Pepper - Vol. 2

The Romans were particularly serious about their food. Slave chefs would man the kitchens to create delicacies for their consumption. A high-end menu could include dormice sprinkled with honey and poppy seeds, then a whole wild boar being suckled by piglets made of cake, in which were placed live thrushes, and to finish, quince, apples and pork disguised as fowls and fish. None of these opulent culinary inventions would have been created without ample seasoning - and the primary spice would have been pepper.

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