Podcasts about apicius

Mes chers camarades, bien le bonjour !Bienvenue dans ce deuxième épisode de cuisine historique ! J'y le plaisir d'y retrouver mon compère Fabian Müllers, avec qui tout au long de l'année, je vais vous présenter des recettes de l'histoire. Et pour aujourd'hui, on vous concocte un banger de l'Antiquité : l'Isicia ! Bonne écoute et bon appétit !➤ En 2025 vous allez pouvoir découvrir 10 recettes succulentes, et c'est notamment grâce au soutien du CNC Talent, merci à lui ! Si vous aussi vous avez besoin d'un coup de pouce pour un projet audiovisuel, jetez y un œil : https://www.cnc.fr/professionnels/aides-et-financements/creation-numerique/fonds-daide-aux-createurs-video-sur-internet-cnc-talent_190814➤ Pour en savoir encore plus sur l'histoire de l'alimentation, suivez les travaux de Fabian : ➜ Sur Facebook : https://www.facebook.com/profile.php?id=100015340651981➜ Sur Instagram : https://www.instagram.com/fabian.mullers/➜ Via le collectif Cuisine Historique : https://www.facebook.com/CollectifCuisineHistorique➜ Et sur le site de La Muse : https://mondemedieval.fr/➤ Découvrez notre reportage sur le château de l'Ortenbourg : https://youtu.be/VsrZ0OctiZY

Tại châu Âu, chuyện dùng hoa tươi để chế biến món ăn mặn cũng như ngọt đã trở nên thịnh hành từ hai thập niên nay. Từ các món bình dị, dân dã cho đến các bữa ăn cao sang đắt tiền, chuyện dùng hoa tươi không chỉ tạo điểm nhấn cho món ăn thêm đẹp mắt mà còn kết hợp thêm nhiều hương vị ngon và lạ. Tại Pháp, trào lưu này giúp phát triển các nông trại ở thành thị, trồng hoa tươi để đáp ứng nhu cầu các tiệm bánh và nhà hàng. Trong phạm vi thủ đô Paris, đã có khá nhiều ''nông trại'' trồng rau quả hay nuôi gia súc để tạo thêm không gian xanh cho người dân thành thị. Chẳng hạn như trại trồng rau ở trong công viên Suzanne Lenglen ở quận 15 hay trại chăn nuôi ở công viên Kellerman ở quận 13. Còn theo ban tiếng Pháp RFI, có một nông trại vừa được thành lập ở quận 20, nằm cách 400m trạm xe điện ngầm Gambetta, ở phía đông Paris. Do hai ông Gérard Munier và Benoît Liotard đồng sáng lập, nông trại này được đặt tên là « Le Paysan Urbain » (Nông dân thành thị), nằm ở trên một hồ chứa nước. Lượng nước trữ ở trong bể nhân tạo dùng để chữa cháy hay để tưới cây công viên thành phố, chứ không phải là nước sạch dùng trong sinh hoạt thường ngày.Xuất thân từ gia đình nhà nông, hai ông Gérard Munier và Benoît Liotard đã từng đoạt giải nhất cuộc thi của Tòa đô chính Paris, nhờ sáng kiến chuyển đổi một khu đất bỏ hoang ở quận 20 thành một khu vườn trồng rau sạch có ao hồ để nuôi cá, có đồng cỏ để nuôi thỏ và chuồng gỗ nuôi gà. Độc đáo hơn nữa là nông trại này còn gieo trồng khá nhiều loại hoa tươi, chủ yếu để phục vụ cho các tiệm bánh ngọt cũng như các nhà hàng nào có nhu cầu. Hoa tươi là một mặt hàng dễ bị hư mà cũng không dễ vận chuyển, cho nên việc lập nông trại trồng hoa giữa lòng thành phố là một giải pháp cho ngành nhà hàng thời nay, chuyên dùng các đặc sản địa phương hay nông phẩm sản xuất tại chỗ, thay vì phải nhập hàng từ xa.Tại khu vườn « Le Paysan Urbain » (Nông dân thành thị), không phải chỉ có loài ong mới thích nhụy hoa, khách tham quan giờ đây cũng được hái hoa rồi nếm thử một số loài hoa tươi, theo lời hướng dẫn của chuyên viên phụ trách việc trồng hoa, anh Loïc Le Noan:Nụ hoa này vừa chớm nở nhưng khi cho vào miệng nếm thử ta nhận thấy ngay mùi vị của tỏi chiên giòn. Loài hoa mà tôi vừa ăn là loài hoa tul-ba-gia, có nguồn gốc từ Nam Phi, và nay băt đầu trở nên phổ biến tại Pháp. Hoa có nụ nhỏ với nhiều cánh tím, còn khi ăn thử hương vị lại giống như tỏi, cho nên hoa tulbaghia thường được gọi nôm na là huệ tỏi. Đây là một trong những loài hoa được chúng tôi trồng nhiều nhất ở đây.Một loại hoa khác cũng có mùi vị tương tự chính là « l'ail des ours » có nghĩa là tỏi gấu hay còn được gọi là tỏi rừng. Tại châu Âu, loài gấu sống trên núi vào mùa xuân thường hay ăn loại rau này có nhiều nụ hoa màu trắng, để dễ tiêu hóa. Ban đầu là một loài hoa dại có thể hái ở trong rừng, tỏi gấu giờ đây được trồng trong vườn hay ở những nơi có nhiều bóng râm, trước nhu cầu chế biến nhiều món ăn : đặc biệt là loại tỏi gấu ngâm dầu ô liu dùng để làm sốt trộn mì sợi, chẳng những thơm ngon mà còn bổ dưỡng.Nhưng không phải chỉ có hoa tỏi, mà còn có nhiều loài hoa khác cũng được trồng luân phiên trên mảnh vườn rộng hơn 6.500 mét vuông, rồi được giao đến các nhà hàng ở thủ đô Pháp. Trên các luống hoa, có rất nhiều loại hoa bướm păng xê hai màu (pensée), các chùm hoa lưu ly (bourrache) trông như những ngôi sao năm cánh màu chàm, hoa capucine màu vàng cam đôi khi còn được gọi là ''sen cạn'' có một chút vị cay nồng, càng giữ lâu càng có thêm vị đắng như cải diếp xoăn (endive), hoa agastache màu tim tím, cùng một giống như rau húng, nhưng lại có vị thơm của cam thảo. Tuy nhiên, theo lưu ý của anh Loïc Le Noan, không phải loài hoa nào mọc tự nhiên ở trong vườn cũng có thể ăn được:Đây là hoa anh thảo (primevère /primula) còn có tên gọi thông dụng là hoa báo xuân hoa anh thảo. Một số loại hoa anh thảo có thể ăn được (như loại màu vàng primula veris hay primula acaulis), một số khác lại rất độc hại như loài anh thảo primula obconica. Vì vậy các bạn phải hết sức cẩn thận, không nên phạm sai lầm, nếu không chắc thì đừng nên ăn. Riêng trong họ hoa tán, có rất nhiều loài ăn được như cây thì là (aneth), cần tây (celeri), diệp cần (cerfeuil), hồi xanh (anis vert), nhưngbên cạnh đó còn có loại cigue còn được gọi là độc cần, có thể gây tử vong dù chỉ ăn có một chút.Chuyến tham quan theo hướng dẫn của Loic Le Noan tiêp tục với mãnh vườn trồng các giống hoa viola và păng xê. Theo anh, ngoài việc trồng hoa tùy theo mùa, một số giống hoa còn được chọn tùy theo nhu cầu của ngành nhà hàng cũng như các tiệm bánh:Vào mùa thu, chúng tôi chủ yếu trồng các loại hoa viola, hoặc những nụ hoa cỡ nhỏ có nhiều cánh, càng nhiều màu càng tốt. Điều đó phần lớn cũng vì cho đến nay các nhà đầu bếp, các chủ nhà hàng vẫn luôn quan tâm đến những loại hoa nhỏ, vì theo họ, hoa nhỏ dễ sử dụng hơn để chế biến hay trang trí các món ăn. Đó là trào lưu hiện thời và về sau này biết đâu chừng sẽ thay đổi …. Hoa viola hay păng xê không phải là những loài hoa có nhiều hương vị đậm đà nhưng lại mềm mại mượt mà, tạo ra cảm giác dễ chịu cho thực khách. Chẳng những thế hoa păng xê rất đẹp nhờ có đầy đủ màu sắc : vàng, xanh, tím, đỏ, hồng tựa như một bức tranh nằm ở trên bàn ăn.Còn theo ông Gérard Munier, nhà đồng sáng lập trại « Nông dân thành thị » (Le Paysan Urbain), ngay từ đầu,  việc chọn lựa trồng hoa tươi và một số rau quả là một quyết định sáng suốt. Ông Gérard Munier giải thích:Nếu bạn nghĩ rằng các nông trại vườn rau ở chốn đô thị có thể thay thế cho các đồng ruộng và ngành nông nghiệp thực thụ, thì đó là một điều sai lầm lớn. Dù có làm gì đi nữa, các nông trại ở thành phố vẫn không thể nào trồng khoai tây hay cà rốt để có đủ thức ăn và trở nên tự chủ về mặt lương thực. Theo tôi, các nông trại đô thị phù hợp với các kiểu trồng trọt không đòi hỏi quá nhiều đất canh tác : trồng hoa hay trồng rau là thích hợp hơn cả.Các nông nghiệp thành thị trước hết là tạo thêm không gian xanh thoáng mát tự nhiên cho người dân Paris. Bạn có thể đến đây để giúp làm vườn, gieo trồng hay tự tay làm những bó hoa vừa hái. Nông trại thành thị cũng có mục đích giáo dục, tổ chức các lớp làm vườn ngoài trời cho giới học sinh và các em nhỏ. Về mặt cơ cấu, nông trại giống như một doanh nghiệp cỡ nhỏ, tuyển dụng một số nhân viên đang gặp khó khăn để tạo cơ hội cho họ hòa nhập xã hội dễ dàng hơn. Trong số 35 nhân viên làm việc tại « Le Paysan Urbain », có 23 người ở trong diện này.Cũng nhằm mục đích phát triển và đa dạng hóa các hoạt động, bên cạnh việc trồng hoa, trại « Nông dân thành thị » giờ đây còn khai thác thêm việc trồng nấm, sản xuất chồi cây và hạt nẩy mầm, vốn là một trong những nhu cầu thịnh hành tròng ngành nhà hàng hiện nay. Công việc này do chuyên viên Michel Bruneau điều hành, trong một nhà kính rộng khoảng 600 mét vuông. Công việc sản xuất chồi no đồi khi còn phức tạp hơn cả việc trồng hoa. Theo ông, ngay cả việc tưới nước cho các chồi cây xanh cũng cần phải làm một cách nhẹ nhàng để tránh làm hỏng các nhánh lá non.Chồi cây còn được gọi là « lá mầm » là hai nhánh lá non đầu tiên mọc từ hạt giống. Chúng tôi gieo hạt và khi hai chiếc lá non đầu tiên trỗ ran thì nên hái ngay. Công việc thu hoạch lá non được thực hiện với một chiếc tông đơ nho nhỏ, giống như loại dùng để cắt tóc …. Chồi non thường được trồng trên một lớp đất dày không quá 10 cm và có thể thu hoạch được ngay sau 8 ngày gieo hạt. Sàn đất của nhà kính thường có màu trắng để phản chiếu ánh nắng, trong khi các hạt giống được đặt bân cạnh những viên gạch có gắn ống dẫn nước nóng, làm như vậy để giữ nhiệt độ sưởi ấm những thứ cần thiết trong mùa đông, và tránh thất thoát hay phung phí năng lượng.Củ cải tím đỏ (radis pourpre), rau dền non (amarante), rau me chua (oxalis), sen cạn (capucines), hiện giờ nông trại trồng nhiều loại chồi non và hạt nẩy mầm để bổ sung cho các loại hoa ăn được, kể cả hoa mù tạt (mourtarde). Nông trại này đã nhận được sự bảo trợ ''đỡ đầu'' của đầu bếp hai sao Michelin Thierry Marx, người đang điều hành nhà hàng Madale Brasserie trên tầng một Tháp Eiffel. Các chồi non có rất nhiều chất dinh dưỡng, cao từ gấp 4 đến 20 lần so với giống cây trưởng thành. Vì vậy cho nên các đầu bếp trứ danh thường hay đưa màu sắc của hoa và hàm lượng sinh tố của lá non vào trong thực đơn. Nói cách khác, lá non và hoa tươi không những bổ dưỡng mà còn có nhiều mùi thơm ngon.Nếu chuyện dùng hoa trong ẩm thực đã trở nên thịnh hành từ những năm 2000 thì thực ra truyền thống chế biến món ăn với các loại hoa tươi đã có từ thời xa xưa. Trong quyển sách « De Re Coquinaria » biên soạn vào thế kỷ IV của tác giả Apicius, ghi chép bằng tiếng La Tinhcác công thức nấu ăn thời cổ đại, người La Mã đã có thói quen chế biến món ăn với hoa hồng, cẩm quỳ hay nhụy hoa nghệ tây ….. Trào lưu ở trời Tây tưởng chừng là mới, nào ngờ đã có từ rất lâu : ướp mùi hương ngát hoa ngâu, dịu thơm nồng thắm sắc màu.

