07-09-2003, 05:23 PM
This is probably a sensitive subject, but my wife, a good cook, is at odds with other reenactors in their interpretations of Roman recipes. Many that we've seen to us seem pretty inedible. The wheat/grain breads are heavy and take a lot of chewing. Many of the other recipes are defended as straight from Epicius. However, with all the money Romans had and their interest in eating, and that we can't be all that different from them, it seems unlikely they ate this.<br>
We think Epicius was a guide rather than recipes. The Joy of Cooking relates that 18th and 19th century American recipes really had not exact measurements or procedure; cooks were so experienced that they grasped the dish from the bare specifications. Such we think was the way of the Romans.<br>
Given that, how do you do your food displays? Thoughts on this? <p></p><i></i>
We think Epicius was a guide rather than recipes. The Joy of Cooking relates that 18th and 19th century American recipes really had not exact measurements or procedure; cooks were so experienced that they grasped the dish from the bare specifications. Such we think was the way of the Romans.<br>
Given that, how do you do your food displays? Thoughts on this? <p></p><i></i>
Richard Campbell
Legio XX - Alexandria, Virginia
RAT member #6?
Legio XX - Alexandria, Virginia
RAT member #6?
