EPISODE 13
WHAt DID thE ROMANS EVEr DO FOR US?
In this episode of Intoxicating History, Henry, Jeffreys and Tom Parker Bowles travel back 2,000 years to ancient Rome to ask the big question: What did the Romans ever do for us—wine‑wise? From Pliny the Elder’s hangover cure of raw owl eggs in wine (yes, really) to the scandalous Bacchanalian rites that terrified senators into banning women from drinking, we’ll reveal how Rome invented luxury vintages that cost more than a modern Château Yquem—then aged them for a century and more.
We meet Cato the Elder, the original frugal influencer who refused imported Falernian wine for his guests (but probably savoured it in secret). And discover how Mark Antony entered Ephesus in a wild bacchic parade—think Pride float meets reality show—to cement his power and reputation as one of history’s most notorious party animals.
If you love historical gossip, tales of Ancient Roman excess, and a side of scandal worthy of the Senate, tune in for a glass‑raising romp through Rome’s vinous legacy—no time machine required.
SOURCES
Cato's De Agricultura stands as a monumental work in the realm of ancient farming practices, offering a brilliantly practical guide that resonates even today. Written by the Roman statesman Cato the Elder in the 2nd century BCE, this text provides invaluable insights into agriculture. Cato extols the virtues of hard work and prudence, urging farmers to maintain diligence in cultivating their fields and managing their livestock.
His down-to-earth advice covers various aspects, from crop rotation to the treatment of animals, and even includes a selection of recipes—farming extends beyond the field to the table. Interestingly, Cato’s work is steeped in a belief that owning land is not just a source of wealth but a moral obligation. With its blend of practicality and philosophy, De Agricultura is more than just a farming manual; it's a celebration of rural life and an enduring testament to the wisdom of the ancients.
Dive into the culinary world of ancient Rome with the Apicius Cookbook, a comprehensive collection of over 400 meticulously translated recipes that reveal the rich tapestry of Roman dining culture and the Mediterranean's diverse influences. This edition not only corrects prior translation errors but also bridges the ancient with the modern by providing both imperial and metric measurements, allowing today’s cooks to recreate timeless dishes with ease.
With its intriguing focus on forgotten ingredients—such as flamingo—and unique interpretations of traditional fare, Apicius invites readers to rediscover recipes that have shaped Western cuisine. Experience the art of cooking through dishes like roast suckling pig drizzled in honey, aromatic Roman absinthe, and the exquisite flavors of Apician grilled veal sauce. Whether you’re a culinary novice or an experienced chef, this sophisticated anthology offers a treasure trove of gastronomic inspiration, inviting you to bring ancient Roman hospitality into your home.