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Cooking the volumes - by Amelia Carolina SparavignaRedazione Archaeogate, 20-01-2012 - Pag. 1 di 6 » ![]() SommarioIntroductionBesides being a necessity, cooking is a mixture of art and science. As a science, cooking possesses specific devices and instruments and units of measurement. And in fact, when we follow a recipe, accurate and consistent measures help in having the desired final result. As in any art, a little bit of uncertainties, or creativity, fulfils the personal taste and produces new effects. The recipes often allow this creativity, because do not specify all the quantities giving their measures. We find for instance the requirement of a "walnut-size lump" of butter, a "spoon" of sugar or a "sprinkle" of pepper. Generally, the relevant ingredients are proposed mainly with metric measures but pre-metric units are used too. Here I discuss the cooking measures, in particular of capacity, and compare their features with those of the ancient Roman measures. Articoli recentemente pubblicati in Antichità classiche [archivio]:Cliccare sull'immagine per l'ingrandimento
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