A Roman Summer Breeze on the Tongue
Rome, a summer day in the 1st century AD. Life is bustling on the Forum—merchants are praising their goods, senators are tightening their togas, and from a nearby atrium comes the scent of an unusual combination: sweet, salty, a hint of exoticism. A host is preparing a feast. Among olives, dates, and fried fish stands a bowl of golden yellow melon pieces—marinated with honey, vinegar, and garum. A flavor combination only the Romans would dare: Melones cum Garum et Melle. Those who taste it experience not only a refreshment but a culinary time journey straight to the heart of antiquity.
Flavor with History—a Recipe from Antiquity
The combination of melon, honey, and garum (Roman fish sauce) comes from one of the most famous Roman cookbooks: "De Re Coquinaria" by Apicius, a gourmet of the 1st century. His recipes show how Roman cuisine combined flavors that brought sweet, sour, and salty together in new ways. Garum was a central element—not just as a seasoning, but as a real flavor carrier. Combined with sweet honey and fresh fruit, it created a dish that surprises even modern taste buds.
Spicy meets sweet, the flavor of antiquity.
Roman, Fresh, Fruity—with a Hint of Garum
Crunchy Facts for Connoisseurs & Gourmets
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Postcard Dimensions: approx. 14.8 x 10.5 cm (DIN A6)
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Material: high-quality art print cardboard, writable back
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Design: lovingly illustrated guide for a Roman summer dish
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Content: Recipe “Melones cum Garum et Melle” from Apicius
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Usage: as an educational tool, gift idea, or reenactment decoration
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Extras: Ancient feel for sending, gifting, or savoring yourself
More Than Just a Recipe—An Experience
A recipe on paper that tastes of history. The postcard “Melones cum Garum et Melle” is much more than a beautifully designed collector's item: it is an invitation to a sensory time travel. The sweet-salty taste of ancient table pleasures unfolds as you read, prepare—and above all, marvel.
Because what was once served at Roman banquets can now be revived in the classroom, the museum kitchen, or at the banquet of a reenactment group—without hauling amphoras.
What Can the Product Do?
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Historically Documented Content: From Apicius’ “De Re Coquinaria”
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Scientifically Based Presentation: modernly prepared ingredients & illustrations
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Didactic Added Value: Usable in teaching or museums
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Emotional Access to Antiquity: Experience history with all senses
How Can the Postcard Be Used?
In Teaching: Project days, learning stations, recipe comparisons
In the Museum Shop: thematic takeaway for visitors
In Reenactment: as a historical element at events
Private: as a summer dish with history to cook at home
A Fun Fact from the Roman Kitchen
Garum was the “Maggi” of antiquity—fermented fish stock with cult status. It was highly sought after, expensive, and available in various qualities. Even Caesar had it delivered!
A Word of Wisdom from Antiquity
“Apud mensam, qualis vita.”
– Marcianus Capella, “De Nuptiis Philologiae et Mercurii,” Book VII
Free translation: “At the dinner table, as life is.”
Interpretation: The way of eating, speaking, and sharing reflects the culture of a society. Historical recipes like this one open a window into the daily life of antiquity.
FAQs - Any More Questions?
What if I can't get garum?
Asian fish sauce without additives is a substitute—or just a pinch of salt for a milder taste.
Can I send the postcard?
Yes, the back is writable and can be used for mailing.
Is the recipe suitable for children?
Yes! Fruity, exciting, and a great introduction to ancient nutrition.
Is the card produced locally?
Yes, printed in Germany on environmentally friendly cardboard.
Forum Traiani® | Because history enthuses!