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  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.
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  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.”
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  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.
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• Comment Link Martedì, 07 Ottobre 2025 17:04 posted by Jessemeago

  The indictment of former FBI Director James Comey made public on Thursday is likely to put on display, yet again, the blockbuster political discourse around the FBI investigations in 2016 that affected the presidential election.
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  Comey, the long-time nemesis of Donald Trump from the early days of Trump’s first term, has been criminally charged with two felonies, both related to a lie he allegedly told Congress in 2020.
  
  Though the attorney general and even prosecutors on the case had reservations about its strength, acting US Attorney Lindsey Halligan — appointed by the president over the weekend after a previous US attorney left due to disagreements over charging Trump’s political opponents – presented the charges to a close grand jury meeting in Alexandria, Virginia, on Thursday afternoon.
  
  In the grand jury room, 14 of at most 23 grand jurors decided prosecutors had probable cause to indict Comey, subsequent court proceedings on Thursday revealed. Yet one charge prosecutors had wanted against Comey was rejected by the grand jury.
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