Guides
The Greek symposion was a structured drinking occasion, not simply a dinner party. It followed the main meal, or deipnon, and transformed eating, wine,…
Roulette is een casinospel waarin eenvoud en variatie samenkomen. De tafel lijkt overzichtelijk, maar iedere inzet heeft een eigen bereik,…
Onions and garlic were among the most familiar pungent plants in the ancient Near East. They appeared in everyday meals, elite banquets, offerings, and…
For Pliny the Elder, cabbage was far more than an ordinary garden vegetable. In Natural History, he presents it as a food with remarkable medicinal value,…
At Tarquinia, painted tombs preserve some of the clearest images of Etruscan dining from the sixth and fifth centuries BCE. Their walls show reclining guests,…
Long before chocolate was mixed with sugar and milk, cacao was prepared as a fragrant, dark, and often bitter beverage. Among the ancient Maya, drinks made…
An Athenian army on campaign depended on foods that could survive marching, heat, delay, and uncertain access to markets. Fresh meat was occasional, while…
Lovage occupies an intriguing place in the history of Mediterranean food. Today it is less familiar than parsley, fennel, or celery, yet its powerful green…
Among the surviving recipes from Roman antiquity, few are as brief and evocative as the instructions for libum attributed to Marcus Porcius Cato. The…
A bowl of smooth pulse puree seems simple, yet it can reveal much about ancient Greek food. It brings together farming, storage, grinding, seasoning, and the…
