By Laurence Totelin Paragraph 285 of the 1861 edition of Mrs Beeton’s Book of Household Management is a recipe for baked red mullet with a sauce of anchovies, sherry and cayenne. As is usual in the Book of Household Management, this recipe starts with a list of ingredients (with quantities), followed by the mode of … Continue reading Cooking up the Romans: Mrs Beeton’s Antiquity
By Edith Evans Roman cookery has been one of my research interests since the 1980s; I’ve accumulated a large repertoire of ancient recipes and usually do at least one live demonstration a year. Most of the recipes include garum or liquamen – fish sauce – as a taste enhancer, providing salt and umami. Whilst finding … Continue reading A Roman Vegetarian Substitute for Fish Sauce
Here in the UK, school has recently started. For parents of young children, this brings the annual scratch-fest of lice. I haven’t yet found any, but I’ve already had at least two nightmares involving lice. The post I’ve chosen doesn’t really discuss children specifically, even though this month is our annual teaching edition. But I … Continue reading Tales from the Archives: Nit Picking the Greek and Roman Way
By Laurence Totelin One of the ‘joys’ of parenthood is dealing with lice and nits. In the UK, the NHS helpfully states that ‘there’s nothing you can do to prevent head lice.’ You can only prevent them from spreading like wild fire. This school year, the problem has deepened in England and Wales, as general … Continue reading Nit Picking the Greek and Roman Way
