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Conditum
Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in ancient Roman and Byzantine cuisine. The Latin name translates roughly as "spiced". Recipes for ''conditum viatorium'' (traveler's spiced wine) and ''conditum paradoxum'' (surprise spiced wine) are found in '' De re coquinaria''. This ''conditum paradoxum'' includes wine, honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ..., pepper, mastic, laurel, saffron, date seeds and dates soaked in wine. In the Levant of the 4th-century CE, the main ingredients of ''conditum'' were wine, honey and pepper corns. Conditum was considered to be a piquant wine. A 10th-century redaction of an earlier Greek Byzantine agricultural work brings down the relative portions of each ingredient: Let eight scr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conditum02
Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in ancient Roman and Byzantine cuisine. The Latin name translates roughly as "spiced". Recipes for ''conditum viatorium'' (traveler's spiced wine) and ''conditum paradoxum'' (surprise spiced wine) are found in ''De re coquinaria''. This ''conditum paradoxum'' includes wine, honey, pepper, mastic, laurel, saffron, date seeds and dates soaked in wine. In the Levant of the 4th-century CE, the main ingredients of ''conditum'' were wine, honey and pepper corns. Conditum was considered to be a piquant wine. A 10th-century redaction of an earlier Greek Byzantine agricultural work brings down the relative portions of each ingredient: Let eight scruples of pepper ornswashed and dried and carefully pounded; one '' sextarius'' of Attic honey, and four or five ''sextarii'' of old white wine, be mixed., p260/ref> See also * Aromatised wine * Caecuban wine Caecuban wine (Latin: ''Caecubum'', Greek: ''Kaiko ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from republic to empire, and Roman economy#Trade and commodities">Roman trading with foreigners along with the empire's enormous expansion exposed Romans to many new foods, provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mastic (plant Resin)
Mastic () is a resin obtained from the mastic tree (''Pistacia lentiscus''). It is also known as tears of Chios, being traditionally produced on the island of Chios, and, like other natural resins, is produced in "tears" or droplets. Mastic is excreted by the resin glands of the evergreen shrub ''Pistacia lentiscus'' and dries into pieces of brittle, translucent resin. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing flavor similar to pine and Cedrus, cedar. History Chios mastic gum has been used as a traditional medicine over the last 2,500 years. The word ''mastic'' is derived indirectly from , which may be related to . * Remarks not in the book: OED does not claim came from , it only refers ("cf.") to the latter word for comparison. The first mention of actual mastic 'tears' was by Hippocrates. Hippocrates used mastic for the prevention of digestive problems, colds and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mekitze Nirdamim of Medieval Hebrew literature, medieval Hebrew texts. It was first established at Ełk, Lyck, Kingdom of Prussia, Prussia in 1861, and is now based out of Jerusalem, Israel.
Mekitze Nirdamim (, ''Meḳitse nirdamim'', "Rousers of Those Who Slumber") is a literary society dedicated to the retrieval, preservation, and publication To publish is to make content available to the general public.Berne Convention, articl ... History Mekitze Nirdamim was first established in Ełk, Lyck, Kingdom of Prussia, Prussia in 1861, mainly by the efforts of , editor of the Hebrew weekly ''Hamagid, Ha-Magid''. The Society's first board consisted of prominent scholars and philanthropists such as Rabbi Nathan Marcus Adler, Albert Cohn (scholar), Albert Cohn, Samuel David Luzzatto, S. D. Luzzatto, Moses M ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Historical Drinks
History is the systematic study of the past, focusing primarily on the human past. As an academic discipline, it analyses and interprets evidence to construct narratives about what happened and explain why it happened. Some theorists categorize history as a social science, while others see it as part of the humanities or consider it a hybrid discipline. Similar debates surround the purpose of history—for example, whether its main aim is theoretical, to uncover the truth, or practical, to learn lessons from the past. In a more general sense, the term ''history'' refers not to an academic field but to the past itself, times in the past, or to individual texts about the past. Historical research relies on primary and secondary sources to reconstruct past events and validate interpretations. Source criticism is used to evaluate these sources, assessing their authenticity, content, and reliability. Historians strive to integrate the perspectives of several sources to develop a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Wine
