Integrated Wisdom

You Ate What?

I looked up some of the ancient recipes, and some were bizarre, but many are quite normal. You don’t have to eat flamingo tongue to dine like a Roman. If you’re interested in experimenting, here’s the recipe from Apicius for making Parthian chicken. (FYI, Parthia was part of ancient Persia and the nemesis of Rome.)

  • 1 medium chicken
  • 1/2 tsp lovage (substitute celery or ajwain seeds)
  • 1 tsp of caraway seed
  • 1/2 to 3/4 tsp of asfoetida powder (substitute 8 finely minced garlic cloves)
  • 1 cup medium sweet white wine
  • 1 tbsp olive oil
  • dash of pepper
  • 3 tbsp garum (substitute Thai Nam Pla, Vietnamese Nuoc Nam Mhi, or Italian Colatura D’alici)

There are a number of websites you can go to for other ancient recipes, some of which sound pretty good, even a little enticing, although I haven’t bothered to make them yet. So, if you’ve got the stomach, give them a shot.

Crystal King, author of Feast of Sorrow, lists a number of recipes from various sources on crystalking.com 
Or you might want to try pass-the-garum.blogspot.com 

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