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The Cross and the Cleaver: Food Of The Empire

I like not only to coo kbut also to eat. I like to read, experiment, explore and go beyond proverbial “meat and potatoes” (though magic can be done with either of those two ingredients).

One of my culinary interests is in the history of food of the Roman empire, particularly the Roman army in Gaul and in North Africa/Middle East. Which corresponds with the question I am asked occasionally: “what would Jesus eat?”

Well, in the nutshell it could be described like this. Imagine a large multicultural farmers market. You know, the kind where you don’t know the name of every third vegetable, where spices suffuse the air, and fresh and dried fruit are available in every colour of the rainbow. Next to it, there is a large-sized food court with dishes from all around the known world. You have probably seen it the last time you went to the major shopping mall. Chinese next to Greek, next to Indian, next to Mexican, next to Korean, next to we-will-juice-and-smoothie anything (no matter how revolting it looks), next to some kind of make-your-own-sandwich concept, next to … you get the idea.

Let’s step aside for a moment from the quagmire of religious and political reality that Jesus lived in. Religious authorities collaborating with Roman occupiers. The rich exploiting the poor. Corruption. Again, you get the drift. Looking at it from a different perspective, we can see the richness of cultures expressed in commerce and cuisine, converging in one area. My understanding is that Jesus would have eaten all of it, as long as it did not come in conflict with the Jewish dietary laws (so no pork laureate for Jesus and the guys).

Allow me to share with you two recipes beloved by Romans of every station, that I believe Jesus e

MORETUM (Roman way of saying “garlick cheese”)

1 cup of Peccorino, or hard feta, or aged sharp cheddar (white works well)

2-4 garlick cloves (depends on taste preference)

½ cup of lovage (grows everywhere of you know what you are looking for) or flat leaf parsley

1 tbsp of olive oil

1 tbsp of lemon juice or white malt vinegar (apple cider vinegar does just fine)

½ tsp black pepper

Put all ingredients in the blender and whiz until you have a smooth paste. Alternatively, if you have a mortar and pestle, put it all in and work that elbow grease! 😊

For more authentic experience, serve with sliced whole wheat baguette or very coarse whole wheat bread.

ROMAN-STYLE WATERMELON (exactly what you need after heavy cheese and garlick dish above)

1 watermelon flesh cut into large inch-by-inch chunks

Bunch of mint leaves, roughly chopped

Ground black pepper to taste

Mix and drizzle with olive oil and red wine vinegar (or balsamico)

Sprinkle with shredded feta cheese (optional)

alternatively

after mixing al of the above, put in a saucepan and bring to boil. After simmering for 5 min. remove from heat and serve, drizzled with honey and touch of lemon juice.

Now, what would you wash it down with, aside from Italian sparkling water? How about some Roman wine (Conditum Paradoxum)?

Bottle of red wine, or white if you like – such is history😉. Followed by equal amount of water.

Three bay leaves

Two cinnamon sticks

One whole nutmeg (cracked – i.e. stepped on or thrown forcefully against the wall)

1 tsp whole cloves

¼ cup of honey

Pinch of pepper

Put it all in a pot and SLOWLY bring to simmer. Then let it toss and simmer together without bubbling for about 30-45 min. Sip hot or cold afterwards.

Ave!!!

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