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27 Dec 2024 - 10:23 am

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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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27 Dec 2024 - 05:45 am

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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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26 Dec 2024 - 10:31 am

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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

Michaelescam

26 Dec 2024 - 07:07 am

—
Donald Trump’s Senate allies are racing to defend Tulsi Gabbard, his pick to lead US intelligence services, in what could become the next test of the president-elect’s bid to install provocative nominees — and of any Republican appetite to stop him.

Gabbard and another contentious Trump pick — Pete Hegseth, who has been tapped to lead the Defense Department — came under sharpened scrutiny Sunday as the spotlight shifted from Matt Gaetz, Trump’s toppled choice to be attorney general.
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Senators bracing for confirmation battles over unorthodox Trump Cabinet picks

Speaking on CNN’s “State of the Union,” Democratic Sen. Tammy Duckworth warned of Gabbard: “I think she’s compromised.” The Illinois senator brought up Gabbard’s visit to Syrian President Bashar al-Assad in 2017 and policy positions where she’s appeared to mirror Russian propaganda talking points.

But Republican Sen. Markwayne Mullin, speaking to Dana Bash on the same show, said such claims were “ridiculous” and “outright dangerous” and called for Duckworth to retract them.

The extraordinary public debate over whether a president-elect’s pick to oversee US intelligence agencies is a compromised asset is a taste of the massive upheaval that likely awaits next year in his second term.

Key questions as Thanksgiving week opens
But it’s far from the only question that Trump’s political comeback has sent swirling around Washington heading into the Thanksgiving holiday this week.

Trump’s pick of Hegseth is also facing uncertainty after the release last week of a 2017 police report detailing an alleged sexual assault in California. The former Fox News anchor says the encounter with a woman in California was consensual. He denies wrongdoing and was not charged.
One big unknown is whether Republican senators are again prepared to challenge Trump’s judgment after it quickly became clear that Gaetz wouldn’t have enough of their votes to be confirmed amid his own sexual misconduct allegations, which he denies. One theory is that the incoming GOP majority won’t simply be a rubber stamp for an all-powerful president. But the withdrawal of Gaetz — who was already widely disliked in Congress — may leave senators feeling they owe the president-elect on his other highly controversial choices.
Trump’s new selection for attorney general, Pam Bondi, is meanwhile being welcomed by many Republicans, suggesting she’ll have an easier path to confirmation than Gaetz. But the former Florida attorney general’s past vow that “prosecutors will be prosecuted” raised expectations that the president-elect plans to press ahead with his promise to use the powers of the Justice Department to seek retribution on those who have investigated him, including over his attempt to steal the 2020 election.
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26 Dec 2024 - 07:03 am

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