What ancient/historical recipes have you made, /his/? Pic related,

Try making some garum to eat the bread with.

>>600980
looks tasty, where did you find the recipe?

>>601024
Not OP, but you need to learn how to Google, grandma

Might be this
http://pass-the-garum.blogspot.ca/2012/10/moretum.html?m=1

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>>601024
There's a blog called Pass the Garum. It has a ton of accurate Roman recipes.

>>600980

I went to a Byzantine-themed dinner at the Getty Villa that was really tasty and like nothing I've ever had before.

I even saved the menu:

PAROPSIDES - APPETIZERS (SERVED FAMILY STYLE)

>Grilled Eggplant with Shaved Bottarga and Lemon Vincotto (coriander, parsley, oregano, olive oil)
>Dried Figs and Toasted Walnuts
>Green and Kalamata Olives in Honey, Vinegar, and Thyme
>Multigrain Bread Loaf served with Olive Oil

PRODEIPNIO - FIRST COURSE

>Scallop and Caviar. Served with seafood foam of cream and egg whites, fish sauce, dill, fennel, minted pea
puree, and crispy shallot.

DEIPNON - MAIN COURSE

>Cumin and Fennel Rubbed Lamb Chop and Loin. Served with Oenogarum (fish sauce, dill, coriander, thyme, red wine, honey, costus) and
garnished with pickled cabbage and leeks.
>Pallekaria: Chickpeas, black‐eyed beans, and fava beans served with fresh parsley, dill, onion, and
lemon.
>Purslane, Radishes, and Arugula. Tossed in olive oil, grape must, fish sauce.

EPIDORPIO - DESSERT COURSE

>Rice Pudding with Whipped Cream and Honey. Served with sugared almonds, cherries, and candied citron.

How would I go about preparing a Roman Convivium for my family?

I made really salty hardtack before

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>>600980

TRVE ROMAN BREAD

>>600980
I thought about making cameline sauce once.

>>601453
More like

TRVEROMANBREAD

Because fuck, we don't need no stinking space between words.

>>601133
That sounds really interesting, though I couldn't say if I'd enjoy much of that food.

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>>600980
Human-head soup, probably the oldest recipe of all time DESU.

>I win.

/thread

https://www.youtube.com/watch?v=lHz6EaLgJ1A

>>600980
Do you know why it has an 8 fold wheel on it?

I do.

>>601872

so you can easily remove the slices without a serrated knife?

>>601872
Because that's how the breads from Pompeii looked like?

>>601882
That's an advantage, but bread is often torn because cutting life with a knife is bad luck.

It is 2^2^2, being increase, a masculine number, and the sun. Grains being very much male, even after the revolution in agricultural religion in Europe.

>>601851
That was cool

>>601872
So it could be sold to commoners. Similar to how we sell "pizza-by-the-slice"

>>600980

Where's the circus?

>>601851

THATS NOT HOW THE ROMANS CUT THEIR CARROTS

THEY DID TRIANGLES

BARBARIANS GTFO REEEEEEEEEEEEEEEEEEEE

>>601872
t. attentionfagging autist

I made a hunter's pot once, with venison, carrots, and onions. Bland, but filling.

>>602971

I'm not doubting you, but how do you know?

>>603002
Take salt, garlic, herbs and pepper with you in future. Chilli/curry if you feel ahistorical.

https://www.youtube.com/user/jastownsendandson

Great youtube channel, full of 18th and 19th century recipes and cooking techniques

>>601872
Buddhism.

>>603087

>implying spices are ahistorical

>>600980

Medieval reenactor, so lots.

http://www.medievalcookery.com/
http://www.godecookery.com/

These two places are excellent starting points for medieval cooking.

There's also a nice documentary called Clarissa and the King's Cookbook, that should be on youtube.