Melior coquus by ayo ollivier

LA

2019-01-25 10:09:45 UTC

José Manuel Robles and Lucia López

2019-01-25 11:19:21 UTC

The Mediterranean diet is recognised today as one of the healthiest in the world. Much of the Roman diet, at least the privileged Roman diet, would be familiar to a modern Italian.

They ate meat, fish, vegetables, eggs, cheese, grains (also as bread) and legumes.

Hector and Oscar

2019-01-30 07:52:45 UTC

For the ordinary Roman, ientaculum was the breakfast, served at a day break. A small lunch, prandium, was eaten at around 11am. Tha cena was the main meal of the day. They may have eaten a late supper called vesperna.

Their dict was more less like the mediterranean diet. They ate meat, fish, vegetables, eggs, cheese, grains ( also a bread ) and legumes.

The roman dinner was an expectacle to all senses, the diniong room was decorated with mosaics and paintings.

The dinner had three courses, starter, main course and desert.

The meal was served with wine as an accompaniment to the food. The food was usually fromexotic origin (wild animals, birds and fish).

To be exact:

Pheasant, thrush, raw oysters, lobster, shellfish, venison, wild boar and peacock.

Óscar Timón Suanes.

Hector Adrianus Takeshita Sanchez.

Laura y Gonzalo

2019-01-30 07:56:01 UTC

CARNE AL GARUM.

In a frying pan with oil, pork fillets are fried. They are removed, a spoonful of garum and two of honey should be added to the oil of the pan. The meat is put back in the pan for it to take the flavor of the sauce.

Laura y Gonzalo

2019-01-30 08:06:14 UTC

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome and later Byzantium.

Thomas Emma et Thibault

2019-01-31 10:52:57 UTC

https://www.google.fr/search?q=vin+antiquit%C3%A9&rlz=1C1GCEU_frFR834FR834&source=lnms&tbm=isch&sa=X&ved=0ahUKEwj1ssuO9JfgAhXHVBUIHcBvAaIQ_AUIDigB&biw=1366&bih=657#imgrc=3u29WYePZtuD4M:
Drinks

To drink wine, the Romans mixed it with water because they did not control the fermentation and the degrees of alcohol.

There were several types of wine, sweet wines: passum.
The mulsum is a blend of sweet wine and honey.
The conditum, a blend of sweet wine, honey and spices.

Julie Lise et Julia

2019-01-31 11:03:42 UTC

Es la receta de la Patina Versatilis,
en esta receta hay: pinon, nuez, miel, pimienta, garum, huevos, aceite de oliva, leche.
Encende el horne. En masa de tarte desplega las nuez, los pinon y el pimienta. Pone en el horne y deja asa durante 5 minutos. Saca el masa de tarte y servi en un bol. Con ayuda de mortero aplasta las nueces y el pimienta. Anadi el miel, los huevos, le garum y el aceite de oliva. Anadi el leche y remover. Servi el mescla en un sartén y deja durante 20 minutos.

Thibault.S Martin.G et Guillaume.C

2019-01-31 14:16:28 UTC

In the Romans, breakfast (jentaculum) is frugal: you can eat a little bread, some olives or biscuits.
The midday meal (prandium), around noon, remains light, even among the rich: cheese, fruit, bread soaked in wine can calm hunger until evening. Evening dinner is the only real meal of the day. It starts at the end of the afternoon, and ends at nightfall. The poor and the rich do not eat the same things or the same places. Guests pay actors, singers and dancers to entertain guests.

Lucas,Lisa et Guillaume B

2019-01-31 14:27:44 UTC

the tiropatinam is a Roman's dessert. It's a blank who need milk, honey, five eggs and a litlle bit pepper.

matilde_morales — 2019-02-25 11:16:50 UTC

Comment servir un bon vin

Rafa Garcia.Lechugas con puerros y granadas

2019-03-05 09:54:00 UTC

Rehogar los puerros en una sartén.Tras trocear la lechuga,añadir por encima los puerros rehogados y unas aceitunas negras.Para aderezar,hacer na vinagreta con poco de comino,unos granos de granos de granada,aceite,sal y vinagre

Rocío Romero. What they ate?

2019-03-05 09:54:30 UTC

The mediterranean diet is recognised today as one of the healthiest in the world.Much of the roman diet, they ate meat, fish, vegetables, eggs, cheese, grains (also as bread) and legumes. Meat included animals like dormice (an expensive delicacy). Smaller birds like thrushes were eaten as well as chickens and pheasants. Beef was not popular with the romans and any farmed meat was a luxury. Meat was usually boiled or fried-ovens were rare.

