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College of Extended Learning

A Taste of Ancient Rome

Photo: People enjoying a meal

CCOM 2038

What might dinner have been like in ancient Rome? Outdoor markets filled the air with the fragrances of fresh fruits, vegetables, herbs, spices, meat, and seafood, not to mention the sights and sounds of wild game and poultry. With information in ancient Roman texts, from the recipes of Cato in the 3rd Century BC to the cookbook of Apicius in the 4th Century AD, the history of ancient food can be reconstructed. Try this unique cooking class and discover what dinner in Ancient Rome was like. It will be a gastronomic experience satisfying a curiosity on how to cook Roman recipes today.

Upcoming classes:

  • Nov. 3, 2018: fava bean salad, chicken with chestnut puree, herbed cheese with arugula
  • March 16, 2019: marinated squash, swiss chard with lemon and olive oil, pasta ribbons with chick peas and leeks

Course details

Dates: Saturday, Nov. 3, 2018 (1 class)
Saturday, March 16, 2019 (1 class)
Time: p.m. - 4 p.m.
Location: Renaissance College (Maggie Jean Chestnut)
811 Charlotte Street, Kitchen, Room 102
Course fee: $45 (+ HST)
Instructor: Mark Temelini
Materials: No materials required

Register for Nov. 3, 2018
Register for March 16, 2019

About the instructor

Mark Temelini is a first generation Italian-Canadian with extensive experience in teaching at the post-secondary level. He holds a PhD in Classics (focus on ancient languages and civilizations) and is an instructor in the Department of Classics and Ancient History at UNB. He has taught Italian for many years at universities, private language institutions, and government organizations. His proficiency in Italian has earned him high school and university scholarships in Italy. Mark is enthusiastic about sharing Italian language and culture with students. He also organizes and directs cultural tours in Italy.

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