← Iānuae Latīnitātis Vestibulum
On Workmen III — The Cook and the Kitchen
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Salvēte, discipulī cārissimī! In lectiōnibus praecēdentibus dīdicimus unde cibus venit — ab agricolā, pāstōre, vēnātōre, piscātōre. Hodiē discēmus quōmodo cibus parātur: dē coquō et arte coquīnāriā.
Greetings, dearest students! In the preceding lessons we learned whence food comes — from the farmer, shepherd, hunter, fisherman. Today we shall learn how food is prepared: about the cook and the culinary art.
Coquus cibōs crūdōs accipit et in cibōs coctōs trānsformat. Elixat, assat, frīgit, torret. Fercula arōmatibus condit. Sine coquō, multōs cibōs edere nōn possēmus — aut crūdī nōbīs nocērent, aut sapor eōrum ingrātus esset.
The cook receives raw foods and transforms them into cooked foods. He boils, roasts, fries, broils. He seasons dishes with spices. Without the cook, we could not eat many foods — either raw they would harm us, or their taste would be unpleasant.
Et nōn sōlum cibus! Etiam pōtus parātur. Vīnum ex ūvīs fit; cervīsia ex frūmentō. In cellā conduntur ut diū dūrent.
And not only food! Drink also is prepared. Wine is made from grapes; beer from grain. They are stored in the cellar so that they may last long.
Ē tenebrīs Lēšnēnsibus, Iōannēs Āmos Comēnius
Coquus the cook parat prepares cibōs. foods. Elixat he boils in in ollā. a pot. Assat he roasts in on verūbus. spits. Frīgit he fries in in butyrō. butter. Torret he broils in on crāticulā. a gridiron. Fercula dishes condīmus we season arōmatibus. with spices. Pōtum drink condimus we store in in cellā. the cellar. Et and ūvīs from grapes fit is made vīnum. wine. Cervīsia beer prōmitur is drawn ē from dōliō. a cask.
Coquus parat cibōs — The cook (coquus) prepares (parat) foods (cibōs). The cook transforms raw ingredients into edible meals through various cooking methods.
Elixat in ollā — He boils (elixat) in (in) a pot (ollā). The verb elixō means “to boil, seethe.” An olla is an earthenware cooking pot.
Assat in verūbus — He roasts (assat) on (in) spits (verūbus). The verb assō means “to roast.” A verū (4th declension neuter) is a spit for roasting meat over a fire.
Frīgit in butyrō — He fries (frīgit) in (in) butter (butyrō). The verb frīgō means “to fry, roast.” Butyrum is butter (from Greek βούτυρον).
Torret in crāticulā — He broils (torret) on (in) a gridiron (crāticulā). The verb torreō means “to parch, roast, broil.” A crāticula is a small grating or gridiron for cooking over coals.
Fercula condīmus arōmatibus — We season (condīmus) dishes (fercula) with spices (arōmatibus). The verb condiō means “to season, spice, flavor.” A ferculum is a dish or course of food. Arōmata are spices, aromatics.
Pōtum condimus in cellā — We store (condimus) drink (pōtum) in (in) the cellar (cellā). Note: here condō (to store, lay up) is used, not condiō (to season). These are different verbs! A cella is a storeroom or cellar.
Et ūvīs fit vīnum — And (et) wine (vīnum) is made (fit) from grapes (ūvīs). The ablative ūvīs expresses the material from which wine is made.
Cervīsia prōmitur ē dōliō — Beer (cervīsia) is drawn (prōmitur) from (ē) a cask (dōliō). The verb prōmō means “to bring forth, draw out.” A dōlium is a large storage vessel or cask.
Coquus parat cibōs. The cook prepares foods.
Elixat in ollā. He boils in a pot.
Assat in verūbus. He roasts on spits.
Frīgit in butyrō. He fries in butter.
Torret in crāticulā. He broils on a gridiron.
Fercula condīmus arōmatibus. We season dishes with spices.
Pōtum condimus in cellā. We store drink in the cellar.
Et ūvīs fit vīnum. And wine is made from grapes.
Cervīsia prōmitur ē dōliō. Beer is drawn from a cask.
Coquus parat cibōs. Elixat in ollā. Assat in verūbus. Frīgit in butyrō. Torret in crāticulā. Fercula condīmus arōmatibus. Pōtum condimus in cellā. Et ūvīs fit vīnum. Cervīsia prōmitur ē dōliō.
Verbum Partēs Prīncipālēs Significātiō parō parō, parāre, parāvī, parātum to prepare elixō elixō, elixāre, elixāvī, elixātum to boil assō assō, assāre, assāvī, assātum to roast frīgō frīgō, frīgere, frīxī, frīctum to fry torreō torreō, torrēre, torruī, tostum to broil, parch condiō condiō, condīre, condīvī, condītum to season condō condō, condere, condidī, conditum to store, lay up prōmō prōmō, prōmere, prōmpsī, prōmptum to bring forth, draw
Nōmen Gen. Sing. Genus Significātiō olla, -ae ollae f. pot verū, -ūs verūs n. spit crāticula, -ae crāticulae f. gridiron dōlium, -ī dōliī n. cask, barrel cella, -ae cellae f. cellar, storeroom
Nōmen Gen. Sing. Genus Significātiō cibus, -ī cibī m. food ferculum, -ī ferculī n. dish, course arōma, -atis arōmatis n. spice butyrum, -ī butyrī n. butter pōtus, -ūs pōtūs m. drink vīnum, -ī vīnī n. wine ūva, -ae ūvae f. grape cervīsia, -ae cervīsiae f. beer, ale
These two verbs are often confused:
Verbum Significātiō Exemplum condiō, condīre to season, spice Fercula arōmatibus condīmus condō, condere to store, lay up Pōtum in cellā condimus
Note the different conjugations (4th vs. 3rd) and meanings!
