11-26-2009, 08:11 PM
A series of unfortunate events prevented me from teaching last year, but happily, two weeks ago, I was able to offer up my two hour class on Roman cuisine. I lectured for two hours, fleshing out my agenda from recommendations so kindly offered here, and instructed the class on creating two of the older recipies: Mixtura cum Nicleis Pineis (Columella) and Epyterium Varium (Cato).
The class was very well received: I had eight students (the average was 2-3) and much interest in further classes. One of the key points which made this a success was placing Roman food and dining in the context of the culture, particularly as it relates to dining practices.
A most satisfying experience, all in all! I look forward to offering the second phase in the future.
The class was very well received: I had eight students (the average was 2-3) and much interest in further classes. One of the key points which made this a success was placing Roman food and dining in the context of the culture, particularly as it relates to dining practices.
A most satisfying experience, all in all! I look forward to offering the second phase in the future.
Iulia Sempronia (Sara Urdahl)
Officium ante Proprium Bonum
Officium ante Proprium Bonum
