373365 comments

• Comment Link xsonlinepgo Dienstag, 04 November 2025 16:37

  https://tinyurl.com/22mgos8j
  https://tinyurl.com/287b7dlk
  https://tinyurl.com/2cbdbfh8
  https://tinyurl.com/27wzqohr
  https://tinyurl.com/2yk9nekx
  https://tinyurl.com/287otpm4
  https://tinyurl.com/276fk6na
  https://tinyurl.com/22d9c8ud
  https://tinyurl.com/29ue8uaz
  https://tinyurl.com/29pshyat
  https://tinyurl.com/2dfvw8so
  https://tinyurl.com/28k4sj53
  https://tinyurl.com/25r8aofu
  https://tinyurl.com/256jrlva
  https://tinyurl.com/2b4prbho
  https://tinyurl.com/24xnlrpj
  https://tinyurl.com/26vary93
  https://tinyurl.com/29c7xp3v
  https://tinyurl.com/2ch7txj3
  https://tinyurl.com/26wjq3ej
  https://tinyurl.com/27565lfs
  https://tinyurl.com/2xmkho22
  https://tinyurl.com/2y9d279e
  https://tinyurl.com/2ccuvxp9
  https://tinyurl.com/25mtsj88
  https://tinyurl.com/29b66mwy
  https://tinyurl.com/24fdscxf
  https://tinyurl.com/22xd2zpr
  https://tinyurl.com/28jpxjpn
  https://tinyurl.com/29ux4282
  https://tinyurl.com/2chv2v5l
  https://tinyurl.com/2y7tz8xo
  https://tinyurl.com/2a3nk6k5
  https://tinyurl.com/2ayksjnz
  https://tinyurl.com/2395hb82
• Comment Link Michaelwrers Dienstag, 04 November 2025 16:37

  Lying down and vomiting between courses: This is how Ancient Romans would feast
  RuTOR forum
  Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.
  
  Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
  https://rutorsite3s7oalfxlcv5kdk6opadvkoremcoyrdm75rgips6pv33did.com
  rutor forum 24
  Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
  Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.
  
  What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
  https://rutor24x7to.top
  rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd onion
  Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.