Search Results: Roman cuisine

In this exclusive interview, Niloufer Mavalvala, author of The Art of Parsi Cooking: Reviving an Ancient Cuisine, speaks to James Blake Wiener of Ancient History Encyclopedia (AHE) once again about the joys of Parsi cuisine and her new title...

The spices clove, nutmeg, and mace originated on only a handful of tiny islands in the Indonesian archipelago but came to have a dramatic, far-reaching impact on world trade. In antiquity, they became popular in the medicines of India and...

Since antiquity, pepper has always been the most important spice in the world. It played a central role in the medicines of ancient India and China, became a critical component of Roman food, and remained central in the cuisine of medieval...

Food and drink in ancient Egypt relied on barley and wheat, the primary crops cultivated along the Nile. The Egyptian diet was based on bread, beer, and vegetables. Meat was expensive and only rarely eaten. The majority of people ate fairly...

The legacy of the ancient Romans – from both the time of the Roman Republic (509-27 BCE) and the time of the Roman Empire (27 BCE - 476 CE) – exerted a significant influence on succeeding cultures and is still felt around the world in the...

The ancient Romans left behind a wealth of remains which help archaeologists and historians to understand what daily life was like in the Roman Empire. From ancient frescos of rich table spreads, to broken wine vessels, carbonized loaves...

The Mongol Empire accepted and promoted many other cultures. Historians often talk about cultural exchange across Asia in the Mongol Empire as something that was just facilitated by peace and stability across such a huge area – the 'Pax Mongolica'...

Marcus Gavius Apicius, a wealthy and educated member of the Roman elite who lived during the reign of Emperor Tiberius (14-37 CE), is famous for his love of food and a cookbook titled De Re Coquinaria (The Art of Cooking). He was a model...

Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine, by Dr. Nawal Nasrallah — a former professor of English at the Universitiy of Baghdad and the University of Mosul — is a fine introduction to the history and diversity...

This collection on the Vikings, who dominated northern Europe from c. 790 CE to c. 1100 CE, examines not only their fearsome reputation for war and invasion but also their celebrated ships, navigational skills, and runes writing system. In...