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Lying down and vomiting between courses: This is how Ancient Romans would feast
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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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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.
https://rutordeepeib6lopqoor55gfbnvh2zbsyxqpv5hnjg2qcji2x7sookqd.com
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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.”
https://rutorsite3s7oalfxlcv5kdk6opadvkoremcoyrdm75rgips6pv33did.com
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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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Lying down and vomiting between courses: This is how Ancient Romans would feast
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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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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.
https://rutor8.net
rutor dark
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.”
https://rutorcoolfldlmrpalkmfklw3nyzad6b6fycdtof3xbnixkerr47udyd.com
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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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<a href=https://iz.ru/news/590271>Роман Василенко</a>
<p dir="ltr">Роман Василенко: биография российского предпринимателя</p><p> </p><p dir="ltr">Многие предприниматели начали свою деятельность самостоятельно, и к определенному возрасту уже достигли серьезных успехов. Именно такие люди вызывают уважение у всех окружающий. Как раз к таким и относится Роман Василенко.</p><p> </p><p dir="ltr">Биография известной личности</p><p> </p><p dir="ltr">Роман Василенко – известный российский предприниматель, который за все время своей деятельности успел возглавить компанию Life is Good Ltd и жилищный комплекс ЖК Бест Вей.</p><p> </p><p dir="ltr">Родился будущий бизнесмен в 1969 году в семье военнослужащих. Из-за работы родителей, семья постоянно меняла место проживания. Семейная деятельность повлияла на дальнейшее обучение парня, поэтому он тоже получил военное образование. После окончания училища, Роман работает в ВМФ и уходит в 1998 году в звании майора.</p><p> </p><p dir="ltr">Парень всегда мечтал быть успешным и приносить пользу людям, поэтому помимо военного образования, он также занимался и финансовым консалтингом. Именно это желание и двигало его постоянно к дальнейшему развитию. Благодаря своему стремлению к лучшему, Роман посвятил свою жизнь финансам и постоянно развивался в этом направлении, обучаясь на курсах MBA в разных европейских странах.</p><p> </p><p dir="ltr">В направлении финансового консалтинга парень часто терпел крах, однако упорная работа над собой и огромная мотивация позволили ему достичь нереальных высот в этом направлении.</p><p> </p><p dir="ltr">Карьера бизнесмена у парня началась в 2013 году, когда они вместе с напарником организовали свою первую компанию. Благодаря репутации Романа, многие коллеги пришли работать к нему. Несмотря на головокружительный старт, мужчину ждал крах, ведь компаньон переписал весь бизнес на себя, тем самым оставив Романа ни с чем.</p><p> </p><p dir="ltr">Однако, несмотря на все удары судьбы, мужчина продолжил добиваться новых вершин. И благодаря этому, в 2014 году Роман запускает новый бизнес, для решения жилищных вопросов. Именно эта предпринимательская деятельность сделала его популярным.</p><p> </p><p dir="ltr">Роман Василенко – это живой пример того, что даже при неудачах не стоит опускать руки. </p><p> </p><p dir="ltr"> </p>
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https://theperson.pro/roman-viktorovich-vasilenko-biografija-biznesmena
<p dir="ltr">Роман Василенко: биография российского предпринимателя</p><p> </p><p dir="ltr">Многие предприниматели начали свою деятельность самостоятельно, и к определенному возрасту уже достигли серьезных успехов. Именно такие люди вызывают уважение у всех окружающий. Как раз к таким и относится Роман Василенко.</p><p> </p><p dir="ltr">Биография известной личности</p><p> </p><p dir="ltr">Роман Василенко – известный российский предприниматель, который за все время своей деятельности успел возглавить компанию Life is Good Ltd и жилищный комплекс ЖК Бест Вей.</p><p> </p><p dir="ltr">Родился будущий бизнесмен в 1969 году в семье военнослужащих. Из-за работы родителей, семья постоянно меняла место проживания. Семейная деятельность повлияла на дальнейшее обучение парня, поэтому он тоже получил военное образование. После окончания училища, Роман работает в ВМФ и уходит в 1998 году в звании майора.</p><p> </p><p dir="ltr">Парень всегда мечтал быть успешным и приносить пользу людям, поэтому помимо военного образования, он также занимался и финансовым консалтингом. Именно это желание и двигало его постоянно к дальнейшему развитию. Благодаря своему стремлению к лучшему, Роман посвятил свою жизнь финансам и постоянно развивался в этом направлении, обучаясь на курсах MBA в разных европейских странах.</p><p> </p><p dir="ltr">В направлении финансового консалтинга парень часто терпел крах, однако упорная работа над собой и огромная мотивация позволили ему достичь нереальных высот в этом направлении.</p><p> </p><p dir="ltr">Карьера бизнесмена у парня началась в 2013 году, когда они вместе с напарником организовали свою первую компанию. Благодаря репутации Романа, многие коллеги пришли работать к нему. Несмотря на головокружительный старт, мужчину ждал крах, ведь компаньон переписал весь бизнес на себя, тем самым оставив Романа ни с чем.</p><p> </p><p dir="ltr">Однако, несмотря на все удары судьбы, мужчина продолжил добиваться новых вершин. И благодаря этому, в 2014 году Роман запускает новый бизнес, для решения жилищных вопросов. Именно эта предпринимательская деятельность сделала его популярным.</p><p> </p><p dir="ltr">Роман Василенко – это живой пример того, что даже при неудачах не стоит опускать руки. </p><p> </p><p dir="ltr"> </p>
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https://theperson.pro/roman-viktorovich-vasilenko-biografija-biznesmena
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