Ancient Romans at Table: A Delicious Discussion with Food Historian and Educator Andrew Coletti
Linda Ann Lo Schiavo, L’idea Magazine, March 2018
“According to Mr. Coletti, guests were expected to bring their own cloth napkin and utensil (a spoon). Before eating, diners rinsed their hands in tableside finger bowls, then used their own napkin to dry off. But the concept of buying a ‘hostess gift’ or BYOB was light years away. ‘The Greeks and later Romans had strong customs of proper hospitality,’ he emphasized. ‘Therefore, it was the host, not the guest, who was expected to provide everything; the guest’s role was to accept the meal and any other gifts with gratitude.'”
Ancient Olympians Ate This Honey Cheesecake as a Post-Workout Snack, and we Have the Recipe
Noël Duan & Elan Kiderman, Quartz, February 2018
“Cato’s cheesecake recipes include a sweet version called savillum and a savory cheesecake called libum, the latter being related to our modern-day word, libations. ‘They were often made as religious offerings,’ Coletti explained…according to Coletti, black poppyseeds were also used as cheesecake toppings. Think of them as ancient sprinkles.”
Moving Gastronomy, February 2018
New York no Asagohan, January 2018
I was featured in a video and writeup for culture website New York no Asagohan talking about my dual interests in Asian and ancient cuisines. This video features my dog (Artemis) taking over the spotlight, some Ancient Greek treats at Brooklyn Brainery, two culinary successes (blame Maangchi) and one failure (blame me).
Korean Grocery Shopping (Parts 1-4)
Maangchi, April 2017
I was one of five fans chosen to follow Korean cooking expert Maangchi on a tour of a huge Korean grocery store (Hannam in Fort Lee, NJ). Here’s Part 1 of the four-part series. Full information with links to all four videos can be found on Maangchi’s website.