Cooking Across the Ages Season 1 Episode 2 Ancient Rome: Cooking with Apicius

Cooking Across the Ages is a culinary show that delves into the history of food and the evolution of cuisine across civilizations. In episode 2 of season 1, viewers are taken on a journey to the ancient empire of Rome, exploring the culinary expertise of the renowned Roman chef, Apicius.

The episode starts with the host, who takes us through a brief history of the Roman Empire. She sheds light on how food played a crucial role in shaping the culture of ancient Rome. We learn that Roman cuisine was highly influenced by the Greeks and Etruscans. Romans inherited the knowledge of cooking and food preservation from these neighboring civilizations and went on to shape it in their own distinct way.

To understand the distinctiveness of Roman cuisine, the host takes us to the house of an avid food historian who has prepared a list of recipes from Apicius' cookbook, the De Re Coquinaria. He explains that Apicius was not just a chef but also a documented gourmet who authored a cookbook in the first century AD. This cookbook was considered the bible of Roman cuisine and was a must-have for anyone who wanted to cook like a Roman.

The host and the food historian sift through ingredients and utensils while discussing the differences between modern tools and the ones used in ancient Rome. We learn that Romans used pots and pans made of bronze, terra cotta and sometimes lead. The host and the historian explain how Apicius' cookbook lists both expensive and affordable ingredients, showing how there was a wide range of food available to Romans of all classes.

The first recipe they prepare is patina de piris- a sweet and savory tart made with pears, raisins, honey, and pepper. The historian explains that Roman cuisine used many sweet and spicy flavors that we may find unconventional today. He also points out how the dish uses arecheatum- a fermented fish sauce that adds a umami flavor to the dish and was used in many Roman recipes.

The next recipe on the menu is ius album- a white sauce made with almonds and herbs. The host and the historian demonstrate how to make this delicate sauce using a mortar and pestle since blenders did not exist in those times. They fry some leeks and pour the ius album over it, making it a delightful side for roasted or grilled meats.

The last dish on the menu is moretum- a cheese and herb spread. The historian explains how cheese was an expensive commodity in ancient Rome and how this recipe was a means of preserving cheese by mixing it with herbs, garlic, and olive oil. The host and the historian mix the cheese and herbs on a stone mortar, a technique that was followed in ancient Rome.

Throughout the episode, the host and the food historian shed light on the ingredients, techniques, and culinary nuances of ancient Roman cuisine. They give insights into how Romans cooked, ate, and celebrated food. The viewer is left with an appreciation of the richness and diversity of ancient Roman cuisine and a curiosity to explore the other aspects of Roman culture that were shaped by food.

Overall, episode 2 of Cooking Across the Ages, Ancient Rome: Cooking with Apicius, is a visual and culinary treat that educates and entertains viewers with the depth of knowledge and insight it presents.