Tại châu Âu, chuyện dùng hoa tươi để chế biến món ăn mặn cũng như ngọt đã trở nên thịnh hành từ hai thập niên nay. Từ các món bình dị, dân dã cho đến các bữa ăn cao sang đắt tiền, chuyện dùng hoa tươi không chỉ tạo điểm nhấn cho món ăn thêm đẹp mắt mà còn kết hợp thêm nhiều hương vị ngon và lạ. Tại Pháp, trào lưu này giúp phát triển các nông trại ở thành thị, trồng hoa tươi để đáp ứng nhu cầu các tiệm bánh và nhà hàng. Trong phạm vi thủ đô Paris, đã có khá nhiều ''nông trại'' trồng rau quả hay nuôi gia súc để tạo thêm không gian xanh cho người dân thành thị. Chẳng hạn như trại trồng rau ở trong công viên Suzanne Lenglen ở quận 15 hay trại chăn nuôi ở công viên Kellerman ở quận 13. Còn theo ban tiếng Pháp RFI, có một nông trại vừa được thành lập ở quận 20, nằm cách 400m trạm xe điện ngầm Gambetta, ở phía đông Paris. Do hai ông Gérard Munier và Benoît Liotard đồng sáng lập, nông trại này được đặt tên là « Le Paysan Urbain » (Nông dân thành thị), nằm ở trên một hồ chứa nước. Lượng nước trữ ở trong bể nhân tạo dùng để chữa cháy hay để tưới cây công viên thành phố, chứ không phải là nước sạch dùng trong sinh hoạt thường ngày.Xuất thân từ gia đình nhà nông, hai ông Gérard Munier và Benoît Liotard đã từng đoạt giải nhất cuộc thi của Tòa đô chính Paris, nhờ sáng kiến chuyển đổi một khu đất bỏ hoang ở quận 20 thành một khu vườn trồng rau sạch có ao hồ để nuôi cá, có đồng cỏ để nuôi thỏ và chuồng gỗ nuôi gà. Độc đáo hơn nữa là nông trại này còn gieo trồng khá nhiều loại hoa tươi, chủ yếu để phục vụ cho các tiệm bánh ngọt cũng như các nhà hàng nào có nhu cầu. Hoa tươi là một mặt hàng dễ bị hư mà cũng không dễ vận chuyển, cho nên việc lập nông trại trồng hoa giữa lòng thành phố là một giải pháp cho ngành nhà hàng thời nay, chuyên dùng các đặc sản địa phương hay nông phẩm sản xuất tại chỗ, thay vì phải nhập hàng từ xa.Tại khu vườn « Le Paysan Urbain » (Nông dân thành thị), không phải chỉ có loài ong mới thích nhụy hoa, khách tham quan giờ đây cũng được hái hoa rồi nếm thử một số loài hoa tươi, theo lời hướng dẫn của chuyên viên phụ trách việc trồng hoa, anh Loïc Le Noan:Nụ hoa này vừa chớm nở nhưng khi cho vào miệng nếm thử ta nhận thấy ngay mùi vị của tỏi chiên giòn. Loài hoa mà tôi vừa ăn là loài hoa tul-ba-gia, có nguồn gốc từ Nam Phi, và nay băt đầu trở nên phổ biến tại Pháp. Hoa có nụ nhỏ với nhiều cánh tím, còn khi ăn thử hương vị lại giống như tỏi, cho nên hoa tulbaghia thường được gọi nôm na là huệ tỏi. Đây là một trong những loài hoa được chúng tôi trồng nhiều nhất ở đây.Một loại hoa khác cũng có mùi vị tương tự chính là « l'ail des ours » có nghĩa là tỏi gấu hay còn được gọi là tỏi rừng. Tại châu Âu, loài gấu sống trên núi vào mùa xuân thường hay ăn loại rau này có nhiều nụ hoa màu trắng, để dễ tiêu hóa. Ban đầu là một loài hoa dại có thể hái ở trong rừng, tỏi gấu giờ đây được trồng trong vườn hay ở những nơi có nhiều bóng râm, trước nhu cầu chế biến nhiều món ăn : đặc biệt là loại tỏi gấu ngâm dầu ô liu dùng để làm sốt trộn mì sợi, chẳng những thơm ngon mà còn bổ dưỡng.Nhưng không phải chỉ có hoa tỏi, mà còn có nhiều loài hoa khác cũng được trồng luân phiên trên mảnh vườn rộng hơn 6.500 mét vuông, rồi được giao đến các nhà hàng ở thủ đô Pháp. Trên các luống hoa, có rất nhiều loại hoa bướm păng xê hai màu (pensée), các chùm hoa lưu ly (bourrache) trông như những ngôi sao năm cánh màu chàm, hoa capucine màu vàng cam đôi khi còn được gọi là ''sen cạn'' có một chút vị cay nồng, càng giữ lâu càng có thêm vị đắng như cải diếp xoăn (endive), hoa agastache màu tim tím, cùng một giống như rau húng, nhưng lại có vị thơm của cam thảo. Tuy nhiên, theo lưu ý của anh Loïc Le Noan, không phải loài hoa nào mọc tự nhiên ở trong vườn cũng có thể ăn được:Đây là hoa anh thảo (primevère /primula) còn có tên gọi thông dụng là hoa báo xuân hoa anh thảo. Một số loại hoa anh thảo có thể ăn được (như loại màu vàng primula veris hay primula acaulis), một số khác lại rất độc hại như loài anh thảo primula obconica. Vì vậy các bạn phải hết sức cẩn thận, không nên phạm sai lầm, nếu không chắc thì đừng nên ăn. Riêng trong họ hoa tán, có rất nhiều loài ăn được như cây thì là (aneth), cần tây (celeri), diệp cần (cerfeuil), hồi xanh (anis vert), nhưngbên cạnh đó còn có loại cigue còn được gọi là độc cần, có thể gây tử vong dù chỉ ăn có một chút.Chuyến tham quan theo hướng dẫn của Loic Le Noan tiêp tục với mãnh vườn trồng các giống hoa viola và păng xê. Theo anh, ngoài việc trồng hoa tùy theo mùa, một số giống hoa còn được chọn tùy theo nhu cầu của ngành nhà hàng cũng như các tiệm bánh:Vào mùa thu, chúng tôi chủ yếu trồng các loại hoa viola, hoặc những nụ hoa cỡ nhỏ có nhiều cánh, càng nhiều màu càng tốt. Điều đó phần lớn cũng vì cho đến nay các nhà đầu bếp, các chủ nhà hàng vẫn luôn quan tâm đến những loại hoa nhỏ, vì theo họ, hoa nhỏ dễ sử dụng hơn để chế biến hay trang trí các món ăn. Đó là trào lưu hiện thời và về sau này biết đâu chừng sẽ thay đổi …. Hoa viola hay păng xê không phải là những loài hoa có nhiều hương vị đậm đà nhưng lại mềm mại mượt mà, tạo ra cảm giác dễ chịu cho thực khách. Chẳng những thế hoa păng xê rất đẹp nhờ có đầy đủ màu sắc : vàng, xanh, tím, đỏ, hồng tựa như một bức tranh nằm ở trên bàn ăn.Còn theo ông Gérard Munier, nhà đồng sáng lập trại « Nông dân thành thị » (Le Paysan Urbain), ngay từ đầu,  việc chọn lựa trồng hoa tươi và một số rau quả là một quyết định sáng suốt. Ông Gérard Munier giải thích:Nếu bạn nghĩ rằng các nông trại vườn rau ở chốn đô thị có thể thay thế cho các đồng ruộng và ngành nông nghiệp thực thụ, thì đó là một điều sai lầm lớn. Dù có làm gì đi nữa, các nông trại ở thành phố vẫn không thể nào trồng khoai tây hay cà rốt để có đủ thức ăn và trở nên tự chủ về mặt lương thực. Theo tôi, các nông trại đô thị phù hợp với các kiểu trồng trọt không đòi hỏi quá nhiều đất canh tác : trồng hoa hay trồng rau là thích hợp hơn cả.Các nông nghiệp thành thị trước hết là tạo thêm không gian xanh thoáng mát tự nhiên cho người dân Paris. Bạn có thể đến đây để giúp làm vườn, gieo trồng hay tự tay làm những bó hoa vừa hái. Nông trại thành thị cũng có mục đích giáo dục, tổ chức các lớp làm vườn ngoài trời cho giới học sinh và các em nhỏ. Về mặt cơ cấu, nông trại giống như một doanh nghiệp cỡ nhỏ, tuyển dụng một số nhân viên đang gặp khó khăn để tạo cơ hội cho họ hòa nhập xã hội dễ dàng hơn. Trong số 35 nhân viên làm việc tại « Le Paysan Urbain », có 23 người ở trong diện này.Cũng nhằm mục đích phát triển và đa dạng hóa các hoạt động, bên cạnh việc trồng hoa, trại « Nông dân thành thị » giờ đây còn khai thác thêm việc trồng nấm, sản xuất chồi cây và hạt nẩy mầm, vốn là một trong những nhu cầu thịnh hành tròng ngành nhà hàng hiện nay. Công việc này do chuyên viên Michel Bruneau điều hành, trong một nhà kính rộng khoảng 600 mét vuông. Công việc sản xuất chồi no đồi khi còn phức tạp hơn cả việc trồng hoa. Theo ông, ngay cả việc tưới nước cho các chồi cây xanh cũng cần phải làm một cách nhẹ nhàng để tránh làm hỏng các nhánh lá non.Chồi cây còn được gọi là « lá mầm » là hai nhánh lá non đầu tiên mọc từ hạt giống. Chúng tôi gieo hạt và khi hai chiếc lá non đầu tiên trỗ ran thì nên hái ngay. Công việc thu hoạch lá non được thực hiện với một chiếc tông đơ nho nhỏ, giống như loại dùng để cắt tóc …. Chồi non thường được trồng trên một lớp đất dày không quá 10 cm và có thể thu hoạch được ngay sau 8 ngày gieo hạt. Sàn đất của nhà kính thường có màu trắng để phản chiếu ánh nắng, trong khi các hạt giống được đặt bân cạnh những viên gạch có gắn ống dẫn nước nóng, làm như vậy để giữ nhiệt độ sưởi ấm những thứ cần thiết trong mùa đông, và tránh thất thoát hay phung phí năng lượng.Củ cải tím đỏ (radis pourpre), rau dền non (amarante), rau me chua (oxalis), sen cạn (capucines), hiện giờ nông trại trồng nhiều loại chồi non và hạt nẩy mầm để bổ sung cho các loại hoa ăn được, kể cả hoa mù tạt (mourtarde). Nông trại này đã nhận được sự bảo trợ ''đỡ đầu'' của đầu bếp hai sao Michelin Thierry Marx, người đang điều hành nhà hàng Madale Brasserie trên tầng một Tháp Eiffel. Các chồi non có rất nhiều chất dinh dưỡng, cao từ gấp 4 đến 20 lần so với giống cây trưởng thành. Vì vậy cho nên các đầu bếp trứ danh thường hay đưa màu sắc của hoa và hàm lượng sinh tố của lá non vào trong thực đơn. Nói cách khác, lá non và hoa tươi không những bổ dưỡng mà còn có nhiều mùi thơm ngon.Nếu chuyện dùng hoa trong ẩm thực đã trở nên thịnh hành từ những năm 2000 thì thực ra truyền thống chế biến món ăn với các loại hoa tươi đã có từ thời xa xưa. Trong quyển sách « De Re Coquinaria » biên soạn vào thế kỷ IV của tác giả Apicius, ghi chép bằng tiếng La Tinhcác công thức nấu ăn thời cổ đại, người La Mã đã có thói quen chế biến món ăn với hoa hồng, cẩm quỳ hay nhụy hoa nghệ tây ….. Trào lưu ở trời Tây tưởng chừng là mới, nào ngờ đã có từ rất lâu : ướp mùi hương ngát hoa ngâu, dịu thơm nồng thắm sắc màu.

