this project was cutting all the paper. It was very time consuming and getting the transitions for the next color. Solutions that could help with the next time are using different shapes and having another paper and put different shapes in to see how it would look so I can make my mosaic look better. The technique I used was making an outline of the palm tree and the birds so it would be easier to glue paper to make them. I also made lines of the colored paper and cut them to squares. The experiences I had making my mosaic was challenging, fun, and creative.

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What inspired me to make this picture is the wolf who raised Romulus and Remus. I cut out little pieces of paper into random shapes and then put them together to form the picture. I used magazine paper for the mosaic and glue to hold it down. A technique that I used was to cut pieces that were supposed to be curved like a triangle so I could make a curved line with many little triangles. A difficulty I had was that I had to take all the papers off and glue them to the paper without messing up the pattern after I laid them down how I wanted them. Next time I would glue them down immediately so I won't have to go back and glue them all on at the end. Something I would like to share about my experience creating this mosaic is that it is hard to find the right piece to fit where you want it to go.

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My inspiration for this piece is my favorite artist, Olivia Rodrigo. She’s usually associated with butterflies and stars and she has inspired me to make this. I didn’t have any rules for this art piece other than the pieces can’t be too big. I used recycled soda cans to make it, along with glue, a paintbrush to spread the glue, scissors, and a canvas to stick the cans on. For techniques, all I did was measure and cut out what shape fits best in each spot. The biggest difficulty was getting the soda can pieces straight which is why it looks messy. I also ran out of pink soda cans which is why there are red parts. My only suggestion for next time is to grab as much soda cans because you never know when you’ll run out! This took me a week and was a hard process but I’m glad how it turned out and I’m proud of myself for doing and accomplishing this.

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Doing this project was tough but it was fun. I had a REALLY hard time putting the egg shells on the cardboard but I managed to do it anyway. My inspiration for this mysterious lemon was because honestly I LOVE lemons. The challenges I faced while doing this was gluing the mini individual little egg shells which believe it or not,. took me one HOUR. I know, crazy right? The reason why I finished so early was because someone told me to be patient, which I’m not really good at. Trust me, it helped a lot. Techniques I used were crumbling the egg shells and placing them on the cardboard while gluing. The materials I used were paint and egg shells! Lastly, something I would like to share is, just be patient and everything will be fine.

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I thought of doing the colosseum for my project because I feel that its one of the main parts that represent ancient Rome. I used a sort of painting paper for the base, and for the mosaic piece I used construction paper. I selected the color pallate by matching up colors to match the colors of a printed picture of the colosseum. I also cut up the paper into smaller pieces because it would add more detail to the building. I organized the paper by putting each separate color in different bowls. I would stick the little piece of paper on the glue sticky, then I used my finger to put it down and move it around. It was difficult to do while my fingers were all covered in glue toward the end. So I would take a break to wash my hands every few minutes. I had a lot of fun making this piece because it was a little difficult, but not impossible.

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My inspiration for this picture were swans. The procedures I did were to get a blank canvas and sketch the picture, then I cut pieces of paper for each color. The materials I used were a painting canvas, a glue stick, scissors, and colored paper. A technique I used is to cut angular shapes so they fit into the canvas to give it a full effect. Something I would like to share is that when I was gluing the flowers, I would accidentally glue the flower petal part green instead of yellow for some of the flowers.

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For my inspirations, I originally had a more abstract idea in mind about dysphoria that used purple, from a scratch project I saw, but I slowly moved away from that and took a more grounded approach basing my work off of the japanese concept of a hikikomori, a extreme form of social withdrawal I learned from a great video essay and the video game, OMORI. For my procedures, I simply got sketched something on paper, cut magazines by vague eyeballing, and glued it to paper close enough to the sketch. For my materials, I used some magazines about christmas deals, and some calendars. I used price information from the magazines to surround the phone to convey how distracting and noisy devices can be to being outside and social. For techniques, I used the magazines for objects in the room our titular hikikomori lives in. Often I would miscut paper and have to cut smaller paper to fit, which I think conveys how much life seems to fall and drift apart by all the empty spaces the multiple pieces form. Two times I didn't only actually eyeball my cutting, and I used pencil to see where I should cut. I had many difficulties and mistakes, the upper left red circle was not intended to be a sun. It was meant to be a light source when I first wanted this to be more abstract, but now it looks like our hikikomori is just sunbathing. When I first sketched them out, I also happened to make them a bit to lowly positioned on the canvas, and thats where I got the idea of a hikikomori, lying low on the ground. When I tried to glue my first piece however, I realized it didn't stick to the canvas. This was because I was using a canvas, and not just paper, so I had to draw my sketch again on paper, and I sadly draw worse when I draw multiple times. It didn't matter too much since it was just a sketch, but the original looked really good. I also forgot to make a pillow by using slightly darker grey blue, but it doesn't matter too much. If I do this again, some suggestions I have are to be "less artistic." This was very hard to detail, and a lot of this paragraph was taken up of me explaining my artistic decisions, I didn't do too much special on the actual mosaic. Next time I should make nice art of one of my characters. If I have anything to share, I will say that this was really interesting! It got a little tedious, but I liked planning ideas of what it should be.

