I watched NBC’s (edit : sorry for the HBO derp) Hannibal for a while and it was a really interesting serie overall (even if it got silly at times). I’m still very fond of the original movies, but the visuals on this show were gorgeous!
Food & Feasting in Ancient Rome. The festive consumption of food and drink was an important social ritual in the Roman world. Known as the convivium (Latin: “living together”), or banquet, the Romans distinguished between specific types of gatherings, such as epulum (public feast), cena (dinner, eaten mid-afternoon), and comissatio (drinking party). Public banquets, such as civic feasts offered for all of the inhabitants of a city, accommodated large numbers of diners. Dinner parties that took place in residences were private affairs in which the host entertained a small group of family friends, business associates, and clients. Roman literary sources describe elite private banquets as a kind of feast for the senses, during which the host strove to impress his guests with extravagant fare, luxurious tableware, and diverse forms of entertainment, all of which were enjoyed in a lavishly adorned setting. Archaeological evidence of Roman housing has shed important light on the contexts in which private banquets occurred and the types of objects employed during such gatherings.
The dining room was one of the most important reception spaces of the residence. It included high-quality decorative fixtures, such as floor mosaics, wall paintings, and stucco reliefs, as well as portable luxury objects, such as artworks, sculptures, and furniture. Like the Greeks, the Romans reclined on couches while banqueting, although in the Roman context respectable women were permitted to join men in reclining. This practice set the convivium apart from the Greek symposium (a male aristocratic drinking party), at which female attendees were restricted to entertainers such as flute-girls and dancers as well as courtesans (heterae). A dining room typically held 3 broad couches, each of which seated 3 individuals, thus allowing for a total of 9 guests. This type of room is commonly described as a triclinium (“3-couch room”), although dining rooms that could accommodate greater numbers of couches are archaeologically attested. In a triclinium, the couches were arranged along 3 walls of the room in a U-shape, at the center of which was placed a single table that was accessible to all of the diners. Couches were frequently made of wood, but there were also more opulent versions with fittings made of costly materials, such as ivory and bronze.
A proper Roman dinner included 3 courses: hors d’oeuvres (gustatio), main course (mensae primae), and dessert (mensae secundae). Food and drink were served, intended not only to satiate the guests but also to add an element of spectacle to the meal. Exotic produce, particularly wild animals, birds, and fish, were favored at elite dinners due to their rarity, difficulty of procurement, and consequent high cost, which reflected the host’s affluence. Popular but costly fare included pheasant, thrush, raw oysters, lobster, shellfish, venison, wild boar, and peacock. Foods that were forbidden by sumptuary laws, such as fattened fowl and sow’s udders, were flagrantly consumed at the most exclusive feasts. Elaborate recipes were invented - a surviving literary work, known as Apicius, is a late Roman compilation of cookery. These often required not only expensive ingredients and means of preparation but also elaborate, even dramatic, forms of presentation. Wine wine was served throughout the meal. This practice contrasted with that of the Greek deipnon (main meal), which focused on the food; wine was reserved for the symposium that followed. The wine was mixed to the guest’s taste and in his own cup, unlike the Greek practice of communal mixing for the entire party.
Crystal King’s Feast
of Sorrow brings readers into the kitchens of ancient Rome, where nobles
and slaves jockeyed for position by using food as bargaining chips for personal
and professional advancement.
The novel is based on the real life of ancient Roman noble
Marcus Gavius Apicius, who is thought to have inspired and contributed to the
world’s oldest surviving cookbook. But King tells her story from the point of
view of a slave named Thrasius, a talented cook who is purchased by Apicius for
the unimaginable sum of 20,000 denarii, about 10 times the yearly wages of a
When self care looks like a Thai food feast,
When it looks like poetry like stick and poke tattoos in your living room like humidifiers and space heaters like comfy clothes and hair dye when it comes dressed as dental work or routine bed times or coffee dates when it looks like bringing friends together and dancing like making art and breakfast when it comes looking like you in every shade, let it.