It's written that Jesus is referred to as the “lamb of God.” Well, if Jesus is the lamb of God, why in the world is Pastor Mark giving us a recipe for roast lamb?! It's time to explore this entrée mystery.

Quand on parle de souvenirs sucrés d'enfance, on ne peut pas éviter le sujet des biscuits industriels ! Je ne pouvais donc pas laisser passer l'opportunité de discuter avec Pauline, mon amie mais également responsable communication pour le groupe Biscuit International. Elle nous raconte les dessous de la production de biscuits à l'échelle industrielle mais surtout les différences culturelles qui influencent la commercialisation de ces biscuits. Qui aurait cru que les tartelettes à la fraise avaient tant de succès en Corée du Sud ?Cet épisode est aussi l'occasion de revenir sur l'enfance de Pauline pour qui gourmandise rime avec convivialité et partage. Curieuse de nature, aujourd'hui elle aime faire découvrir de nouvelles saveurs à sa fille qui répondra peut-être plus tard que ses premiers souvenirs sucrés sont les biscuits que maman ramenait du travail. Pour Pauline, son gâteau d'enfance c'est plutôt une recette de sa grand-mère. Un gâteau qui lui évoque le réconfort mais qu'elle n'a pourtant pas mangé depuis très longtemps. Un beau moment de dégustation en perspective. Pour avoir la recette de ce dessert d'enfance, inscrivez-vous à la newsletter en bas de page du site www.honorevousguide.fr.Les références citées dans l'épisode :Sicard : https://www.sicard-saveurs.fr/Apicius : https://restaurant-apicius.com/TOMO : https://patisserietomo.fr/Retrouvez mon invitée sur :LinkedIn : https://www.linkedin.com/in/paulinemalapert/Retrouvez-moi sur :Instagram : https://www.instagram.com/honorevousguide/LinkedIn : https://www.linkedin.com/in/marionstorck/Internet pour réserver votre parcours de pâtissologie® : https://honorevousguide.fr/Montage & mixage : Manon Duchesne https://www.ipfreelance.com/podcast-manager/Musique : TrackTribe Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

A man, a legend, a myth. So much is a mystery about Marcus Gavius Apicius the gourmet, and Apicius De Re Coquinaria, the oldest surviving cookbook from the Classical World. Before the word Epicurean was in use, there was "Apician" 'of or pertaining to Apicius the notorious Roman gourmand.' My guest today, Andrew Kenrick is a tutor at University of East Anglia who wrote Eating the Empire: The Life and Dines of a Roman FoodieEating the Empire is a book about the life and food of the world's first celebrity chef and author of the oldest surviving cookbook, Marcus Gavius Apicius where he attempts to uncover the real Apicius, buried amidst the scandal and myth that surrounded his life.Enjoy!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Hello!Everyone's different, but we all love sausages! Isn't true?Greeks eat it, Italians eat, Germans, Spanish, Polish British, Portuguese ...There is, even, a sausage party in Taiwan Taipei...Listen for some recipes for sausages from Apicius as well as recipe for traditional Greek sausages today!Enjoy!Join me on Patreon for exclusive bonus content!https://www.patreon.com/thedeliciouslegacyThe Delicious LegacyMusic by Pavlos KapralosSupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

I recently met with the creator and presenter of The Full English Podcast, Lewis Bassett to talk about -well our favourite subject: food- and especially the long lost history of food in British Isles.How far back could we go? Perhaps the first documented evidence were from the Roman occupation of Britain nearly 2000 years ago.We thought we should examine the social aspect of Roman food in Britain and the influence of Rome in the lives of ancient Britons. What was the flavour palette of the ancient world? What were the common foods 2000 years ago? What did the Romans introduced to these islands, foods that we now take as native and local?Lewis came to my house and we cooked an ancient Romano-British feast inspired by both Apicius and archaeological evidence and analysis of remains.I hope you'll enjoy our little conversation, and the food of course!Music by Pavlos KapralosMuch love,Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

La sauce : ce petit rien qui change tout ! Le fade devient goût, la monotonie devient festival, local ! Une sauce harissa, ou tarator, une vinaigrette ail-échalote, une sauce blanche onctueuse, sauce graines ou sauce feuilles - parce que la sauce se fait aussi plat - à bien y réfléchir : elle est l'expression de l'endroit où l'on vit, la palette infinie de la créativité en cuisine ! D'ailleurs, à bien y réfléchir, la sauce ne serait-elle pas la source même de la cuisine ? Elles, les premières à avoir associé des saveurs, et transformer une histoire brute en goûts et en textures ?  Les sauces reflètent les cuisines du monde, les traditions, les cultures, les astuces et les secrets des familles et des villages. Elles sont emblématiques, identitaires, quoique mondialisées. Leur lexique est infini, ne reste qu'à se laisser tenter !Avec Jean-François Mallet, cuisinier photographe et auteur, aux éditions Hachette Cuisine, de « Simplissime » et des livres de la série, « Street Food Asie – voyage et recettes » est sorti fin septembre 2023.Cette émission boucle le trio délicieux : l'alliance des pommes de terre, de la viande et de la sauce.Pour aller plus loin- Street Food Asie, voyage et les recettes, de Jean-François Mallet, éd. Hachette Cuisine, Septembre 2023- Simplissime, les sauces les plus faciles du monde, de Jean-François Mallet, éd. Hachette Cuisine- Sauces, leçon en pas à pas, d'Éric Trochon, éditions du Chêne - Apicius, l'un des « premiers » livre de cuisine, éditions Les Belles lettres- Bouillons, de William Ledeuil, éditions la Martinière- Sauce feuille et Gombo avec Alessandra Montagne et Alexandre Bella Ola.Côté musiques : - SI SI, de Lura- Quelques notes aussi de Gombo par Africando. Des recettes Mayonnaise à l'huile de palme, une recette de Poche de Harouna Sow à retrouver ici.

La sauce : ce petit rien qui change tout ! Le fade devient goût, la monotonie devient festival, local ! Une sauce harissa, ou tarator, une vinaigrette ail-échalote, une sauce blanche onctueuse, sauce graines ou sauce feuilles - parce que la sauce se fait aussi plat - à bien y réfléchir : elle est l'expression de l'endroit où l'on vit, la palette infinie de la créativité en cuisine ! D'ailleurs, à bien y réfléchir, la sauce ne serait-elle pas la source même de la cuisine ? Elles, les premières à avoir associé des saveurs, et transformer une histoire brute en goûts et en textures ?  Les sauces reflètent les cuisines du monde, les traditions, les cultures, les astuces et les secrets des familles et des villages. Elles sont emblématiques, identitaires, quoique mondialisées. Leur lexique est infini, ne reste qu'à se laisser tenter !Avec Jean-François Mallet, cuisinier photographe et auteur, aux éditions Hachette Cuisine, de « Simplissime » et des livres de la série, « Street Food Asie – voyage et recettes » est sorti fin septembre 2023.Cette émission boucle le trio délicieux : l'alliance des pommes de terre, de la viande et de la sauce.Pour aller plus loin- Street Food Asie, voyage et les recettes, de Jean-François Mallet, éd. Hachette Cuisine, Septembre 2023- Simplissime, les sauces les plus faciles du monde, de Jean-François Mallet, éd. Hachette Cuisine- Sauces, leçon en pas à pas, d'Éric Trochon, éditions du Chêne - Apicius, l'un des « premiers » livre de cuisine, éditions Les Belles lettres- Bouillons, de William Ledeuil, éditions la Martinière- Sauce feuille et Gombo avec Alessandra Montagne et Alexandre Bella Ola.Côté musiques : - SI SI, de Lura- Quelques notes aussi de Gombo par Africando. Des recettes Mayonnaise à l'huile de palme, une recette de Poche de Harouna Sow à retrouver ici.

The Charmed Studio Show NotesTo be charming and subscribe to the blog and get free access to my writing toolkit for artists click here.For a transcript of the blog, to see all the images or to leave a comment please go here. For info on one-on-one writing coaching with Thea go here.For more information about the Getty Villa Garden and Museum go here. To eyeball 1847 Queen Victoria's Wedding Portrait with Myrtle Crown.Further Resources:Gardens and Plants of the Getty Villa by Patrick Bowe and Michael DeHart.Ancient Herbs in the J Paul Getty Museum Gardens by Jeanne D'Andrea.Cookery and Dining in Imperial Rome by Apicius (and Joseph Dommers Vehling).Ancient Roman Villa Gardens by Elisabeth Blair MacDougal and Wilhelmine F Jashemski.A Pompeian Herbal: Ancient and Modern Medicinal Plants by Wilhelmina Feemster Jashemski and Lillian Nicholson Meyer.The Mythology of Plants: Botanical Lore from Ancient Greece and Rome by Annette Gieseke.This resource lists contains Amazon Affiliate links. :)   

Copyright : Bordeauxfood / 2023 Directeur de publication  : Thomas Galharague

In this episode, I discuss the many medicinal uses of Rhodiola, a remarkable adaptogen with mysterious origins. Then, I tell you how to make homemade, fermented tomato catsup... I get distracted by barbecue and I get into Apicius and ancient Roman cookery.Read about my new book: Medicinal Ferns and Fern Allies, an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/11/medicinal-ferns-and-fern-allies.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BMSZSJPSRead about my new cookbook, The Omnivore's Guide to Home Cooking for Preppers, Homesteaders, Permaculture People and Everyone Else: https://southernappalachianherbs.blogspot.com/2022/10/the-omnivores-guide-to-home-cooking-for.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0BGKX37Q2Visit my Substack and sign up for my free newsletter: https://judsoncarroll.substack.com/Read about my new other book, Medicinal Shrubs and Woody Vines of The American Southeast an Herbalist's Guide https://southernappalachianherbs.blogspot.com/2022/06/medicinal-shrubs-and-woody-vines-of.htmlAvailable for purchase on Amazon https://www.amazon.com/dp/B0B2T4Y5L6 andGrowing Your Survival Herb Garden for Preppers, Homesteaders and Everyone Elsehttps://southernappalachianherbs.blogspot.com/2022/04/growing-your-survival-herb-garden-for.htmlhttps://www.amazon.com/dp/B09X4LYV9RThe Encyclopedia of Medicinal Bitter Herbs: https://southernappalachianherbs.blogspot.com/2022/03/the-encyclopedia-of-bitter-medicina.htmlAvailable for purchase on Amazon: https://www.amazon.com/dp/B0B5MYJ35RandChristian Medicine, History and Practice: https://southernappalachianherbs.blogspot.com/2022/01/christian-herbal-medicine-history-and.htmlAvailable for purchase on Amazon: www.amazon.com/dp/B09P7RNCTBHerbal Medicine for Preppers, Homesteaders and Permaculture People: https://southernappalachianherbs.blogspot.com/2021/10/herbal-medicine-for-preppers.htmlAlso available on Amazon: www.amazon.com/dp/B09HMWXL25Podcast: https://www.spreaker.com/show/southern-appalachian-herbsBlog: https://southernappalachianherbs.blogspot.com/Free Video Lessons: https://rumble.com/c/c-618325