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My inspiration for this picture are the flowers. I see when I go on walks. Some of them are watered down and droopy and some are really pretty. But all are beautiful. My procedures were sketching the picture, cutting different colored paper to different shapes, and making sure they fit. The materials I used were cardboard, colored paper from old books and construction paper, plain white paper, glue, and scissors. A technique I used was making sure each piece was placed in the perfect spot, so it doesn’t overlap anything.A difficulty I had was erasing the pencil marks and making sure the picture looked like a flower. A suggestion that can help for next time is to erase the pencil marks before gluing the pieces down. I really enjoyed making this mosaic as it was relaxing and made me feel very productive.

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Abby Rison - Bread & Circuses submission

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Abby Rison - Bread & Circuses submission

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Flora - Temple of Flora

Roman goddess of flowers, spring, and fertility.

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My inspiration for this picture was a photo of a sunset. My procedure was to cut out squares and glue them. I glued them in rows and mixed the two blues to make the water. The materials are used very colored paper and glue. A technique I used was that before gluing the colored pieces I drew the picture. One difficulty I had was separating each piece of paper. I tried mixing colors for the sunset, but it didn’t work out. Overall I know what to do better next time.

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I decided to do a mosaic of the beach because I love the ocean and everything about it. I practically go everyday. For my mosaic, the materials I used, was colored paper, glue, and white paper for the background. This was relatively easy to make, so thankfully I didn’t run into any trouble.

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The inspiration for my art piece was for extra bonus points and I had no idea on what to do for the mosaic. My procedures were, creating the outline of the image the  “Justinian Mosaic." (I only did Justinian in the middle and only his top half.) Then I gathered construction paper that was brown, black, red, yellow, orange and light blue. But when I gathered these materials I needed to improvise  with the skin color so I used a different kind of paper that matched the skin color. Soon I started to cut up small pieces to big pieces and placed them carefully.

Two difficulties I had were running out of glue and getting every detail into the mosaic. I fixed the glue problem by finding out I had a giant gallon of glue to finish the mosaic. For the details, I just placed every individual piece without messing up.

My experience doing this project was really stressful and I thought this was going to be easy and stress free, but in the end the art piece turned out to be fine.

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Juno Goddess- Represents Love, Marriage, Childbirth, fertility, and Women’s health.

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My inspiration for this mosaic was a drawing made by my mom.

I cut colored paper into small pieces (squared, triangles).

I mainly used paper board, constructed paper, and glue.

I made sure to put the glue first so I could move any pieces around if the were too close. I also filled in large spaces with smaller pieces.

The only difficulty I had was making sure none of the pieces overlapped with each other.

I just need to cut the pieces smaller next time.

My mom really liked my flower.

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I chose to make a Snoopy mosaic because he is my favorite “Peanuts” character.

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My mosaic is a beach scene with a sand castle, a palm trees and the ocean. I used glass tiles and hot glued them down to make my mosaic. My inspiration is California because of the beaches.

