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  • "Marvellously known as promulsis, or promises, light dishes designed to tempt the appetite came first--such as olives, tripe, cucumbers, lettuce, mushrooms, snails or asparagus. Then the first course, or primae mensae, of intensely symbolic sacrificial meat, rissoles, sausages or mixtures of fish and meat together with highly flavoured sauces. The secundae mensae of shellfish, fruit, nuts, flaky cheesecakes, fritters, honeyed custards or pastries often sprinkled with pepper closed the meal, but an optional symposium might also follow during which serious drinking, witty conversation and debate or music and dancing were applauded as was the grandest of all Italian wines, Falernian."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 22-23

    January 6, 2017