Sally Grainger was originally a chef, but in her 20's, she was gifted a copy of an ancient Roman cookbook called Apicius. Apicius is a bit of a fluke.  It shouldn't have survived the 2000-ish year journey into the modern era, but it did.  And in this episode of Here Be Monsters, Grainger explains how Apicius persisted due to being a favorite text for monks-in-training to practice their gilding skills.  And thus, this fascinating book of recipes (featuring cooking instructions for boiled ostrich soup, complex sauces, and cucumbers stewed with brains) is still feeding people today.While cuisine today might seem distant from ostrich soup, Grainger thinks that Roman food often gets inaccurately portrayed as overly decadent or overly spiced.  Cooked correctly, the cuisine is quite balanced, she says.  And in her book, Cooking Apicius, she uses her knowledge of ancient Roman life to put the recipes in context for a contemporary kitchen and contemporary cooks. Also, on this episode, Jeff also reads from a 1932 English translation of Apicius by Joseph Dommers Vehling, which is available in the public domain thanks to Project Gutenberg. Producer: Jeff EmtmanMusic: The Black SpotHave you seen the new HBM stickers? They're beautiful.  Get yours here.  As of publish date: if you buy 4, one of them will be free.  The discount gets applied automatically when you add them to your cart.

Sally Grainger was originally a chef, but in her 20's, she was gifted a copy of an ancient Roman cookbook called Apicius. Apicius is a bit of a fluke. It shouldn't have survived the 2000-ish year journey into the modern era, but it did. And in this episode of Here Be Monsters, Grainger explains how Apicius persisted due to being a favorite text for monks-in-training to practice their gilding skills. And thus, this fascinating book of recipes (featuring cooking instructions for boiled ostrich soup, complex sauces, and cucumbers stewed with brains) is still feeding people today.While cuisine today might seem distant from ostrich soup, Grainger thinks that Roman food often gets inaccurately portrayed as overly decadent or overly spiced. Cooked correctly, the cuisine is quite balanced, she says. And in her book, Cooking Apicius, she uses her knowledge of ancient Roman life to put the recipes in context for a contemporary kitchen and contemporary cooks. Also, on this episode, Jeff also reads from a 1932 English translation of Apicius by Joseph Dommers Vehling, which is available in the public domain thanks to Project Gutenberg. Producer: Jeff EmtmanMusic: The Black SpotHave you seen the new HBM stickers? They're beautiful. Get yours here. As of publish date: if you buy 4, one of them will be free. The discount gets applied automatically when you add them to your cart.

Food glorious food! It's our season two finale! And a subject close to our hearts (or should we say stomachs) … food & drink!

Camilla Carrega Bertolini,Wine Entrepreneur, Foodtrotter, Wine Teller, Experience e Travel Designer, Food&Beverage lecturer. Laureata all'Università degli Studi di Firenze con una laurea in Viticoltura e Enologia e un Master specialistico in Enologia, è stata Coordinatore Accademico degli Studi Enogastronomici di Apicius– International School of Hospitality di Firenze e della Gambero Rosso Academy nel suo quartier generale di Roma. Ha promosso nel mondo lo stile di vita italiano attraverso il cibo e vino, collaborando con enti internazionali come fondazione James Beard NY e diverse università americane. Camilla è Mentor per StartupbootcampFoodTech, l'acceleratore principale di startup che innovano l'industria alimentare, dove lavora come guida per tutto ciò che riguarda la gestione e lo sviluppo integrato del comparto agroalimentare, i modelli di business e l'istruzione internazionale. Oggi CEO dell'Azienda agricola Volognano, Consulente specializzata in F&B per Comunicazione Strategica e Media Relations, dove sviluppa e applica modelli tailor made di accelerazione di impresa e piani per la gestione di momenti crisi oltre ad essere lecturer per diverse Università italiane e internazionali in F&B Management, Comunicazione, Strategia e Direttore dei Masters in F&B Management, Tourism Management presso Rome Business School. Siti App e link utili romebusinessschool gamberorosso camillacarrega Food and Beverage Management Formazione nel settore enogastronomico per supportare le imprese operanti nella filiera del Food e del Wine, in un contesto internazionale e in continua evoluzione digitale. A tutto campo, per piccole e medie imprese e multinazionali del settore agroalimentare, aziende vitivinicole, agenzie di comunicazione ed eventi e Food Service Industry. Il Master in Food and Beverage Management consiste nel formare professionisti in grado di generare vantaggi competitivi, capitalizzando le nuove tecnologie e utilizzando le tecniche di marketing più avanzate per promuovere aziende e prodotti nel settore alimentare e delle bevande.

Jay Reifel returns with a menu based on a playlist sent by yours truly. There were no parameters other than to use a minimum of three songs. Jay reached into his historical bag of tricks and came up with a menu based on an event hosted by Roman Emperor Domitian, called The Black Dinner or alternately, The Dinner From Hell. Every course he served was black. In addition, the Senators in attendance didn't know if they would survive the meal. Literally.And let's give a shout out to Apicius! Follow Jay @jayreifel & @ediblehistory. Check out other historical menus at ediblehistorynyc.com. Follow us @PerformanceAnx on social media. You can pick up a cup of coffee for us at ko-fi.com/performanceanxiety. Merch is at performanceanx.threadless.com. And check out all the other great podcasts on the Pantheon Podcast Network like Highway Hi-Fi. That show always makes me laugh between the subject matter & the dry sense of humor. So belly up and check out the Soundtrack to The Black Dinner with Jay Reifel on Performance Anxiety.

Jay Reifel returns with a menu based on a playlist sent by yours truly. There were no parameters other than to use a minimum of three songs. Jay reached into his historical bag of tricks and came up with a menu based on an event hosted by Roman Emperor Domitian, called The Black Dinner or alternately, The Dinner From Hell. Every course he served was black. In addition, the Senators in attendance didn't know if they would survive the meal. Literally. And let's give a shout out to Apicius!  Follow Jay @jayreifel & @ediblehistory. Check out other historical menus at ediblehistorynyc.com. Follow us @PerformanceAnx on social media. You can pick up a cup of coffee for us at ko-fi.com/performanceanxiety. Merch is at performanceanx.threadless.com. And check out all the other great podcasts on the Pantheon Podcast Network like Highway Hi-Fi. That show always makes me laugh between the subject matter & the dry sense of humor. So belly up and check out the Soundtrack to The Black Dinner with Jay Reifel on Performance Anxiety. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jay Reifel returns with a menu based on a playlist sent by yours truly. There were no parameters other than to use a minimum of three songs. Jay reached into his historical bag of tricks and came up with a menu based on an event hosted by Roman Emperor Domitian, called The Black Dinner or alternately, The Dinner From Hell. Every course he served was black. In addition, the Senators in attendance didn't know if they would survive the meal. Literally.And let's give a shout out to Apicius! Follow Jay @jayreifel & @ediblehistory. Check out other historical menus at ediblehistorynyc.com. Follow us @PerformanceAnx on social media. You can pick up a cup of coffee for us at ko-fi.com/performanceanxiety. Merch is at performanceanx.threadless.com. And check out all the other great podcasts on the Pantheon Podcast Network like Highway Hi-Fi. That show always makes me laugh between the subject matter & the dry sense of humor. So belly up and check out the Soundtrack to The Black Dinner with Jay Reifel on Performance Anxiety.

Jay Reifel returns with a menu based on a playlist sent by yours truly. There were no parameters other than to use a minimum of three songs. Jay reached into his historical bag of tricks and came up with a menu based on an event hosted by Roman Emperor Domitian, called The Black Dinner or alternately, The Dinner From Hell. Every course he served was black. In addition, the Senators in attendance didn't know if they would survive the meal. Literally. And let's give a shout out to Apicius!  Follow Jay @jayreifel & @ediblehistory. Check out other historical menus at ediblehistorynyc.com. Follow us @PerformanceAnx on social media. You can pick up a cup of coffee for us at ko-fi.com/performanceanxiety. Merch is at performanceanx.threadless.com. And check out all the other great podcasts on the Pantheon Podcast Network like Highway Hi-Fi. That show always makes me laugh between the subject matter & the dry sense of humor. So belly up and check out the Soundtrack to The Black Dinner with Jay Reifel on Performance Anxiety. Learn more about your ad choices. Visit megaphone.fm/adchoices

Holly and Tracy compare the Apicius cookbook to cooking today, as well as some confusion over ingredients in the cookbook. They then talk about the life of Struensee, how scholars of medical history interpret the work of the doctor, and Mads Mikkelsen.  Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

“De re Coquinaria,” also referred to as “Apicius,” is a cookbook featuring recipes that may have been collected as early as the first century. Who wrote it is a mystery, but it offers unique insight into the food culture of ancient Greece and Rome. Check out the Pinterest Page that was used to create this episode: https://www.pinterest.com/missedinhistory/on-the-subject-of-cooking-de-re-coquinaria/ Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Ce plat est un classique de la gastronomie lyonnaise, mais aussi alsacienne. Son origine se perd dans la nuit des temps, car le célèbre cuisinier romain Apicius évoque déjà une préparation de chair de poisson broyée, additionnée d’œuf, moulée et pochée. On la retrouve au moyen-âge en Allemagne sous le nom de knödel qui aurait donné le nom quenelle. En Alsace, on trouve toujours aujourd’hui une version (mehlknepfle).

Het is weer hoog tijd voor een nieuwe aflevering van Paal 45! Eelco en Rik hebben een hoop te bespreken. Met deze keer: luistert Arnold Schwarzenegger naar Paal 45? En hebben we liever een bouwmarkt of een bioscoop? Verder is Muttathara weer open, heeft Castricum nog steeds een sterrenrestaurant en zagen we op Facebook een mysterieus bericht over een piepgeluid. En passant hebben we het ook nog over bollenpellen. Oud-wethouder Marcel Steeman en zijn zoontje willen minister van Verkeer en Waterstaat van Legoland worden en er is nieuwe horeca in het dorp. Natuurlijk staan we even stil bij de storm die het Castricumse strand heeft geteisterd. Plus: Rik vergelijkt het gedoe met de beruchte spoorwegovergang met voetballen en Eelco heeft een scoop over Reza van Reza Repair. Kortom: voor komkommertijd hebben we een aardig vol programma! Veel luisterplezier! We zijn nu trouwens ook via Whatsapp te bereiken via 06-25463044! Spreek een berichtje in of doe iets met letters. Tips, nieuwtjes of gewoon de groetjes aan de buurman, we vinden het leuk iets van je te horen! Laat je grijze bak maar staan en schuif gezellig aan!  -- Links: Is eindelijk de tijd rijp voor fietspaden in Lego-land? Apicius handhaaft Michelinster Paasstorm slaat strandhuisjes en strandpaviljoen in zee: 'Nog nooit zo veel schade meegemaakt' Muttathara na upgrade klaar voor de herstart -- Volg ons ook op Facebook, Instagram of Twitter.   