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https://youtu.be/JMMDe31iZk4?si=Ve00qznCto8mcMl9

My inspiration for the mosaic is I wanted to create a unique bird that did not just stay one color, but showed all of the colors of nature. My procedure was first gluing the tiles on to the bird then letting it dry for one hour next I mixed a white powder with water to create a mixture that I would put over the tiles after that I let it dry, then brushed white mixture of the tiles bird to create the white filling under the tiles. The materials I used were colorful stones, a wood shape, glue, and a white powder with water. A technique that I use was setting the tiles down onto the bird before gluing them to see where they fit and make sure that it was the design I liked. The difficulty I had was creating the white mixture because I accidentally added too much water the first time while mixing it and it became white water. A suggestion I would add if I had to do it another time or to or tell somebody is to make sure you don’t add too much water to the white powder or it will become white water instead of paste. something that I would like to share about this piece is my first design was to create the colors altogether, but then I changed it and just made it a bunch of colors not designated sections because I thought it will look better.

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My inspiration for this mosaic is our lord and savior Jesus Christ. This mosaic has a crucifix to represent my faith in God as a Catholic. This piece of art took me about an hour. The difficulties of this was placing each piece in order, and constantly burning myself. Some materials I used were a hot glue gun, a canvas, and the pieces for the mosaic. Some of my procedures include putting glue on the canvas and placing them one by one carefully and slowly. Another thing that kind of threw me off was me running out of certain colors for example, I ran out of the light blues and had to use turquoise on the right. As you can see, I also ran out of white and put a black line above as a little bit of separation. I would recommend this because it’s fun and creative to do by yourself or with others.

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My inspiration was my neighbors garden. my procedures was glue then mosaic tile. materials i used was adhesive and mosaic tile. one difficulty is how long this took. one solution is to use bigger pieces but not too big. this took 3 days to make.

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My inspiration for this picture were the tulips in my garden. My procedure was to start by first drawing a flower. Then I picked out colors for my flower. Lastly, I cut my colored construction paper in little rectangles. I used pencil, construction paper, and scissors. The technique I used was sketching a picture lightly on a white piece of paper and then I tried to color it in with the small pieces of construction paper that I cut. A difficulty I had was making the small construction paper rectangles the right size and fit them in the picture. A solution I came up with was making the picture bigger and the construction paper smaller. I enjoyed making this art work even though it took more time than ii thought it would. I learned to be patient and try new techniques.

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Arva Parikh, Henry Leckart, and Nicolas Munóz. Period 6

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Arva Parikh, Henry Leckart, and Nicolas Munóz. Period 6

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FOOD IS GOOD! Roman Bread

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I made a mosaic of a Roman soldier with a gold helmet and a red slash. This inspiration was from my fascination with the Roman empire and its long history.  My procedure for this project was to first outline the Roman helmet on white paper. I then cut tiny pieces of red, gold, blue, and peach construction paper and glued them onto the paper outline. The materials that I used were white paper, construction paper, cardboard, glue and scissors. The technique that I used was putting the tiny pieces of paper in groups of 3, 4, or 5 and then putting other pieces of paper of the same color to fill in the gaps.  Some difficulties that I faced was putting in the extra pieces of paper to fill in the blanks without touching each other. This required cutting the paper very small which took a long time. The solution  for this problem was to use a smaller scissor so I could better control the cutting. One thing I want to share is that this mosaic project took a long time and a lot of patience, but all my hard work paid off in the end.

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For my mosaic project, my inspiration was my cat, Nava. I see her everyday so I thought it would be good to make a mosaic of her. The materials I used were tissue boxes. My procedures were to slowly work on the body, go to the head, then finally, the tail. I had no real techniques, I just winged it and cut pieces and put them were I thought they would go. Some difficulties I had with my mosaic were the eyes. It looks like a constipated 4 year old put them! I had no real idea where to go off of, so I just put it there and called it a day. Another issue was having enough tissue boxes of the color to put them down. I somehow managed to pull it off with just one white, and some brown spots, which was fine. A solution I have for not having enough tissue box colors, is to just be more prepared and have more materials. I found this project really fun, and even though it doesn't look the best (obviously) I still enjoyed doing the project, and would do it again in the future!

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Creating this mosaic of Marilyn Monroe was a deeply inspiring journey, both artistically, and personally.

I was drawn to her iconic beauty and story. I am fascinated by her image and how it has transcended time for someone to bring her to life in this form.

I carefully selected the materials which include two pages from a magazine to create her portrait. The technique I used was to cut into triangles the magazine pages and place each piece carefully to capture the softness of her features, and the look of her eyes.

