Mar 052011
 

Solomon, Jon ‘‘Tracta’: A Versatile Roman Pastry’, Hermes 106 (1978), 539-556. An interesting exercise looking for the secrets of the best hidden part of Roman cooking: pastry. The author begins with a recipe in Cato and then brings all his learning, the ancient authorities and cooking common sense to bear on the question of how the dish was prepared: an exercise that could usefully be repeated with many Roman dishes! Interesting sidelights thrown on such questions as the origins of pasta, the possibility of Roman pancakes and the production of bread in antiquity. SY

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