Au menu de ce nouvel épisode, nous vous proposons un petit voyage gustatif en Rome Antique ! Que mangeaient nos amis les Romains? Quels étaient leurs plats favoris ? Notre experte préférée, aka Noémie Etchebest, nous révèle le contenu des assiettes romaines. Un nouveau numéro, très gourmand, à dévorer de toute urgence ! Pour les plus insatiables d'entre vous, voici quelques oeuvres de référence pour vous rassasier: Apicius. L'Art culinaire. Paris, Les Belles Lettres, 2019. ANDRÉ Jacques. L'Alimentation et la cuisine à Rome. Paris, Les Belles Lettres, 2009. BLANC Nicole, NERCESSIAN Anne. La Cuisine romaine antique. Grenoble / Dijon, Glénat / Faton, 1992. BRUN Jean-Pierre, TCHERNIA André. Le Vin romain antique. Grenoble, Glénat, 1999. DESSE-BERSET Nathalie, DESSE Jean. “Salsamenta, garum et autres préparations de poissons. Ce qu'en disent les os”. Mélanges de l'École française de Rome. Antiquité, vol. 112, n°1. 2000, p. 73-97. HEURGON Jacques. “L'alimentation et la cuisine à Rome”. Journal des Savants, vol. 1, n°1, 1963, p. 31-37. QUINOT MURACCIOLE Martine. Rome, côté cuisines. Paris, Les Belles Lettres, 2019. TILLOI-D'AMBROSI Dimitri., L'Empire romain par le menu. Paris, Arkhê, 2017.

Ainsi donc, les pâtes ne viennent pas d’Italie, mais de Chine ! Cette légende est très probablement fausse. Il est avéré que l’homme du néolithique consommait déjà une préparation de blé concassé et eau, cuite sur les pierres. 2000 ans avant J.-C., on confectionnait des pâtes faites de farine de blé et d’eau et qui étaient étirées. On en trouve des traces 500 ans avant J.-C. en Grèce, puis progressivement en Italie. Elles sont mentionnées par Ciceron et Apicius. On parle alors de pâtes fraîches. La technique des pâtes sèches viendrait elle de la péninsule arabique. La coquillette, sorte de petit macaroni est probablement une invention française de la marque Panzani (son nom ne sonne d’ailleurs pas italien), très populaire en France grâce à la célèbre recette de coquillettes jambon-fromage, emblème de nos plats d’enfance.

Ce plat délicieux et réconfortant nous vient des Romains. On en trouve la première mention dans les écrits d’Apicius, célèbre cuisinier du 1er siècle avant Jésus-Christ. Du pain rassis est trempé dans du lait, frit puis agrémenté de miel. Au moyen-âge, on parle de "pain ferré" et la dénomination "pain perdu" apparaît au 13e siècle, mais il s’agit alors d’une sorte de beignet de pain. C’est au 17e siècle qu’apparaît la version actuelle, sucrée. 

Ce plat délicieux et réconfortant nous vient des Romains. On en trouve la première mention dans les écrits d’Apicius, célèbre cuisinier du 1er siècle avant Jésus-Christ. Du pain rassis est trempé dans du lait, frit puis agrémenté de miel. Au moyen-âge, on parle de "pain ferré" et la dénomination "pain perdu" apparaît au 13e siècle, mais il s’agit alors d’une sorte de beignet de pain. C’est au 17e siècle qu’apparaît la version actuelle, sucrée. 

Cultuurhistorische podcast met centraal thema. Deze week hebben we het over eten en drinken (en hoe Claire kerst gaat vieren). Markers: 06:30 Maaike vertelt over Marcel Proust en wat de filosoof met de uitvinding van de croque-monsieur te maken heeft. 17:54 Claire legt bekende mensen (o.a. Grog, Melba en Kir) op je bord. 37:25 Marc heeft het over het kookboek van Apicius, flamingotong verorberen en waarom arme Romeinen alleen streetfood aten. Facts en checks: # De podcast van Noel Callebaut en Annelies van Wittenberghe heet 'Smaak! Gentse geschiedenis in lekkere verhalen' en kan je hier vinden: https://bit.ly/3mMvFnW # Het boek 'Geschiedenis op uw bord' is van Eric de Maerteleire, niet -aere. # In 'Ons Kookboek: editie 1972' wordt géén frambozensaus toegevoegd aan de Perziken Melba. # De volledige naam van de grote Bourgondiër avant-la-lettre is Marcus Gavius Apicius.

The video creator and host of the wildly successful Tasting History on YouTube explains how he started cooking ancient recipes and his passion for history. He details the history of important Roman writer Pliny the Elder and speaks about the difficulty of replicating ancient dishes. He covers Apicius and the oldest book of cookery in western civilization the De Re Coquinaria. From Ancient Rome he moves on to talk about Medieval cookery starting with the use of bread as a plate known as trencher. He explains the history of finding food cures for the bubonic plague and the four humors. From there the discussion focuses on recipes from The Forme of Curry and King Richard II's extravagant feasts, including the famous Feast for the Duke of Lancaster which changed history. Max clarifies the use of sugar in medieval recipes and whether the tomato is a fruit or a vegetable where he agrees with the U.S. Supreme Court which ruled on the matter. He explains the importance of Hannah Glasse and her art and perspective on cooking, and offers a recipe for Syllabub (try it - it sounds amazing). He also covers his trip to Bathe, England and tasting the Sally Lunn Bun - try it too. He finishes with how to cook salmon founding fathers style in his 4th of July meal which John Adams was sour about until he died on the 4th of July in 1826. Want to know how the Union Army fed convalescing soldiers, Max covers that too.HOST: Rob MellonFEATURED BREW: Hot Buttered Beer of Tudor England (Tasting History)YOUTUBE: https://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQMUSIC: Bones Fork

Qu’ont goûté les habitants de Pompéi avant l’éruption du Vésuve ? La figue, l’olive, le miel, le vin, l’orge faisaient-ils le quotidien des Romains ? Le goût et le patrimoine culinaire de la Méditerranée se sont forgés dans l’Antiquité, et enrichis au fil de l’extension de l’Empire romain, comme les techniques de conservation et de transformation. Voyage dans le temps pour un dîner à Pompéi, aux saveurs romaines de l’Antiquité. Avec- Véronique Zech, archéobotaniste au Musée national d’Histoire naturelle, à l’occasion de l’exposition : Dernier repas à Pompéi au Musée de l’homme à Paris. Exposition organisée avec et grâce au prêt du musée de Naples- Anne Nercessian, docteure en archéologie, auteure avec Nicole Blanc, l’auteure de : La cuisine romaine antique réédité chez Glénat. Pour retrouver et savourer davantage vos moments préférés de l’émission : Où il est question de la cuisine pour regarder l’histoire (1’10) de l’archéobotanique pour lire et comprendre le passé et la construction du patrimoine culinaire méditerranéen. Faire ressurgir le quotidien et l'intime de la vie à l’époque antique, pour donner une voix à ceux que l’on entendait peu : les paysans et les plus modestes. De la complexité (6’36) de réaliser des recettes, y compris écrites comme celles d’Apicius, avec des ingrédients de l’Antiquité, oubliés au fil des siècles et toute la difficulté de retrouver les plantes. Des repas ponctués de fruits exotiques (8’50), les Romains étaient des conquérants gourmands ! De la découverte des Samnites 10’23 à Pompéi au 2ème avant J.-C., et des premiers cédrats et sésame dans les cuisines. De quoi égayer les bouillies frugales (11’39) qui faisaient le quotidien des Romains avant qu’ils ne cèdent aux sirènes du luxe et des banquets. De l’importance de diversifier ses produits et d’implanter chez soi le bon découvert ailleurs. (13’28) des plantes domestiquées à l’Antiquité, de pommes, de poires, de prunes, de raisins, de cerises et de pêches – venue de Chine –  16’24 de « patina de poire » ou clafoutis de poire à la romaine avec un peu de garum (jus de poissons fermentés) dedans pour l’impression salée. Exhausteur de goût ! (17’51) où il est question de vigne de vin et d’olives, dont les résidus de pressage des olives ont été retrouvés dans les fours des boulangeries de Pompéi. (19’34) où Pline raconte la difficulté de la récolte des grappes de raisins, et des jarres de vins miellés. Du rêve fou du jardinier romain pour avoir du raisin toute l’année. 22’04 Où il est question de conservation des aliments, de produits dérivés, des sirops, de pâtes, et de fermentation. De la douceur du miel (25’47) et des saveurs de la cuisine romaine antique : quel goût ? (26’00) des épices des aromates, des associations contrastées de saveurs, 28’00 où nos deux invitées sont en léger désaccord de goûts, des recettes emblématiques et du goût de la romantique : 29’40 de la surprise de la réponse : des poireaux aux choux !  (30’40) des plans et des boutiques de Pompéi avant l’éruption du Vésuve, du four fossilisé et de la fournée de pain figée pour l’éternité. Des saucisses vendues et de cuisine de rue (33’20), de l’organisation des repas (35’) et des cena, des banquets de milieu d’après-midi, du goût pour le tiède (pour manger avec les mains), des farcis et du spectacle (37’44). Des rites et de nourritures, de sacrifices et des offrandes pour accompagner les défunts, et au quotidien (40’27) des sacrifices pour s’octroyer la clémence des Dieux, y compris fleuris. De l’importance d’avoir tous les sens en éveil (42’13) pour une meilleure fête. D’ingrédients et d’ustensiles (43’)- Véronique Zech : moulin rotatif et meules, et des céréales- Anne Nercessian : un mortier pour les sauces – en suivant les recettes d’Apicius – et du myrte, graine aromatique. Pour aller plus loinL’exposition POMPEI, au Grand Palais à Paris jusqu’au 27 septembre 2020 Apicius : l’art culinaire. Éditions Les Belles Lettres  « Vin merveilleux aux épices, mijoté de lentilles aux chataignes ou quenelle de lièvre aux pignons macérés : un livre de recettes étonnantes signées du plus célèbre des gastronomes latins, réputé pour ses talents culinaires, sa gloutonnerie et les dépenses somptueuses de sa table. » → Garum et fermentation sur RFI Programmation musicale :ARIA di ROMA : Bande originale de « ROMA » de Federico FelliniHymne delphique à Apollon.

Let's cook up a recipe for relaxation with De Re Coquinaria, by Roman author Apicius. It's an hour of honey, pepper, and fermented fish sauce, plus a lengthy rumination on Pompeii. Delish! Boring Books for Bedtime is happily sponsored by BetterHelp – affordable and private online counseling you can get anywhere, any time, the way that suits you best. Get 10% off your first month by visiting trybetterhelp.com/boringbooks. Want to support us? Neat! Here's how: Become a Patron: https://www.patreon.com/boringbookspod Buy Me a Coffee: https://www.buymeacoffee.com/d5kcMsW Connect: www.boringbookspod.com Read "De Re Coquinaria" at Project Gutenberg: http://www.gutenberg.org/ebooks/29728 Music: “Peace” by Lee Rosevere, licensed under CC BY-NC: http://leerosevere.bandcamp.com If you'd like to suggest a copyright-free reading for soft-spoken relaxation to help you overcome insomnia, anxiety and other sleep issues, contact me on our website!

