Part 1/7:
Discovering Parthian Chicken: A Culinary Journey Through Time
The Roman Empire is often exalted for its remarkable influence on culture, governance, and even culinary practices. Yet, in the shadows of Rome lies another empire whose contributions were equally significant but less heralded: the Parthian Empire. Today, we will delve into a classic Roman recipe—Parthian Chicken (Pullum Parthicum)—featured in the ancient cookbook De Re Coquinaria, and examine the intertwining histories of these two empires through the lens of gastronomy.