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The Roman colonies provided many foods to Rome; the city received ham from Belgium, oysters from Brittany, garum from Mauretania, wild game from Tunisia, silphium (laser) from Cyrenaica, flowers from Egypt, lettuce from Cappadocia, and fish from Pontus. [7] The ancient Roman diet included many items that are staples of modern Italian cooking.
Roman books on agriculture include a few recipes. [63] A book-length collection of Roman recipes is attributed to Apicius, a name for several figures in antiquity that became synonymous with "gourmet": [64] "the recipes are written haphazardly, as if someone familiar with the workings of a kitchen was jotting down notes for a colleague."
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
Ancient Roman chefs (3 P) Roman cookbooks (1 P) F. Roman fish processing (5 P) Pages in category "Roman cuisine" The following 30 pages are in this category, out of ...
Neon green lights beckon drivers to busy Wayne's Drive Inn (yep, the extra "n" is part of the name), around since the '50s to fulfill all of your comfort-food cravings. The wide-ranging menu ...
The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
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3. Green Bean Casserole. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. test kitchen ...