Après le confinement, le Podcast Club de Nouvelle Écoutes continue ! Chaque jour, un.e membre de l’équipe mettra en avant son épisode préféré d’un podcast Nouvelles Écoutes. Aujourd'hui, il s'agit de la recommandation de Marine Raut, productrice. __________________Ce triangle jaune et tremblotant en ravit certains quand il en écœure d’autres. Pour cet épisode sur le flan, Émilie nous plonge dans l’histoire de ce dessert assez simple qui fait son come-back sur les réseaux sociaux, sur fond de mode des terroirs de France. Parfois trouvable dans le commerce dans un genre trop fluo pour être honnête (lorsqu’il est fait à base de poudre industrielle), le flan existe sous différentes versions partout dans le monde (tarte aux œufs à Hong-Kong, pastel de nata au Portugal, custard tarte au Royaume-Uni, flan au lait de coco en Thaïlande, etc.)Le flan fait partie de nos souvenirs de cantine, mais il a également su traverser les époques puisqu’il existe depuis le Moyen-Âge ! Sûrement à la faveur de sa recette, qui tient au triptyque « lait / œuf / sucre » (auquel on ajoute de la fécule de maïs et un fond de tarte, dans le cas du flan pâtissier). Sur cette question, Émilie s’est entretenue avec l’historienne de l’alimentation Ségolène Lefèvre. Cette universitaire explique que grâce à son côté « pratique à manger dans la rue » pour les gens n’ayant pas de cuisine chez eux, le flan a été synonyme de « street food » médiévale. Ensemble, elles ont égrené les types de flans qui existent en France, du fion vendéen au far breton.Mais d’abord, Émilie a reçu la pâtissière Hélène Thouin, qui travaille au T’Time du Jardin Privé aux côtés du chef pâtissier Quentin Lechat. Tous les jours, Hélène réalise un flan, dont elle nous révèle ici quelques étapes de fabrication.Pour préparer cet épisode, Émilie a ingurgité près d’un flan par jour pendant une semaine ; et rien que pour ça, elle mérite une écoute !Références entendues dans l'épisode :Hélène Touin travaille avec Quentin Lechat est le chef pâtissier du T’ Time du Jardin Privé situé 8 Place Marguerite de Navarre dans le 1er arrondissement de Paris.L’expression “foncer la pâte” désigne le fait d’étaler la pâte dans un moule à tarte.Cédric Grolet est le chef pâtissier du Meurice, un palace dans le 1er arrondissement, et très connu pour ses pâtisseries en trompe l'oeil.Le célèbre pâtissier Cyril Lignac propose un flan au lait et à la fécule de maïs. On les retrouve dans l’une de ses nombreuses pâtisseries “Gourmand Croquant” à Paris.Les Pastéis de nata sont des petits flan portugais. On retrouve ces pâtisseries croquantes à la crème dans toutes les boulangeries et cafés du Portugal.Le flan custard est une crème au caramel, aux œufs, au beurre, au sucre, à la farine et au lait.Le flan thaïlandais est une tartelette d’origine britannique aux œufs, au lait de coco et à la crème fraîche.La Pâtisserie de Choisy évoquée par Emilie est située 62 avenue de Choisy 75013, Paris.Le far breton s’apparente au clafoutis, il est souvent garnis aux pruneaux.Le flan picard aussi appelée tarte “ale barbrée” est une tarte rustique aux bords dorés garnie d’une crème aux œufs. On peut y ajouter des fruits.Le fion vendéen est une flan aux œufs parfumés à la croûte échaudée.Jean-Laurent Cassely est l’auteur de No fake : Contre-histoire de notre quête d'authenticité. Il y explique que le goût pour l’ancienneté est une signe de distinction pour les classes sociales supérieurs.C’est à l’époque d’Apicius que le flan fait son apparition. C’était un riche romain amateur de cuisine au Ier siècle.Au Moyen-Age, la patina était un mélange d’œufs battus et parfois de lait qu’on versait sur des fruits ou des légumes.Retrouvez Bouffons sur Mapstr, Instagram, Twitter et Facebook !Bouffons est une émission de Nouvelles Écoutes animée par Émilie Laystary. Montée et Mixée par Thomas Decourt. Coordination Laura Cuissard avec l'aide d'Emilie Mendy.

Welcome to the latest episode of our archaeogastronomical adventures!On this two part podcast, I am honoured to have Andrew Kenrick from University of East Anglia with me, who studied extensively about the Roman cuisine 2000 years ago. Specifically, he investigated a lot and he is very passionate about, the famous -and some will say infamous- gourmand Apicius. The only complete recipe book we have today from the ancient world bears the name of Apicius! Who was he? what did he do to change the course of food and gastronomy in the ancient world and also today? Andrew's knowledge on the subject is quite vast and some of the historical fact nuggets very fascinating! Together today we'll delve into the time of the early Roman empire; a universe of exotic delicacies, extravagant luxuries, extreme ingredients and impossible journeys to find the tastiest food of the ancient world!Would you eat peacock's brains and flamingos tongues? Would you travel 12 days on a wooden ship to find the best prawns?Part 2 is a lot about the recipes themselves, ingredients, and recreating Apicius in the modern kitchen. Is it relevant? is it tasty? is it too alien or too similar to our diet? In any case find what else Apicius suggests to eat!Support The Delicious Legacy on Patreon for more exclusive content, recipes, and to get the episodes earlier!For $3 a month you can get access to a wealth of exclusive and personalised content!https://www.patreon.com/join/thedeliciouslegacyLots of love,The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Welcome to the latest episode of our archaeogastronomical adventures!On this two part podcast, I am honoured to have Andrew Kenrick from University of East Anglia with me, who studied extensively about the Roman cuisine 2000 years ago. Specifically, he investigated a lot and he is very passionate about, the famous -and some will say infamous- gourmand Apicius. The only complete recipe book we have today from the ancient world bears the name of Apicius! Who was he? what did he do to change the course of food and gastronomy in the ancient world and also today? Andrew's knowledge on the subject is quite vast and some of the historical fact nuggets very fascinating! Together today we'll delve into the time of the early roman empire; a universe of exotic delicacies, extravagant luxuries, extreme ingredients and impossible journeys to find the tastiest food of the ancient world!Part 1 will be a lot about the person Apicius, his life, his legends, his death. Plus all the gossip from ancient writers, authors, politicians...Ancient Roman Music by amazing Pavlos Kapralos! Hope you'll enjoy!Support The Delicious Legacy on Patreon for more exclusive content, recipes, and to get the episodes earlier!For $3 a month you can get access to a wealth of exclusive and personalised content!https://www.patreon.com/join/thedeliciouslegacyLots of love,The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

We take a trip into the deep past to locate the origins of the recipe. From the African Savannah, to Babylon, to Rome, we sift through clay tablets and scrolls with some of the world's oldest recipes to see what they can teach us. Along the way, we dabble in Epicurean physics and explore the parable of Don's Mix.

