Antonius Magirus

See on Scoop.it – Historical gastronomy

As a 16-year-old schoolboy in Bristol, Grant discovered ancient Roman cookery was his hobby. … Grant, 52, author of Roman Cookery: Ancient Recipes for Modern Kitchens, says: “The gold bracelet in the form of a coiled snake or the marble sculpture of the god Pan having sex with a she-goat are show-stoppers. But I go straight to the culina, or kitchen, with its equipment such as a colander or the pottery bottle for fish sauce. There are frescos showing a panel of fish, or a loaf of bread and two figs.” …

See on www.independent.co.uk

Tags: Antiquity

See on Scoop.it – Historical gastronomy

I recently posted the last month of instructions from La Maison Rustique on “The works that the laborer should do for each month of the year.”  That means I should probably find something else to do that’s useful.

One of the projects I’ve been working on for some time is a transcription of the recipes from the Wagstaff miscellany (Beinecke MS 163).  This is the manuscript presented in An Ordinance of Pottage by Constance Hieatt.

See on medievalcookery.blogspot.be

Tags: manuscripts, transcription

See on Scoop.it – Historical gastronomy

I believe many would be surprised to learn that Turk’s Head Pie is a basic meat dish made from leftover game meat. The origin of the dish’s name is pleasant and a lot more complicated. Turk’s Head Pie originated probably during the Crusades…

See on ladylavinia1932.wordpress.com

See on Scoop.it – Historical gastronomy

“You see,” Peng Zu said, “the gravest problems of state can be resolved over a bowl of soup. The people, seeing you live frugally will not resent you. When the ruler is calm, the nation is calm.”

Learn of the outrageous and sometimes dubious lives of Peng Zu and fifty other notorious cooks from the pages of history and legend, in a picaresque dictionary of delicious and playful story-telling.

* Coming Dec 2012 * Lives of Notorious Cooks by Brendan Connell 

See on chomupress.com