The oldest evidence of ancient wine production has been found in Georgia from BC (the earliest known traces of grape wine), Greece from BC, Armenia from BC (large-scale production), and Sicily from BC. The earliest evidence of fermented alcoholic beverage of rice, honey and fruit, sometimes compared to wine, is claimed in China ( BC). The altered consciousness produced by wine has been considered religious since its origin. The ancient Greeks worshiped Dionysus or Bacchus and the Ancient Romans carried on his cult. at greekwinemakers.com Consumption of ritual wine, probably a certain type of sweet wine originally, was part of Jewish practice since Biblical times and, as part of the eucharist commemorating Jesus's Last Supper, became even more essential to the Christian Church. Although Islam nominally forbade the production or consumption of wine, during its Golden Age, alchemists such as Geber pioneered wine's distillation for medicinal and industrial purposes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caecuban Wine
Caecuban wine (Latin: ''Caecubum'', Greek: ''Kaikoubos'') came from a small territory, ''ager Caecubus'', at Amyclae in coastal Latium (in the region known today as the Plain of Fondi). Around 70 BC, Varro already regarded this district as a place of legendary wealth. Strabo described the area's reputation for wine in his ''Geography'': "The Caecuban Plain borders on the Gulf of Caieta; and next to the plain comes Fundi, situated on the Appian Way. All these places produce exceedingly good wine; indeed, the Caecuban and the Fundanian and the Setinian belong to the class of wines that are widely famed, as is the case with the Falernian, the Alban and the Statanian." (''Geography'' V.3.6) Characteristics To many in the 1st century BC, Caecuban was the best of all wines, smoother than Falernian wine, fuller than Alban wine, strong and intoxicating. It was a white wine which turned fire-coloured as it aged. Dioscorides describes it as ''glykys'' "sweet". Athenaeus describes it as o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromatised Wine
Aromatised wine (spelled aromatized in American English) is a wine flavoured with aromatic herbs and spices. These are classified by their alcohol content and the flavourings and other ingredients used. The European Union defines three categories: 'aromatised wine', 'aromatised wine-based drink' and 'aromatised wine-product cocktail'. Drinks which have an alcohol content of 1.2% abv or less, cannot be labelled as containing wine. History Multiple kinds of aromatic wine are mentioned in Talmudic literature (that is, Jewish rabbinic texts from the early centuries AD through late antiquity). Examples include ''Alontit'', which was infused with balsam; ''Anomalin'', a blend of wine, honey, and pepper (comparable to the Greek ''Oinomelon''); and ''Inmernon'', wine spiced with myrrh. Additional examples include ''Psynthiton'', a wine scented with wormwood, and ''Kafrisin'' wine, which may derive its name from Cyprus, though it more likely refers to a wine spiced with capers. Arom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Units Of Measurement
The units of measurement of ancient Rome were generally consistent and well documented. Length The basic unit of Roman linear measurement was the ''pes'' (plural: ''pedes'') or Roman foot. Investigation of its relation to the English foot goes back at least to 1647, when John Greaves published his ''Discourse on the Romane foot''. Greaves visited Rome in 1639, and measured, among other things, the foot measure on the tomb of Titus Statilius Aper, that on the statue of Cossutius formerly in the gardens of Angelo Colocci, the congius of Vespasian previously measured by Villalpandus, a number of brass measuring-rods found in the ruins of Rome, the paving-stones of the Pantheon and many other ancient Roman buildings, and the distance between the milestones on the Appian Way. He concluded that the Cossutian foot was the "true" Roman foot, and reported these values compared to the iron standard of the English foot in the Guildhall in London William Smith (1851) gives a value ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scruple (unit)
The scruple (℈) is a small unit in the apothecaries' system, derived from the old Roman ' () unit ('' scrupulus''/'' scrupulum'').__NOTOC__ Mass unit The scruple is of an ounce (or of a troy ounce), dram, or 20 grains: it is therefore exactly 1.2959782 grams. The Roman scruple was 11.875% smaller, therefore being exactly 1.14208078875 grams. Volume unit The fluid scruple is fluid ounce, fluid dram, 20 minims, teaspoon, or 1 saltspoon. It is therefore equal to 1.2322304 milliliters in the US customary system, or 1.1838776 milliliters in the imperial customary system (to eight significant figures). See also * Scruples (other) * Roman units * Byzantine units Byzantine units of measurement were a combination and modification of the ancient Greek and Roman units of measurement used in the Byzantine Empire. Until the reign of Justinian I (527–565), no universal system of units of measurement existed ... * E (Cyrillic) References {{Reflist, 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piquant
Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". Piquant ingredients include chili peppers, wasabi, horseradish and mustard. The primary substances responsible for pungent taste are capsaicin, piperine (in peppers) and allyl isothiocyanate (in radishes, mustard and wasabi). Terminology In colloquial speech, the term "pungency" can refer to any strong, sharp smell or flavor. However, in scientific speech, it refers specifically to the "hot" or "spicy" quality of chili peppers. It is the preferred term by scientists as it eliminates the ambiguity arising from use of "hot", which can also refer to temperature, and "spicy", which can also refer to spices. For instance, a pumpkin pie can be both hot (out of the oven) a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