Transcript Opening music LIZ Hello and welcome to bread and thread, a podcast about food and domestic history. I'm liz. HAZEL I'm hazel. We're two people who studied archaeology together and love history. LIZ Today we are joined by our lovely producer and also my spouse Nick Blake. NICK Hello HAZEL I like this, podcast with Nick. LIZ If you listen to the other podcast i do you will have heard them as mod not paper on probablybad so hazel what have you been making and or baking HAZEL I probably have one of each - i made hot cross buns the other dad LIZ Oh nice HAZEL It was very fun i've been getting back into bread it's so soothing kneading forcefully needing and punching the dough is great LIZ It is a spiritual experience isn't it. HAZEL I found some very old raisins i hope they're ok, i haven't expired yet and mary berry's recipe is very good. LIZ I think i've heard of mary berry, yeah. HAZEL Oh mary berry of bakeoff fame. so i've been doing that and i've been crocheting this giant lacy thing. LIZ You do lean towards the gigantic lacy thing. HAZEL I do i have a thing for massive projects which doesn't go well with my tendency to not finish things but it's fun it's absorbing what about you LIZ So about a week ago from time of recordngi or asbout three weeks from when thids episode goes up it was our first anniversary so we made ... so for our wedding i made um with nick's help but largely i made a three tier raspberry adn white chocolate cake which you probably remember HAZEL The same one that was your wedding cake LIZ So for our anniversary i made a two person raspberry and white chocolate cake. NICK Because marriage is a cake you bake together. HAZEL Aaw NICK I was hoping you'd cringe at that but.,.. LIZ You're getting podcasts mixed up, this is the sincere one. NICK This is an irony free zone HAZEL This is a wholesome area nick LIZ I'm also very excited because ages ago i went to afflecks palace in manchester ad they have this little creation space and one of the things they had was a reversible crochet chameleon. HAZEL I think i've seen that LIZ I've obtained the book that pattern is from it's Crocheted Animals by vanessa i'm excite, technically i haven't done anything yet because it arrived an hour ago but i'm very excited HAZEL That is news of epic proportions LIZ I will be doing progress pics on my instagram and let you know when it's complete. NICK Do you want to explain whats Afflecks Palace is. LIZ No. NICK Ok LIZ It's basically this three storey no four floors independent shops of varying levels of weirdness in the hipster part of manchester. HAZEL It's like an independent department store with very alternative booths. LIZ And also this one space that's just for being creative in which is quite fun. And very northern quarter, which is where it is in Manchester. NICK It's like the department store in Carol, but with more lesbians and fewer santa hats. LIZ Not inaccurate. Nick do you want to talk about why you're here? NICK Ok because i make bad life decisions i have a masters in medieval and early modern studies and one of the things being discussed today is a medieval thing so that's one half of what i'm qualified to talk about. LIZ The other half being punctuation but we're not going to get into that. NICK No we're not going to get into that. LIZ You may want to talk a little louder. NICK Because we're going to be discussing the form of cury which may have come up in previous episodes in passing. HAZEL Is that how you pronounce it? LIZ Yep. It looks like curry but it's pronounced cury. HAZEL I've ben saying curry for years. LIZ Does it contain anything curry related? NICK Not especially. It's got some spices but nothing more potent than cinnamon and nutmeg. LIZ I don't know it's got peppercorns. NICK Yeah but that's about it so if you think peppery or aromatic over spicy and you're about there. LIZ I am sad to say i cannot find a recipe book called the form of curry. HAZEL I'm hungry now. NICK Like i said i've got a background looking at medieval things specifically medieval manuscripts and this is about cooking which i'm qualified to talk about due to having a mouth so i'm feeling confident about this. HAZEL this is great i've already learned how to pronounce it. I'm excited. LIZ I don't know how frequent having nick will be but we'll be doing an episode about a book or a person every five episodes. NICK I'll be popping up if i have anything of note to say about things otherwise i just gestures in the background when things are recording. LIZ And you do the recording. And the editing. And most of the transcripts. NICK Yeah. And that. LIZ So aside from medieval which is a vague term that spans about 1000 years in western europe what is the forme of cury. NICK The forme of cury is a cookbook written by the chef of richard II. LIZ So 14th? NICK Yeah 14th century and it properly runs the gamut there's basic dishes there's fancier stuff basically everything you need to prepare that classic high medieval banquet often presented in period shows as people grabbing and chewing big legs of meat. LIZ So the Knights Tale party. NICK N The knights tale party yes. It contains recipes for pies and cakes and instructions on constructing a rudimentary heath ledger. HAZEL Was he a particularly extravagant king? NICK I think so. He was like Richard... twice. One thing that really cemented the popular perception of him is Richard II the play by Shakespeare which is a lot less covered than Richard III which has better lines and plot and... LIZ If we're not talking tudor propaganda. He was the king during the peasants revolt is his actual main thing. NICK There was a lot of controversy as well over local taxation, lots of money going from smaller settlements intro the king's coffers which is probably part of why the peasants were so unhappy. HAZEL Their money was spent on pies. LIZ A combination of pies and plague. NICK Yeah pretty much. It's quite a Masque of the Red Death situation where a rich and powerful person has a wonderful meal, big banquets while things are going south elsewhere. The main thing i found interesting while looking into this was i looked up a digitised copy of the manuscript on LUNA which is a publicly available resources at the university of manchester where you can properly look at manuscripts in detail... LIZ Which are stored at the john rylands library which is one of my favourite buildings. Nick go tot study there and i am so jealous. NICK It's an amazing neogothic building. HAZEL Forever jealous., The JR is fantastic. LIZ This amazing public gothic library... Or former public library. HAZEL I used to just waft around in there like a victorian gothic scholar. NICK It's very good for that, a lot of it is open to the public, it's got small exhibitions things on display you can go to like the reading room... do some quiet studying LIZ Look up a picture of the john rylands reading room it'll blow your mind. NICK It will. The ceiling is so good that sometimes when you go there you can get - cause the ceiling is worth gawping at - they don't want you to strain your neck too much so you can get a special mirror. Which is lovely. Anyway in the digitised copy i88 saw this comment in the margins where it mentioned a date for this book - june 1374 and then a note that was about 234 years ago - that givers us a point where we can say 230 years later and change people were still looking at it and using it. LIZ So it's not just a question of we think it's important because it survived it's we know people were using it. NICK And it's interesting to speculate about its new owner. So around 1600 you'd have somebody looked at this book and it's possible that some of the stuff that was fancier, stuff that used to be for the chef of Richard II it could be that it could have been a lawyer or someone who managed to find a copy and went “ok i'll be able to find this stuff”. Because the world is such a different place. HAZEL It's really cool to think that recipes were still being used and gone back to0 even hundreds of years ago which - would that make it one of the oldest continually used cookbooks? NICK It's quite possible. LIZ Yeah because Apicius is one of the oldest cookbooks but fell out of use because of the whole fall of the roman empire thing. The babylonian one we know wasn't used cause we forgot how to read it. NICK Yeah that's one big barrier and it feels like when Rome fell eating dormouse fell out of the window. HAZEL What language is Forme of Cury in? LIZ Middle english? NICK Yeah, middle english. LIZ Chaucer English. NICK Basically the way i think of it is middle english is understandable for most people most of the time if you squint a little, i found a way to understand it is to read it out loud because you sound like you're speaking english with a very strange accent. LIZ Which you do anyway, being from the west country. NICK Yeah. LIZ Middle english is like welsh you look and it's a little confusing and then you say the words and you get it. NICK Yeah one interesting thing is between the 14th century and the 1600s you have two different forms of English... LIZ From Chaucer and Shakespeare... NICK Yeah it's an English survey course. And this person would have been able to read it with relative ease and still been able to cook a lot of the stuff. LIZ What if he took it and wrote down the recipes he liked in his version of english. NICK There's a good chance. It's something where people could have copied it in various forms which is how books used to be circulated before printing. HAZEL Is it possible that any of these things have diffused out into becoming traditional recipes? Or is it the other way around? NICK There is a recipe we particular like, less a meal now nut used in a popular phrase - humble pie. LIZ Which we had at my birthday a couple years back. HAZEL Yeah it was pretty good. LIZ Yeah so recipes back then - offal would generally be referred to as oumbles or houmbles - it's what you give the peasants after a hunt and you eat the good stuff. Though there are later recipes that are fancier and use cloves. I think castle howard. NICK Sounds right. One thing i like is they sometimes call it Noumbles. HAZEL Noumbles sounds like a nickname you'd give a cat. NICK Sounds like a celebrity easily gets a kid's picture book deal and makes The Noumbles, they live in a shoe and eat strawberry bootlaces. But they're not, they're hunks of flesh. HAZEL New children's book coming from Bread and Thread. NICK, BUT ANOTHER TIME AND LOUDER If you enjoy this podcast subscribe to our patreon at patreon.com/breadandthread. Rewards include recipes, instructional videos and a discord server where you can discuss crafts and food. LIZ So i think i remember rightly that the person who originally published this in the 1300s got the permission of the royal physician. NICK That's right. LIZ That's cool, so you'd got a concept we're bringing back that's been around for a while - food as medicine, especially if you look at the spices in it and the four humours. NICK It's medieval clean eating basically. HAZEL Yeah, it's a big trend at the moment especially with superfoods and things. Are there any recipes in the book that are medicinal. LIZ I don't think there's anything that's medicinal. NICK Don't think so. LIZ Just instructions. It's not like now with the stories with recipes. NICK It's possible with the way things were distributed that someone might have bound this with a medical book. LIZ Did that happen? NICK Yeah, the way i think of it is as a DIY encyclopedia. You might have some scraps of Pliny, but... Because of the way information was so disparate, you would have to grab bits and pieces and assemble it however you could. LIZ So speaking of the concept fo food as inherently good or not good... am i right in thinking from what i've read that it does contain raw fruit and vegetables which is rare for the time. Actual salads. NICK It's interesting how modern it is. You don't think of salads at a feast. Because you don't win friends with salad. LIZ And the medieval thing of you eat this raw thing you'll die. NICK Yeah. I think i like to give credit where it's due, generally trying not to eat raw stuff - a good plan they got overzealous with. And i think another thing that i think is impressive is talking to physicians. Almost like a bit of legal protection to say - i've checked you probably won't die. LIZ Considering we've had kings that died from too much lamprey, it's a good plan. Not Richard II but a lot of his line died of eating bad stuff. HAZEL It's an occupational hazard. LIZ You drink bad water once you die basically. That's why people drank beer. We'll do a different episode on beer and small beer and all that stuff. HAZEL We absolutely should. Is there much foreign influence in the recipes? I guess in ingredients you'd guess there'd be exotic ones but are the recipes representative of what most british people would have eaten or are they a lot more internationally influenced? NICK I'd say more international. LIZ When you say internationally influenced are we talking people we nicked stuff from? Like we talked about in the jam episode? NICK Basically, Eurasian basically you will get nutmeg and things like that as i've said before, you get a broader array of things. It's post norman invasion so y9u['ve got a big connectio to the mainland there, and by this point you'd had continued arabic influence through... say, Spain and through Sicily as well... LIZ Was sicily a big centre? I'm only really aware of sicily under the romans. NICK In the previous couple centuries Sicily was quite important as a hub of trade and culture. LIZ I guess it's got a good spot in the med. NICK There was a king of Sicily, Frederick the II, I think he'd have birds of prey imported from Finland, i think because he wanted to go hunting. the main thing is there were links there, as a king you'd be able to get a lot of variety while other people are eating the same turnip. LIZ Ok what's the weirdest meat in there, you've got to have some weird stuff in there? NICK Whale, crane, curlew, heroin-no, heron... seal and porpoise. So, i was talking about encyclopedias earlier that's basically... a natural history course in several courses. Crosstalk. HAZEL Those are some status foods. I don't think you'd eat those except to show you could. LIZ Like Charles Darwin, he ate everything he came across. HAZEL Didn't they take on several tortoises and ate them all? LIZ We know what the weirdest meats are but what's the most spectacular thing? Cause this is the era of skin the peacock cook the peacock put the skin on the peacock, are there any good centrepieces? NICK You'd get a lot of sculptures brought out. HAZEL Food art. NICK I don't know how much is edible but probably about as edible as candy corn. HAZEL It's like those amazing showpiece cakes that are half made of foam. LIZ But even more extravagant because sugar in the 14th century. NICK Yeah. You'd get scenes like towers and birds and that. It's a way to announce hey everyone the banquet's coming sit down, if you don't care there's some dinner theatre. This knight? Soft cheese. This priest? Also a candle. HAZEL I've heard about some banquets at royal courts just going on for hours and hours so this is also food as a form of entertainment? LIZ I feel like we're going back to the conspicuous consumption annoying the peasants stuff... if you were a servant, imagine taking a sugar castle, one single piece of this is sweeter than anything you're going to taste in your entire life. HAZEL Do you think people were discussing the personal habits of the royal family like they do now? Look at Harry and meghan, look at richard II's sugar castle? LIZ We know they did. We have the receipts. I mean, mostly letters and journals. NICK What i do like is how you get several things for pies and pottages... LIZ Pottage is thick oaty stew. NICK That's what you think of when you think of medieval food - stews and pies, a whole pig, you get that and then you get pheasants. LIZ You need to speak louder. NICK I am LIZ No you're not. NICK Oh wait, i'm in my own head that's why i think i'm being loud. LIZ Yeah. NICK Then you get weird sounding things like Crustards of fish. LIZ Crustards of fish? HAZEL Oh, crustard.... It sounds like what happ0ens when you leave a custard in the back of a fridge. NICK Turns out it's a pie but it sounds so bad. LIZ So it's been crusted... NICK You could have some lombard mustard alongside your fish crustard... LIZ Now i know it's a fishy pie with some mustard i'm into it. NICK I'd eat that. HAZEL I'd serve that a dinner party - are you ready everyone, we're having crustard... LIZ I want to announce it at a banquet - bring out the crustard. HAZEL And crumpets. May i now present the crustard. LIZ Would you have a decorative crustard with pastry shapes? NICK You probably would. i wonder what the heston blumenthal of crustards would be? Here's a nice foamy crustard to start the day. LIZ That makes me uncomfortable in a way i cannot describe. NICK May i treat you to some chewettes on flesh day in this trying time? LIZ I do like chewets but are they the strawberry ones or the green ones no-one eats? HAZEL I think they're different chewettes. LIZ Let me dream. NICK I can't work out what it is but it sounds like they liked to move it, move it. LIZ That was a reference to an ad that stopped airing 10-15 years ago. NICK Yeah it was. LIZ I remember flesh day is a catholic thing where there's so many days you're not allowed to eat meat. You can eat this on the meaty day. HAZEL Are there a lot of fishy recipes? Because fish wasn't considered meat? LIZ Yeah, there were some attempts to move around it. There was one monastery in france that said fetal rabbits counted because they are in water. Beavers is more legit than foetal rabbits but neither is a fish. HAZEL Neither is a thing you want to eat. LIZ You say that but beaver glands were used as a substitute for vanilla for ages. NICK I'm very curious what they would have made of platypus. LIZ Crustard. But probably a fish if a beaver is. HAZEL One of us has to make crustard now. LIZ Nick does make a good shortcrust. NICK It's my one skill. LIZ When we next get a food shop in. NICK I may crustard a fish. HAZEL Was it the three courses we're used to or... LIZ There wasn't any concept of courses just put the nice things by the rich people. NICK Yeah. It's like going to a buffet with a strict caste system. HAZEL Like sweet and savory at the same time? NICK I found a fun fact about modern recreations. So the cafe at the John rylands... the cafe's very good btw. One thing was nice on a cold winter's day, they'd always do a stew. Warm stew and bread. In 2009 they cooked tarte in ymber day, compast, payn puff, frumenty and gingerbread washed down with piment or spiced wine. LIZ The last two of them, that's just Christmas market stuff. HAZEL I'd try frumenty. NICK The other stuff i wouldn't like so much. LIZ Frumenty sounds like a posh aunt who rides horses. NICK Frumenty is often served with porpoise. LIZ What is it? NICK A porridge. LIZ A porpoise porridge. NICK You'd have cracked wheat boiled milk or broth and if you want to get fancy you'd put in currants and saffron. HAZEL Actually doesn't sound too bad. NICK I'd have porpoise. HAZEL I'd try it but there wasn't any porpoise in lidl last time i was there. If there was going to be a shop that would have it... LIZ It's not a meat to mess around with you've got to be porpoiseful. NICK As bad as one of mine. LIZ You're being the smart one. NICK Playing against type. LIZ At the risk of going on forever, shall we end it there? HAZEL I wanted to learn so much more. LIZ If you want to suggest ideas you can go to breadandthreadpodcast@gmail.com. HAZEL You can tweet at us at breadandthread on twitter. LIZ And we have a patreon. You can donate at 1, 5, 10 dollar, pound, whatever amounts. You can get access to recipes and instructional videos. I think the first one has gone up. You can find that at patreon.com/breadandthread. And we will see you next time. HAZEL Bye! Closing music

