Viria Acte was born in Valencia Edetanorum, current Valencia, ca. 90 AD. She was an outstanding woman who, being a former slave, became a successful entrepreneur. She was the owner of a statue workshop that she run herself and that became very prestigious. She received many compliments and honours due to her work and her contributions to the city of Valencia. 

In this exercise, we are going to imagine young Viria as a slave in charge of cooking at a Roman tavern. You are going to cook like she did by following two recipes. Pay attention to the Latin words used in this activity. 

 1-Young Viria 

Young Viria is having a terrible day. When she woke up, before sunrise, her head hurt as if a horse was kicking her without mercy. She has not eaten yet and she barely had dinner last night, a fact that doesn't really help with her headache. Now her grumbling stomach adds to the pain in her head. When she went to wake her mistress (domina) Domitia, she spilled the washbasin she was carrying with water for the ablution and her mistress lost her temper: 'useless' is the nicest word she used. Running down the stairs, she went to fetch some more water and run back to her mistress’ room (cubiculum). Domitia kept on yelling at her and ended up dismissing her angrily and sending her to the kitchen to make some breakfast (ientaculum). 

Domitia is the owner of a tavern (taberna) that serves fast food. There are no tables or chairs in it, just a bar where clients crowd together, eat, and leave. Viria is in charge of cooking, waking up her mistress, making breakfast for her, getting her clothes ready, going to the market with her, and many other things, since she is Domitia's only slave. 

Today is one of those days when mistress and slave (ancilla) will go to the market and Viria will have extra work. She knows this because the day before, when they closed the tavern and made inventory of supplies, Domitia said: -“We're running out of garum, Viria!” Which meant "Viria, you have to make more garum on top of the usual food". We're running out of garum! It would be a tragedy to go without this sauce. A Roman cannot live without it! Romans use it for everything! -"We don't have moretum either!", Domitia yelled. 

So, today, besides making all the food planned, she will have to go to the market with her mistress and start preparing garum and moretum. By Hercules! How was she going to stop for breakfast? 

GARUM 
It was a sauce made by fermenting oily fish in a concentrated brine and aromatic herbs for several weeks. It tasted different according to the type of fish used as a base or if it included shrimp, oysters, or any other mollusc. It was used as a salt substitute. 
 
EASY and adapted RECIPE FOR GARUM 
 
Ingredients:

-A can of anchovies 
-2 tablespoons of olive oil 
-2 tablespoons of aromatic wine 
-Pepper 
-1 tablespoon of honey  
 
Drain the anchovies, mince them and blend them with the olive oil and wine until a light sauce forms. Add pepper, honey, and mix. 
 
MORETUM 
Snack (gustatio) made with goat or sheep cheese, spices, garum, honey, and vinegar. 

ROMAN RECIPE FOR MORETUM 
 
Grind mint, cilantro, rue, fennel, honey, juniper berries, garum and vinegar. Add sheep or goat cheese. It is tastier if it rests for a day. 
You can also add 2 or 3 cloves of garlic and a couple stalks of celery with their leaves. 

(Apicio, De re Coquinaria) 
 
EASY and adapted RECIPE FOR MORETUM 
 
Ingredients:

Mint  
Parsley 
Chives or dill 
Ground pepper 
Honey 
Apple cider vinegar 
1 or 2 garlic cloves (optional) 
2 slices of goat cheese 
 
Mince the mint, parsley, chives and garlic. Mix the spices and add pepper to taste. Use a fork to mince and mash the cheese. When it is creamy, add the spices. We will make it more creamy by adding honey and a little bit of vinegar and mixing well. 
  
2- Find the Latin words in the exercise and write them down in your notebook. What do they mean?