JUAN CARLOS PALOMINO NABOS CON MOSTAZA

2019-03-05 10:04:28 UTC

Hervir nabos con la piel.Ya cocidos quitar la piel y cortarlos en rodajas.Ya fríos se sirven con una salsa hecha con mostaza,aceite,comino,eneldo y pimiena

marta luque Flamingo tongues

2019-03-05 10:10:06 UTC

Were considered a very delicious food to be cooked and delivered to a Roman table.Not only it was said to be very tasty,but the luxury and delicacy of this dish was something which made the upper class Rom

Juan Carlos y Rafa

2019-03-05 19:37:38 UTC

APICIUS
Cocinar ha sido un arte desde la antigüedad, esa incansable búsqueda de sabores, texturas, colores, presentación... Siempre ha estado presente en la consciencia de muchos a través del tiempo, en la antigua Grecia hubo muchos interesados en la cocina, sin embargo el tratado más antiguo de recetas que ha llegado hasta nosotros es la obra de Marcus Gavius Apicius cuyo seudónimo es "Apicius", era un mote que se le daba a muchas personas que practicaba el epicureismo, esa filosofía que busca la felicidad a través de placeres prácticos e inteligentes, siempre en la búsqueda de la excelencia, por lo que Marcus Gavius Apicius no fue el único Apicius en la Historia pero sin duda fue un gran gastrónomo, siempre en la búsqueda del refinamiento a la hora de cocinar.

Juan Carlos y Rafa

2019-03-15 11:33:53 UTC

APICIUS

Marco
Gavio Apicio (in Latin, Marcus Gavius        Apicius) was a
Roman gourmet of the 1st century AD. C., presumed author of the book
De re coquinaria, which is a source to learn about gastronomy in the
Roman world. He lived during the reigns of the emperors Augustus and
Tiberius. He married one of his daughters with Sejanus.Apicius
was known above all for his eccentricities and a huge personal
fortune that he squandered in his eagerness to obtain the most
refined foods, elaborated in complicated recipes, some attributed to
him, like the foie gras obtained from the liver of geese fed with
figs.
In ancient Greece there were
many interested in cooking, however the oldest treaty of recipes that
has come down to us is the work of Marcus Gavius Apicius whose
pseudonym is "Apicius", was a nickname that was given to
many people who practiced Epicureanism

the best cook in the antiquity

2019-03-18 13:33:57 UTC

Appicus was a very good and famous cook who lived under the reign of tibere

2019-03-18 13:44:46 UTC

romain drank wine

2019-03-22 10:05:00 UTC

Qui comedit ante prandium

Salma y Marta

2019-04-01 09:35:10 UTC

Cena de Trimalcion

En la obra el Satiricón de Petronio, está descrito el banquete de Trimalción, un banquete muy exagerado y extravagante, escrito con mucha ironía y a la vez crítica social. La cena transcurre en la casa de Trimalción, un liberto, que hace ostentación desmesurada de su riqueza y deja maravillados a sus invitados. Tan pronto entran por la puerta quedan boquiabiertos cuando ven la magnificencia de la decoración. Trimalció es el prototipo del nuevo rico, extravagante, caprichoso, voluble, con muy mal gusto, lo que hoy llamaríamos: un hortera. En primer lugar, alude a su gran riqueza, según él todo lo que necesita sale de sus fincas, y su capacidad de exageración es tan grande, que según él su finca va desde el Lacio hasta Sicilia, ocupando así media Italia. La cena, consiste en una secuencia de servicios con muchos platos cada uno, servidos con gran teatralidad. Por ejemplo en una de las escenas se relata que de la cocina salieron tres jabalíes vivos, y hace escoger uno a los invitados. No pasaron ni cinco minutos cuando, de la cocina, salieron los cocineros con un jabalí enorme ya cocinado. Trimalción llama al cocinero y le dice que no es posible que ya lo haya cocinado, y que además no lo ha limpiado adecuadamente, puesto que el animal parece muy rechoncho. A punto de castigarlo con unos cuantos latigazos, el cocinero abre el animal en canal y saltan de su interior gran cantidad de salchichas y embutidos, todos los invitados irrumpen en aplausos.

matilde_morales — 2019-04-17 07:42:31 UTC