Libro de Visitas

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13 May 2025 - 11:47 am

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Donaldjus

13 May 2025 - 11:01 am

Could we organize a modern-day libello de visitas, reenacting ancient Roman feasts as a unique way to connect contemporary food enthusiasts with the extravagant dining practices of the Roman nobility, while also highlighting the archaeological sites where such repasts originally took place?


Kind of a random find, but might be interesting for some of you

Just a few days ago I ran into a project called Phi Illusion.

It’s music based on the golden ratio — symmetry, flow, and natural balance.
Chill BPM, layered melodies, ambient textures, spiraling visuals, and mathematically tuned soundscapes.


Thoughts on mixing music with math?

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13 May 2025 - 07:17 am

Trailer trucks queue to cross into the United States at the Otay Mesa Port of Entry, in Tijuana, Mexico, November 27, 2024. Jorge Duenes/Reuters
New York
CNN
—
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Since President Donald Trump won the election in November, businesses across the globe have been bracing for higher tariffs — a key Day One promise the president made.

But over a week into his presidency, Trump has yet to enact any new tariffs.
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That could change, come 11:59 p.m. ET on Saturday — the deadline Trump set for when he says he will slap 25% tariffs on all Mexican and Canadian goods and a 10% tariff on all Chinese goods.

The tariffs, he said, will be imposed as a way of punishing the three nations, which Trump claims are responsible for helping people enter the country illegally and supplying fentanyl consumed in the US.

Speaking to reporters from the Oval Office on Thursday, Trump said he meant business, especially with his tariff threats on Mexico and Canada. White House Press Secretary Karoline Leavitt also confirmed on Friday that Trump will levy the 10% tariff on China on Saturday.
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Should these threats be believed? Yes and no, said Trump’s former Commerce Secretary Wilbur Ross.
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The threat of blanket tariffs is likely being overstated, Ross said in an interview with CNN. “There probably will be exclusions, because there are some goods that just are not made here, will not be made here, and therefore, there’s no particular point putting tariffs on.”

Ross, who was one of a handful of initial cabinet members in Trump’s first administration who kept their position for the entire four-year term, said he advocated for such exclusions when he advised Trump on tariff policies.



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13 May 2025 - 02:52 am

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Donaldchops

13 May 2025 - 12:18 am

Lying down and vomiting between courses: This is how Ancient Romans would feast
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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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12 May 2025 - 10:52 am

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Kpddominsox

12 May 2025 - 09:54 am

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Raphaelzen

12 May 2025 - 07:12 am

Hope you don’t mind a quick off-topic drop :)

Recently I stumbled on a site https://ukraine.tripland.info.

It’s all about Ukraine — from food to literature, folk traditions to nature trips. They cover architecture, athletes, rituals, festivals, and even legends.

Topics that stood out:
- Shevchenko, Kotliarevsky, and literary classics

Also found an inspiring Ukrainian travel and culture guide — definitely worth exploring!

Love national culture content?