Greece: TyrannyGreece: OligarchyAthens vs. SpartaAlexander the GreatQueen Hatshepsut and Rames the GreatBenefits of Queen Hatshepsut's LeadershipMy Life as a Farmer in Ancient Rome Source: My own picture. It’s the end of May, and it’s time for the wheat harvest. The slaves were working in the fields harvesting the wheat by hand. After the wheat was harvested, the wheat was beaten to separate the chaff from the kernels. The slaves then put the beaten wheat into a winnowing basket. The slaves used the basket to toss the wheat into the air where the lighter chaff would blow away, and the heavier grains fell back into the basket. Then, a Punic Cart was used as a roller type device to press the grain. The wheat was then spread out on a drying floor to dry out. There was a hypocaust, a central heating system under the floor, used to help dry out the wheat. The dried out wheat was stored in a granary until it was needed. Later, the wheat will be ground into coarse flour by a donkey mill. The coarse flour will need to be sifted, so that it’s usable. Anyway, I was thinking about what to make for lunch one day, when I decided to make Cato’s Roman Bread and Moretum, a spread for the bread. This is an easy recipe to make, so I decided to give you the recipe. Cato’s Roman Bread with Moretum was delicious. The bread was nice and soft, and the Moretum added a good flavor to the bread. The Moretum was cheesy and garlicky, two of my favorite “food flavors”. The best way to eat it was to cut the bread in half, slice it down the middle, spread the Moretum on each slice, and eat it taco style. Cato’s Roman Bread: Ingredients:
Source: My own picture. Method
Source: My own image. Knead the dough well and form into a circular shape. With a knife, score the top of the loaf, dividing it into 8. This doesn't particularly help with the baking process, but it's how the bread preserved at Pompeii looked, and it's how it's often depicted. (I made four little dough balls.) Source: My own image.
Source: Both of these images are my own. Moretum: Ingredients:
Source: My own image. Method:
Source: My own image. Add the salt, the cheese, and the celery to the mortar and mash them up too. Really make sure to mix them well with the garlic from earlier. To this paste, add the coriander seeds, parsley, and oil. I find that it is helpful to add the parsley in batches and break it down bit by bit rather than trying to do it all at once and making a mess. Test for flavor - if it is too garlicky, add more parsley. After I used to mortar and pestle, I used a blender to grind the remaining because the Romans had more powerful stones, so if you blend the paste it’ll come to a similar consistency. Source: My own image. You already saw this picture at the beginning, but here is the finished product. Source: My own image. As a farmer, I need to know what kinds of food we can grow here in Italy, so I've made it easy for you to know by creating a Thinglink. |
ArthiHey guys! It's me, Arthi. I'm just putting all of my school work onto this website, so I hope you enjoy!! Archives
May 2015
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