There is a great variety of foods introduced in Britain during the Roman era; just to mention some of the most common and/or important ones: apple, leek, asparagus, cherry, pear, plum, fig, cucumber, pea, celery, chive, marrow, cabbage, lettuce, coriander, garlic, onion, marjoram, parsnip, rosemary, spearmint, turnip, pheasant, and last but by no means least, grape and wine. An easily drawn conclusion is the massive impact of the Romans on local cuisine. Until the Roman invasion, the most common dish was pottage, a vegetable soup or stew. Everything changed after 43 AD.
We, The Philosopher’s Stove, are trying to recreate the taste of Roman Britain for two days in modern day Angel, London. Although Appestat is a lovely free-spirited place, lounging at dinner might not be socially acceptable anymore. We’re also sorry we’re not providing the hardcore Roman cuisine experience, serving delicacies [also symbols of status among wealthy Romans] such as stuffed dormice. We’re pretty done with the negative stuff.
Following the writings of legendary Romans such as Marcus Gavius Apicius [Roman gourmet, 1st century AD] and prominent modern day food historians such as Andrew Dalby [b. 1947] we’re organizing a Roman inspired banquet; so we’ve come up with a four course menu plus three glasses of wine, because we want you to have the most complete experience we can offer
This is the second installment of The Philosopher’s Stove autumn 2016 journey. We’re going back to Appestat in Islington for two consecutive evenings of Roman British gastronomy.We’ll be there on Friday 14th and Saturday 15th October.
Tickets here: Eventbrite