The History of Gastronomy gives us a narrative to follow – a form to the invisible values – photographs of states of being of a people seen through various windows of time and materialized in the scripts of its ancient recipes.  In this executive short course, ESE unfolds the mysteries of its heartland as embodied in the cuisine of the ancient capital city.

 

Introduction

Journey through the history of Roman food from Ancient Rome to the present day in this 4-day, hands-on course led by Italian food historian Karima Moyer-Nocchi, lecturer at the University of Siena and author of The Eternal Table – A Cultural History of Food in Rome. Each afternoon will begin a highly visual overview presentation of a chapter in Rome’s culinary history, followed by the preparation of a multi-course menu drawn from exemplary highlights of the period. The day will end with a relaxing evening meal and lively discussion about Rome, food, history and wherever else those paths may lead.

This is a course like no other, exploring of the changing tastes that characterize the fascinating city of Rome through the ages. All of the dishes will be prepared from scratch, but in a modern kitchen so that participants will be able to replicate what they have learned at home. While tastes have changed over the centuries, the selected recipes take the modern palate into account, but at the same time offer a unique historical gustatory experience.

No previous experience or cooking skills are required, just a love of history, a desire to know more about food, and a convivial spirit!

Register via form

 

COURSE DETAILS
  • Dates: July 15-18, 2019
  • Fee: £575
  • Course enrollment ends Monday, 1 July.
  • Number of participants: 8
  • Hours: 3.00 pm – 9.00pm
    45 min presentation, 15 min discussion
    2 hours meal preparation
    dinner
  • Place: ESE London – 4 Mandeville Place, W1U 2BG, London
    (Accommodation not included)

NB. Not suitable for vegetarians, people with food allergies (dairy, gluten, nuts, seafood) or those who refrain from eating pork. Wine served with each meal.

 

LECTURE BREAKDOWN
Day 1:
  • Introduction – Otzium and Golden Creative Leisure
  • Ancient Rome – from the pre-Romans to the fall of the empire
Day 2:
  • Middle Ages – From the rise of Christianity to the late 15th century
Day 3:
  • Early Modern – from the Renaissance to the late 18th century
Day 4:
  • The 19th -21st century – The cucina romanesca and following
  • Conclusion – Timelessness  – Beyond the Senses

 

About the instructor

Karima Moyer-Nocchi, is a food historian and expert in Roman culinary history and culture who teaches at the University of Siena and the University of Rome Tor Vergata. Professor Moyer-Nocchi was born and educated in the US and has been a permanent resident of Italy since 1990. In addition to The Eternal Table – A Cultural History of Food in Rome, she is also the author of Chewing the Fat – An Oral History of Italian Foodways from Fascism to Dolce Vita. Professor Moyer-Nocchi will be assisted by a baker who will provide fresh, homemade bread for each meal.

ESE London

4 Mandeville Place, W1U 2BG – London, UK
Tel: +44 2079353896
E-mail: ​info@eselondon.ac.uk