Talk:Roman cuisine
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- "for example, there were recipes for making white wine out of red and vice versa"
If memory serves this is from Apicius (repeated by the well known Harold McGee), but I thought this was more of a chemistry experiment than something you would actually drink after "transforming" it. --Chinasaur 06:30, 14 March 2006 (UTC)
What about vomitoriums (vomitoria?) ? The Trolls of Navarone 20:36, 2 Jun 2004 (UTC)
- What about them? --cprompt 21:15, Jun 2, 2004 (UTC)
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- They are famous, probably erroneously so. Should there be a redirect to this page? Perhaps more of a note explaining why this feature came to typify the common understanding of roman food? The Trolls of Navarone 15:26, 3 Jun 2004 (UTC)
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- Good point...I added a bit about vomitoriums, and what they really are (to the best of my knowledge). I'm not really sure how the myth developed, though, other than people just assuming that a word with "vomit" in it has to due with literally vomitting, coupled with the stereotypical excesses of the Roman empire. --cprompt 04:47, Jun 5, 2004 (UTC)
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- Right now vomitorium redirects to this article. While there should be a note about it here, shouldn't vomitorium itself be about the architectural feature? Or redirect to an article about amphitheaters or roman achitecture? --Logotu 20:34, 25 May 2006 (UTC)
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- I agree, vomitorium should be its own article.
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List of missing translations in the article:
- Blutwurst: blood sausage?
- Meerbarbe: a kind of fish.
Cat 19:45, 4 Jun 2004 (UTC)
Meerbarbe = red mullet, corrected that
Blutwurst : dictionary says blood sausage or black pudding; I think blood sausage is better to use here because as far as i know black pudding is a name for a specific british blood sausage that not everyone knows and "blood sausage" is more descriptive. German Blutwurst often means a specific sausage (which is only lots of clotted blood with pieces of pork fat in it, of course nicely spiced) but it's also used for all sausages made with blood.
Thanks for the vomitorium stuff, i'll add that to the german article
look what i've just found:
http://www.dict.leo.org
it's run by a german university, the best and easiest to use online dictionary i've seen so far. may be the link should be on the translations page
Tenar
I'd like to add the phrase "from eggs to apples" (ab ovo usque ad mala), but in which section? starters or desserts? -- Lisa Paul 20:56, 2 Jul 2004 (UTC)
There are three more as yet untranslated paragraphs in the Bestandteile der Hauptmahlzeit section of the German article. I'll shortly be giving them a go unless anyone else wants to get there first. -- Picapica 19:31, 18 Jul 2004 (UTC)
Those paras now added. -- Picapica 09:55, 31 Jul 2004 (UTC)
Great article, excellent translation! I've done minor idiom tweaking as far as "Table culture", and will be back to do more. Bishonen 17:27, 26 Aug 2004 (UTC)
Returned and copyedited the second half very lightly, too. The semi-mythical or rare practice of deliberately vomiting was mentioned in two places, so I merged the earlier sentence into the "Vomitorium" section at the end. Does anybody know why "the Consul C. Fannius prohibited the consumption of poulards"? It comes a little surprisingly, so it would be neat if the reason could be put in. Bishonen 21:02, 26 Aug 2004 (UTC)
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- See FANNIA here: Sumptuary_law 201.27.11.202 03:18, 13 July 2006 (UTC)
[edit] Main category
Any objections to moving this and the other articles from Category:Ancient Roman food and drink to Category:Roman cuisine?
