The word “moretum” is Latin and is usually translated as “salad,” but that’s not really an accurate translation. It’s not a salad at all, at least not what we think of as salad in modern times. It’s a sort of spread or dip. Virgil is most often credited with the recipe. In his poem entitled “Moretum” he tells the story of Symilus, a peasant farmer, who is making his morning meal. He first makes the bread, but quickly realizes he has no meat to go along with the crusty creation. Concerned that man cannot survive on bread alone, he decides to make an accompaniment for his baked good. Virgil then describes the process by which Symilus makes his moretum. Both the bread and moretum-making are described in detail in the poem, but here is a little summary of the important moretum highlights, courtesy of Pass the Garum blog: Continue reading
Tag Archives: Roman food
Mario Batali, Martha Stewart, Rachael Ray, Julia Child…giants in culinary arts known for their expertise, personal franchises and larger than life personalities. But they aren’t the only chefs known for their style.
How about those Babylonian epicures whose haute cuisine recipes date to c. 1750 BCE during the reign of Hammurabi?