| Autor |
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Michaelskask   |
| Eintrag 629751 vom 08.12.2025, 10:28 |
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| Lying down and vomiting between courses: This is how Ancient Romans would feast
rutor çåðêàëî
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://rutordark63xripv2a3skfrgjonvr3rqawcdpj2zcbw3sigkn6l3xpad.com
rutorforum.at
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 mea |
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| Michaelskask |
| Eintrag 629750 vom 08.12.2025, 08:44 |
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| Lying down and vomiting between courses: This is how Ancient Romans would feast
rutorclubwiypaf63caqzlqwtcxqu5w6req6h7bjnvdlm4m7tddiwoyd.onion
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://rutordeepeib6lopqoor55gfbnvh2zbsyxqpv5hnjg2qcji2x7sookqd.com
rutorforum.at
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.) |
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| remont_jxmn |
| Eintrag 629749 vom 08.12.2025, 08:09 |
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| gwendolynod60 |
| Eintrag 629748 vom 08.12.2025, 07:07 |
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| Michaelskask |
| Eintrag 629747 vom 08.12.2025, 05:44 |
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| Lying down and vomiting between courses: This is how Ancient Romans would feast
rutor24x7.to
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://rutorcoolfldlmrpalkmfklw3nyzad6b6fycdtof3xbnixkerr47udyd.com
ðóòîð ôîðóì
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 unde |
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| elbauw3 |
| Eintrag 629746 vom 08.12.2025, 04:08 |
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| Ramonblura |
| Eintrag 629745 vom 08.12.2025, 03:54 |
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| lynetteyk11 |
| Eintrag 629744 vom 08.12.2025, 00:54 |
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| ThomasLoaky |
| Eintrag 629743 vom 07.12.2025, 06:52 |
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| ?Levantemos nuestras copas por cada descubridor de riquezas !
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?Que la fortuna te acompane con que el destino te regale emocionantes premios extraordinarios ! |
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| rondath2 |
| Eintrag 629742 vom 07.12.2025, 03:54 |
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