Das Zeitreisemenü für die Teilnehmer der Jahrestagung 2005 der Deutschen Gesellschaft für Ur- und Frühgeschichte am 7. Mai 2005 in Worms

Abstract

As a perfect addition to the main topic of the Conference, the author created a special meal which was served the participants of the Conference. The menu, cooked after recipes and ideas from the Roman period, the early and high Middle Ages, the 19,h Century and the time around 1900 A D consisted of the following courses: lentil salad with mussels after Aspicius, an ascetic herb-salad à la Radegunde, noodles with Parmesancheese after Boccaccio, chicken with artichokes and capers ä la Cologne and as dessert a Blanc-manger provencal
after Cezanne. The participants consumed everything with a healthy appetite, health-damaging after-effects have not been reported.