Ancient – SCA Feast (Push for Pennsic July 9-11,2004 Early Roman Style Feast)

Push for Pennsic 2004 – Early Roman Style Feast

Served at Push for Pennsic 2004 · SCA Event · Early Roman Style

Another blast from the past! This three-course feast was presented in the Roman style, allowing a diverse selection of savory and sweet items across all three courses. Designed to accommodate over 100 diners, the menu focused on dishes that could be made ahead and served at room temperature, with only a few heated on-site using a grill. The feast site lacked a kitchen, with only a hose for water access—making this my third (possibly fourth!) large-scale feast executed under primitive conditions.

The Roman Meal Structure

A traditional Roman feast was divided into three courses:

• Gustum (Appetizer): Small bites to stimulate the appetite, often savory, but not exclusively so. This included olives, spreads, and light dishes meant to set the tone.
• Mensa Prima (Main Course): Heavier and more substantial dishes such as meats, legumes, and cooked vegetables. This was the centerpiece of the meal.
• Mensa Secunda (Dessert Course): A mix of fruits, sweets, and confections. While modern diners expect sweet endings, the Roman palate blended sweet and savory throughout, so the final course was more of a refreshment and delight than a sugary capstone.

Many dishes in this feast reflect the rich culinary heritage of Rome, based on texts such as Apicius and other classical sources. While some historical accuracy was interpreted through available ingredients and constraints, the feast preserved the spirit and flavors of ancient Roman cuisine.

Feast Menu

Gustum

🏛️ Early Roman – Push for Pennsic Feast (July 9–11, 2004)

• Cucumeres (Braised Cucumber)
• Lucanicae (Grilled Sausages)
• Epityrum (Olives)
• Moretum (Herbed Cheese Spread)
• Piadina (Flatbread)

Mensa Prima

• Petaso paro Mustacei (Smoked Ham with Sweet Wine Cakes)
• Erebinthoi Knakosymmigeis (Chickpeas with Saffron)
• Krambe (Roman Cabbage)

Mensa Secunda

• Itria (Sesame Seed Biscuit)
• Basyniai (Fig and Walnut Cakes)
• Assorted Fresh and Dried Fruit
• Assorted Sugared Nuts

Beverages

• Apple Juice
• Grape Juice
• Lemonade

Suggested Sources

Unfortunately, I did not document the precise sources used at the time, but it is safe to assume most dishes were adapted from or inspired by the following resources, all of which are available online or through booksellers:

• Cookery and Dining in Imperial Rome by Apicius (trans. Vehling) – Project Gutenberg
• The Roman Cookery Book by Apicius & Barbara Flower
• Cooking Apicius by Sally Grainger – Prospect Books
• The Roman Cookery Book: A Critical Translation by Elisabeth Rosenbaum
• Cookery and Dining in Imperial Rome by Joseph Dommers Vehling – Sacred Texts Archive
• Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant
• A Taste of Ancient Rome by Ilaria Gozzini Giacosa – Internet Archive

This feast was not only a culinary challenge but a celebration of historical flavors brought to life with modern tools under historical constraints.