Today, we are gonna talk about...Ancient sausage recipes, cooking techniques and the history of sausage!  Everyone's different, but we all love sausages!Greeks eat it, Italians eat, Germans, Spanish, Polish British, Portuguese ...There is, even, a sausage party in Taiwan Taipei...There are sausages in China, the "Lap Cheong" a smoked pork sausage, sometimes flavoured with rose water, or rice wine.... The "Yun Chang" a duck liver sausage...Greeks eat "loukanika" that as ever other culture has ,they too have plenty of different flavours and varieties, but two prominent ones are pork meat sausages mixed with orange peel and fennel or smoked pork and leek sausages...One of the most famous regions in antiquity for its smoked sausages, was a region in southern Italy near to what we call the "heel" of italy. The area was Lucania the land of the Lucani people...They were probably making the best smoked sausages in Italy and eastern mediterranean...Hence the ancient and modern name in Greek for sausage is loukaniko/ loukanika in plural. The method of making the smoked sausages was brought to Rome possibly by the soldiers of the late Roman republic who had served in Southern Italy. Apicius gives us the first surviving written recipe for smoked sausages and the word is first recorded in Greek in a 4th century CE papyri, and in the joke book Philogelos. (The oldest existing collection of jokes) The world is familiar today form end to end of the Mediterranean and far beyond. Southern Italy, Greece, in Cyprus, in Bulgaria, In Turkey we have sutzuk...In Portugal and Brazil as "linguica", and in Spain as "Longaniza"...And this is the magic that is almost in every culture; the sausages had to be salted, smoked , preserved, here we have loads of different techniques, but very similar yet unique techniques on how to make sausages. Back to ancient Greece and Rome. We have the book of Apicius - a recipe book that survives to this day from the 1st century CE - that makes it roughly 2000 years old. A book written by a the Roman Marcus Gavius Apicius a gourmet and lover of luxury - or at least the collection of recipes is attributed to him...! It includes a lot of recipes and techniques and ingredients found in ancient Greece too and they were common to both cultures too! We can imagine the Roman soldiers, mingling with the local population, or getting to know the local ladies, and getting drunk with the local wine, while eating the famous smoked sausages and then brought back to Rome the technique on how do them. Lucanicae were traditionally smoked above the fireplace and not otherwise cook. So cooks and wives will hang them for 2-3 days near the fireplace and with the fire burning more or less continuously - as people needed to heat their homes and cook too - the sausages will dry and simultaneously get infused with the smoke from the family hearth.This lovely recipe of course doesn't contain enough quantities and enough detailed instructions to tell the modern cook how do to it. Luckily many before me, and including me have attempted it a few times and managed to write down some quantities for the ingredients which will help you recreate the recipe at home! BONUS sausage knowledge!Polony sausage  A soft-textured English large smoked sausage typically made of pork and beef. Polony is usually sold encased in a vividly hued skin of either orange or red. Polony sausage is similar to bologna so its name suggests that “polony” might have been brought from “Bologna,” the Italian city known for this style of sausage. Typically sliced and served cold. I'll post a picture below ...and Tewksbury Mustard! What better condiment for a sausage than mustard huh? According to history myth and legend: "Tewkesbury Mustard Balls covered in gold leaf were presented to Henry VIII when he visited Tewkesbury in 1535. A condiment fit for a king!Ancient Music composed by Pavlos Kapralos, except from "Epitaph of Seikilos" the oldest surviving fragment of music from the ancient world, performed by Pavlos Kapralos.Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Spain has given many gifts to gastronomy, like paella, manchego cheese, and the world’s greatest ham. But no less noteworthy are churros, or Spanish donuts. Fritter-like pastries made from cylinders of ridged batter and sprinkled with sugar, churros, not unlike American hushpuppies and French beignets, testify to the virtues of fried dough. As such they are among the oldest forms of cooking known to humankind, going back thousands of years to the invention of pottery which, of course, by making possible the manufacture of vessels to contain hot oil also made frying feasible. As Michael Krondl observes in his book on the history of desserts, the fundamental recipe for churros can be traced to an ancient cookbook attributed to Apicius, the great Roman gourmet. However, the modern history of churros is a subject about which food historians are not in full agreement. Some contend that the credit for inventing the contemporary churro belongs to China and to Portuguese sailors who visited

Today's episode is all about cheese!I had the pleasure - and it was such a fun interview- to talk about cheese with Cheesemonger and Author Ned Palmer!A history of cheese. From the first discovery in Neolithic times in Mesopotamia through Europe and Britain, to ancient Greece and Rome and the Dark Ages, Medieval Europe and the monastic cheeses...All very intriguing! We are talking about cheese origin stories, and myths about cheese. All so fascinating!So we tried some cheeses...We had to. It would be rude otherwise! Plus I made a couple of recipes based on ingredients from Roman times, inspired by the cookery book of Apicius!The cheeses we've tasted yes, ok they are modern of course, but the style and the techniques and the taste would differ very little since the time they were first created. Essentially if an neolithic or ancient human was transported here and saw them would recognize them as cheeses they've made.Some of the cheeses we've tasted:Perroche, Tor, Berkswell, Durrus, Isle of Avalon, Barrel Aged Feta, Lord of the Hundreds, CantalI've also made a cheese log with feta, pecorino olives, spring onions artichokes and crushed smoked almonds, essentially an ancient farmers lunch all in one!Of course if you go to my Patreon page, you can find more info about each cheese there if you're a subscriber and make a pledge or become patron of my Ancient Gastronomic Writing!https://www.patreon.com/join/thedeliciouslegacy?As ever you can follow me on Twitter for more news and updates: @deliciouslegacyHappy listening I hope you enjoy as much as I did while I was doing it!Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Ce triangle jaune et tremblotant en ravit certains quand il en écœure d’autres. Pour cet épisode sur le flan, Émilie nous plonge dans l’histoire de ce dessert assez simple qui fait son come-back sur les réseaux sociaux, sur fond de mode des terroirs de France. Parfois trouvable dans le commerce dans un genre trop fluo pour être honnête (lorsqu’il est fait à base de poudre industrielle), le flan existe sous différentes versions partout dans le monde (tarte aux œufs à Hong-Kong, pastel de nata au Portugal, custard tarte au Royaume-Uni, flan au lait de coco en Thaïlande, etc.)Le flan fait partie de nos souvenirs de cantine, mais il a également su traverser les époques puisqu’il existe depuis le Moyen-Âge ! Sûrement à la faveur de sa recette, qui tient au triptyque « lait / œuf / sucre » (auquel on ajoute de la fécule de maïs et un fond de tarte, dans le cas du flan pâtissier). Sur cette question, Émilie s’est entretenue avec l’historienne de l’alimentation Ségolène Lefèvre. Cette universitaire explique que grâce à son côté « pratique à manger dans la rue » pour les gens n’ayant pas de cuisine chez eux, le flan a été synonyme de « street food » médiévale. Ensemble, elles ont égrené les types de flans qui existent en France, du fion vendéen au far breton.Mais d’abord, Émilie a reçu la pâtissière Hélène Thouin, qui travaille au T’Time du Jardin Privé aux côtés du chef pâtissier Quentin Lechat. Tous les jours, Hélène réalise un flan, dont elle nous révèle ici quelques étapes de fabrication.Pour préparer cet épisode, Émilie a ingurgité près d’un flan par jour pendant une semaine ; et rien que pour ça, elle mérite une écoute !Références entendues dans l'épisode :Hélène Touin travaille avec Quentin Lechat est le chef pâtissier du T’ Time du Jardin Privé situé 8 Place Marguerite de Navarre dans le 1er arrondissement de Paris.L’expression “foncer la pâte” désigne le fait d’étaler la pâte dans un moule à tarte.Cédric Grolet est le chef pâtissier du Meurice, un palace dans le 1er arrondissement, et très connu pour ses pâtisseries en trompe l'oeil.Le célèbre pâtissier Cyril Lignac propose un flan au lait et à la fécule de maïs. On les retrouve dans l’une de ses nombreuses pâtisseries “Gourmand Croquant” à Paris.Les Pastéis de nata sont des petits flan portugais. On retrouve ces pâtisseries croquantes à la crème dans toutes les boulangeries et cafés du Portugal.Le flan custard est une crème au caramel, aux œufs, au beurre, au sucre, à la farine et au lait.Le flan thaïlandais est une tartelette d’origine britannique aux œufs, au lait de coco et à la crème fraîche.La Pâtisserie de Choisy évoquée par Emilie est située 62 avenue de Choisy 75013, Paris.Le far breton s’apparente au clafoutis, il est souvent garnis aux pruneaux.Le flan picard aussi appelée tarte “ale barbrée” est une tarte rustique aux bords dorés garnie d’une crème aux œufs. On peut y ajouter des fruits.Le fion vendéen est une flan aux œufs parfumés à la croûte échaudée.Jean-Laurent Cassely est l’auteur de No fake : Contre-histoire de notre quête d'authenticité. Il y explique que le goût pour l’ancienneté est une signe de distinction pour les classes sociales supérieurs.C’est à l’époque d’Apicius que le flan fait son apparition. C’était un riche romain amateur de cuisine au Ier siècle.Au Moyen-Age, la patina était un mélange d’œufs battus et parfois de lait qu’on versait sur des fruits ou des légumes.Retrouvez Bouffons sur Mapstr, Instagram, Twitter et Facebook !Bouffons est une émission de Nouvelles Écoutes animée par Émilie Laystary. Montée et Mixée par Thomas Decourt. Coordination Laura Cuissard avec l'aide d'Emilie Mendy.

This week, The Feast is heading back to ancient Rome to do a little culinary archaeology. We’re rolling up our sleeves to make a first century dessert recipe courtesy of one of the most famous Roman cookbook writers of all time, Apicius. Although this sweet cheese and biscuit recipe, known as hypotrimma with spelt biscuits, may look like your standard cheese dip, this concoction has a few "fishy” ingredients hidden up its sleeve. While we bake, we’ll explore what makes Apicius so remembered among the Roman cookbook authors. We’ll also see whether this ancient dish has some modern equivalents. Want to make the recipe with us at home but not up on your Latin? Experimental archaeologist and food history,  Farrell Monaco (TavolaMediterranea.com), has not only translated the Latin but has reimagined the recipe for a 21st century kitchen. See you in the culina! Written and Produced by Laura Carlson Assistant Latin Chef: Mike Portt Thanks again to Farrell Monaco of Tavola Mediterranea for sharing her work on Apicius’ recipe. The Feast is part of the Podglomerate Network.  Learn more about your ad choices. Visit megaphone.fm/adchoices

The Feast is headed to ancient Rome this week with experimental archaeologist, Farrell Monaco of tavolamediterranea.com. Join us as we discover the bakeries and fast food joints of Pompeii, make an ancient Roman cheese ball with an early-rising farmer, and learn the joys of fish sauce with Apicius. We’ll talk with Farrell about the importance of bread and grain to the Romans and how she uses a variety of sources, from frescoes to artifacts to texts, to discover the ancient tastes of Rome.  Written and Produced by Laura Carlson Sound Mixing by Mike PorttSpecial Guest: Farrell Monaco of tavolamediterranea.com; Farrell is a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee. Find out more about her great work, including her upcoming retreats, workshops, and appearances at tavolamediterranea.com Find out more about the episode by visiting www.thefeastpodcast.org Check us out on Facebook, Twitter, and Instagram @Feast_Podcast. Episode cover image courtesy of Farrell Monaco and tavolamediterranea.com The Feast is part of the Podglomerate Network. Learn more about your ad choices. Visit megaphone.fm/adchoices

Figs are one of the earliest if not our earliest cultivated plant.  Their reverence surely stems from their historic connection to our own agricultural journey and they are a symbol of abundance and important to ancient peoples, cultures, art, cookery and religions. They are symbols of fertility, wealth, youth and the brevity of life. This episode will look at the Greek etymology behind 'sycophancy' and the Roman Apicius' recipe for fegato. Artists discussed include Giovanna Garzoni, Albrecht Durer, Clara Peeters, Suzanne Valadon, Vivienne Westwood and Figs in Wigs.

Apicius, the original gourmand, comes up a lot in this discussion with Bon Appetit wine editor Marissa A. Ross that veers into a whole bunch of ridiculous name-dropping. Also, fried meats! Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/