Drinking, Dining, and Community in Antiquity (CLCV-227/ AHIS 226)
November 7, 2024 – Flavors of Antiquity
Away, he garlic roots with fibres thick,
And four of them doth pull; he after that
Desires the parsley’s graceful foliage,
And stiffness-causing rue,’ and, trembling on
Their slender thread, the coriander seeds…
Joseph J. Mooney (tr.), 1916. The Minor Poems of Vergil: Comprising the Culex, Dirae, Lydia, Moretum, Copa, Priapeia, and Catalepton. Birmingham: Cornish Brothers.
Thus begins a recipe for moretum, a garlic and herb cheese spread. Students in Drinking, Dining, and Community in Antiquity (CLCV-227/ AHIS 226) recreated this and other ancient Greek and Roman recipes for Flavors of Antiquity, a Common Hour program in the Mather Hall Lobby. The students explained the recipes and handed out free samples. Most of the menu items were well-received – moretum was among the favorites. Interestingly, the food least-appreciated by Trinity students, faculty, and staff, was barley bread, which had been a daily staple throughout much of the ancient Mediterranean.
Click here to see the reviews of the tasters.
     
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