New video coming soon!
Sow udders and bird brains; pike livers and lamprey milt; elephant trunk, flamingo tongue, and peacocks of every preparation – this video explores how all of these found their way onto the tables of the Greco-Roman elite. And at the end, I deep fry some Roman honey fritters.
Suggested Reading
Andrew Dalby, Siren Feasts: A History of Food and Gastronomy in Greece (New York, 1996)
Andrew Dalby, Empire of Pleasures: Luxury and Indulgence in the Roman World (New York, 2000)
Sally Grainger, Cooking Apicius: Roman Recipes for Today (Blackawton, 2006)