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Die „puls“ – Experimentalarchäologische Untersuchungen zu einer antiken römischen Getreidebreizubereitung
- Author(s):
- Dominik Hagmann (see profile)
- Date:
- 2017
- Group(s):
- Archaeology, Classical archaeology, Roman archaeology
- Subject(s):
- Food, Food--Study and teaching, Sociology, Classical antiquities, Archaeology
- Item Type:
- Article
- Tag(s):
- grain, porridge, experimental archaeology, Apicius, Food studies, Sociology of food, Classical archaeology
- Permanent URL:
- http://dx.doi.org/10.17613/M6RV6V
- Abstract:
- Studies by the author in experimental archaeology have been dealing with the (re-)production of the ancient Roman meal “puls” since 2012. This porridge puls was mainly prepared with wheat and other grains and it can be considered as the ancient Roman “national dish” par excellence, according to literary evidence. Concerning the recipes, puls is mentioned by the author Cato and especially by a recipe collection attributed to the legendary gourmet and gourmand Apicius. Additionally, puls is also proven by archaeological evidence. Due to the simple preparation, archaeological as well as historical sources, and ethnographic comparisons, it can be assumed that puls was a very common meal in both the civil and military sectors. The experimental archaeological investigations deal with the production process (both in laboratory and field tests), the physical properties of the porridge puls during the cooking process, and an analysis of the sensory characteristics.
- Metadata:
- xml
- Published as:
- Journal article
- Status:
- Published
- Last Updated:
- 6 years ago
- License:
- Attribution
magw_147_hagmann.pdf