memoriesfromliceoclassico-blog

[memoriesfromliceoclassico-blog]

[memoriesfromliceoclassico-blog]

1.8.2019 | Technically this photo is from yesterday, but I’m doing just about the exact same thing today albeit at home instead of my favorite coffee shop. Having just the one J-term course has given me enough down time to plough through some literature I’ve been longing to soak in. Dostoyevsky is always worth the read and remarkably enjoyable considering the subject matter. Next up I’m thinking some Austen to lighten the mood might be in order.

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ROMAN ROOTS IN NEAPOLITAN MUSIC

Nuova Copagnia di Canto Popolare (NCCP) was fouded in 1969. it is a musical group which proposes traditional Neapolitan music playing the same instruments used in Ancient Rome.

They mainly use traditional instruments such as the mandolin and the zampogna, an aerophone instrument. They also repropose instruments from Greek and Roman culture, such as the bouzouki, also known as panduro, ancestor of the mandolin, and flauto dritto, also shown in the picture from a fresco from Pompei.

Their main themes are about society and love.

In an interview they said they are trying to avoid banality and common places.

“Without looking at the past, the future can not be built”.

Credit to Fingerpicking.net

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Ancient Roman Cuisine

Here are some recipes and historical facts about two ancient Roman dishes...

Globulos sic facito

 1.     Caseum cum alica ad eundem modum misceto;

2.     inde, quantos voles facere,facito.

3.     In aenum caldum unguem indito.

4.     Singulos aut binos coquito;

5.     versatoque crebro duabus rudibus;

6.     coctos eximito;

7.     eos melle unguito;

8.     papaver infriato:

9.     ita ponito

(Cato, De Agri cultura, c 79)

 Fried cheese balls

1.     Blend sheep cheese with the same amount of durum wheat bran

2.     Then make the amount of balls you prefer

3.     Add frying oil or butter in a pan

4.     Fry them singularly or in couples

5.     Mix frequently using two wooden spoons

6.     Take out the fried ones

7.     Add honey

8.     Add poppy seeds

9.     Serve

  Origins of garum

(LAT) Aliud etiamnum liquoris exquisiti genus, quod garum vocavere, intestinis piscium ceterisque, quae abicienda essent, sale maceratis, ut sit illa putrescentium sanies. hoc olim conficiebatur ex pisce, quem Graeci garon vocabant, capite eius usto suffitu extrahi secundas monstrantes, nunc e scombro pisce laudatissimum in Carthaginis spartariae cetariis — sociorum id appellatur —, singulis milibus nummum permutantibus congios fere binos. nec liquor ullus paene praeter unguenta maiore in pretio esse coepit, nobilitatis etiam gentibus. scombros et Mauretania Baeticaeque etiam Carteia ex oceano intrantes capiunt, ad nihil aliud utiles. laudantur et Clazomenae garo Pompeique et Leptis, sicut muria Antipolis ac Thurii, iam vero et Delmatia.

(Plinius Maior, Naturalis Historia, XXXI, 93-94)

 (ENG) From the intestines of the fish and other entrails that should be thrown away, they made them macerate with salt, so that there would be that typical blood of the rotting things. Thus, another delicious type of sauce was found, which was called "garo". This was once obtained from fish, which the Grecians called garon: from the head of this fish, tucked with smoke, the useful parts were extracted. Now it is derived from mackerel. Almost no other sauce,

except for ointments, has a higher price, even among noble families. Mauritania and also the Carteia of Betica capture the mackerel coming from the ocean, serving no other purpose. Clazomene, Pompeii and Leptis are appreciated for the garo, as well as Antipolis, Turi and finally Dalmatia for the brine.