One of the main challenges I faced was achieving the right balance between the details in her face and the overall structure around her face. I overcame this problem by stepping back to look at the work from different angles and distances. I finally found a solution when I focused on one part of the mosaic at a time.

I really enjoyed this activity. It made me think of all the hard work that Romans did when decorating all those columns with such fine designs. Some of the curved designs resemble the designs on the pieces that I used to decorate the area that is not her face.

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My Inspiration for this Mosaic is a Christmas tree ornament I made in preschool. My procedures were to cut pieces of red and yellow paper and made them into this design. The materials I used are red and yellow paper, and hot glue. Next time I would rather use glue sticks than hot glue, but I am okay with the finish.

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My inspiration for my mosaic is one of Jhene Aiko’s album covers, Chilombo, but not necessarily the woman in the picture, but an adapted version.. My plan was to cut up different sizes of plastics and plates and arrange the pieces on the canvas. The materials I used were plastic solo cups in colors black and yellow, blue and pink transparent plastic bottles, gold paper plates, one 12x16” canvas, and E6000 glue. My techniques were to lay out the plastic cut pieces on the floor before I glued them on. I also cut some pieces made to fit into small open spaces after most pieces were glued on the canvas. A difficulty I had was having to take time on shaping the pieces that made for certain spots, and another difficulty was putting groups of larger cut pieces on the board when I was tired or wanted the process to go faster. The solutions that I came up for my difficulties were limiting glueing big plastic pieces on my canvas and taking being careful for not overlapping pieces on my canvas. One suggestion is to take your time and actually do your work because doing an art piece that takes alot of time and trying to crunch it into less time is harder to do especially when your working with smaller pieces or on crucial details.

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The inspiration for this mosaic came from traditional Roman art, which often depicted scenes under arches with bold, vibrant colors. To create the piece, I started by sketching the design, then cutting pieces of colored paper into small tiles. These tiles were arranged carefully to form the figure, the arch, and the sunlit background. The materials used included construction paper, glue, and a sturdy paper base. I employed a mosaic technique, focusing on tile placement to create texture and depth. One difficulty I encountered was aligning the tiles evenly, especially in curved areas like the arch and the figure’s shape. To solve this, I trimmed and adjusted individual tiles as needed. This project taught me patience and precision, and I’m proud of the colorful, dynamic effect of the final result. Next time, I might experiment with smaller tiles for more intricate details. I enjoyed the creative process of designing and assembling my masterpiece.

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My inspiration for this piece was that I showed my friend Glen’Nyah my unfinished mosaic and she told me it really looked like a puffer fish and that inspired me to make and underwater themed mosaic.

I cut the paper and glued it onto cardboard and then I glued colored paper onto the cardboard.

Scissors, glue paper, cardboard, and colored paper.

I did not really have any techniques.

The difficulties I had with this project was it was very hard to get the supplies and I didn’t know what design to do but it all came together in the end.

A solution I came up with for this project was to think of your design ahead of time.

I feel like this project was very hard but a very fun experience.

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King of the gods. God of sky, lightning, and thunder, (hence the clouds!)

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For my mosaic I chose to do a popular children's character named ¨Snoopy." I got my inspiration from a shirt that I own made by the brand, ¨Aeropostle,¨ that partnered with snoopy but added hockey, hence the hockey stick and the helmet.

The materials I used were, a pencil, a wooden circle, a hot glue stick, paint samples, an x-acto knife, and scissors. My procedure was sketching my drawing, cutting my samples, gluing them down, then cutting it to fit my outline correctly.

Some techniques I used were cutting my sample to fit a specific place, for example for the ear I cut a circle that would fit the hole and then cut it into different shapes so I knew it would fit correctly yet still have the look of a mosaic. Some difficulties I came across were trying to find pieces that fit together yet didn't touch each other, this is where my x-acto knife came in handy. I used my x-acto knife to cut pieces once they were glued down to make them rounded, or curved. or more separated.

Another issue was trying to find a good material to use. At first, I was going to use construction paper, however, I soon realized this idea would not work since I was going to use hot glue because it would dry much quicker than regular glue, but if I used the construction paper the glue would have burned straight through it. The paper would have been hard to trim without ripping unlike the samples. The samples ended up working out better because the hot glue made it stiff giving it an almost tile like feeling to it.