Do you want to know about all the egg sizes, what Captain Nemo kept in his larder, tea grading nomenclature, a list of notable 19th century chefs or what does Puma, Iguana, Crocodile, Water Hare and Sea Slug really taste like?
One list I found interesting was the Latin name for the various slaves that took care of guests at a Roman feast. This list was from Alexis Soyer's 1853 Pantropheon where he gives the taxonomy of the slaves. Each slave, who was branded with his master's mark, had a specific role to play. I have put the modern equivalent in parenthesis lest you think there has been progress.
- dispensator (manager) - organized the other slaves and allocated work
- ostiarius (bouncer-security) - porter who oversaw all who entered and exited
- atriensis (houseman) - supervised the atrium; gaurded arms, trophies and such
- obsonator (purchasing agent) - purchased meat, fruit,and delicacies from the various markets
- vocatores (postman and host) - delivered invitations, received and placed guests
- cubicularii (houseman) - arragned tables and couches
- dapiferi (busboy) - brought the dishies into the dining area
- nomenculatores (solicitous waiter) - informed the guests of the qualites of each dish
- structor (assistant waiter) - arranged the dishes symmetrically
- praegustator (chef) - chief taster who sampled every dish
- triclinarche (captain) - chief steward who oversay the progress of a meal
- procillatores (personal assistant) - young slaves who attended to each guests needs
- sandaligeruli (footman) - removed and replaced the guests' sandals
- adversitores (escort) - conducted the guests home by torchlight
There were additional slaves that cooled with feather fans, swept the floor, kept the fires going and cleared the tables. So, what has changed in 2000 years? The pay is a little better and there is no more branding. Otherwise, nothing much has changed.
Chefulus Hutchingliangulus