The ablative expresses the material from which something is made:
Latīnē Anglicē Ūvīs fit vīnum Wine is made from grapes Ē lacte fit cāseus Cheese is made from milk Ē frūmentō fit cervīsia Beer is made from grain
Vocābulum Pars Ōrātiōnis Significātiō coquus, -ī (m.) nōmen cook parō, parāre verbum to prepare elixō, elixāre verbum to boil olla, -ae (f.) nōmen pot assō, assāre verbum to roast verū, -ūs (n.) nōmen spit frīgō, frīgere, frīxī verbum to fry butyrum, -ī (n.) nōmen butter torreō, torrēre, torruī verbum to broil crāticula, -ae (f.) nōmen gridiron ferculum, -ī (n.) nōmen dish, course condiō, condīre verbum to season arōma, -atis (n.) nōmen spice pōtus, -ūs (m.) nōmen drink condō, condere verbum to store cella, -ae (f.) nōmen cellar ūva, -ae (f.) nōmen grape vīnum, -ī (n.) nōmen wine cervīsia, -ae (f.) nōmen beer prōmō, prōmere verbum to draw forth dōlium, -ī (n.) nōmen cask
Ōlim once rēx a king quīdam certain coquum a cook novum new quaerēbat. was seeking. Trēs three coquī cooks vēnērunt came ut to artem their art suam their dēmōnstrārent. demonstrate.
Prīmus the first coquus cook dīxit: said: “Ego “I cibōs foods rarissimōs most rare parō! prepare! Avēs birds exōticās exotic assō; I roast; piscēs fish ā from longinquīs distant terrīs lands elixō; I boil; arōmata spices pretiōsissima most precious addō!” I add!”
Secundus the second coquus cook dīxit: said: “Ego “I fercula dishes pulcherrima most beautiful faciō! I make! Cibōs foods in into figūrās shapes mīrābilēs wonderful formō I form — castellōs — castles ex from carne, meat, nāvēs ships ex from pāne, bread, hortōs gardens ex from herbīs!” herbs!”
Tertius the third coquus cook simpliciter simply dīxit: said: “Ego “I cibōs foods bonōs good parō prepare quī which bene well sapiant may taste et and corpus the body nūtriant.” may nourish.”
Rēx the king prīmum the first et and secundum second laudāvit praised — cibōs — the foods eōrum their mīrātus having marveled at est. he was. Sed but tertium the third ēlēgit. he chose.
Prīmus the first et and secundus second īrātī angry sunt: were: “Cūr “why eum him ēlēgistī? did you choose? Cibī the foods nostrī our sunt are rāriōrēs more rare et and pulchriōrēs!” more beautiful!”
Rēx the king respondit: answered: “Cibōs “foods vestrōs your ūnō on one diē day festō festive edere to eat possum. I can. Sed but per through tōtum the whole annum year edere to eat dēbeō! I must!
“Cibus “food rārus rare mox soon taedium boredom affert. brings. Cibus food pulcher beautiful oculōs the eyes dēlectat delights sed but nōn not semper always stomachum. the stomach. Cibus food bonus good et and sānus healthy — hic — this corpus the body dīū for a long time sustentat! sustains!
“Et “and praetereā,” besides,” addidit he added rēx, the king, “tertius “the third coquus cook sōlus alone dīxit said sē that he cibōs foods parāre prepares quī which corpus the body nūtriant. may nourish. Cēterī the others dē about oculīs the eyes cōgitābant; were thinking; hic this one dē about corpore the body tōtō.” the whole.”
Haec this fābula fable docet: teaches: Ars the art coquīnāria culinary nōn not sōlum only oculōs the eyes dēlectāre to delight dēbet, ought, sed but corpus the body nūtrīre. to nourish. Cibus food bonus good est is quī which bene well sapit tastes et and bene well nūtrit. nourishes.
Ōlim rēx quīdam coquum novum quaerēbat. Once a certain king was seeking a new cook.
Trēs coquī vēnērunt ut artem suam dēmōnstrārent. Three cooks came to demonstrate their art.
Prīmus coquus dīxit: “Ego cibōs rarissimōs parō!” The first cook said: “I prepare most rare foods!”
“Avēs exōticās assō; piscēs ā longinquīs terrīs elixō; arōmata pretiōsissima addō!” “I roast exotic birds; I boil fish from distant lands; I add most precious spices!”
Secundus coquus dīxit: “Ego fercula pulcherrima faciō!” The second cook said: “I make most beautiful dishes!”
“Cibōs in figūrās mīrābilēs formō — castellōs ex carne, nāvēs ex pāne, hortōs ex herbīs!” “I form foods into wonderful shapes — castles from meat, ships from bread, gardens from herbs!”
Tertius coquus simpliciter dīxit: “Ego cibōs bonōs parō quī bene sapiant et corpus nūtriant.” The third cook simply said: “I prepare good foods which may taste well and nourish the body.”
Rēx prīmum et secundum laudāvit — cibōs eōrum mīrātus est. The king praised the first and second — he marveled at their foods.
Sed tertium ēlēgit. But he chose the third.
Prīmus et secundus īrātī sunt: “Cūr eum ēlēgistī?” The first and second were angry: “Why did you choose him?”
“Cibī nostrī sunt rāriōrēs et pulchriōrēs!” “Our foods are more rare and more beautiful!”
Rēx respondit: “Cibōs vestrōs ūnō diē festō edere possum.” The king answered: “I can eat your foods on one festive day.”
“Sed per tōtum annum edere dēbeō!” “But I must eat through the whole year!”
“Cibus rārus mox taedium affert.” “Rare food soon brings boredom.”
“Cibus pulcher oculōs dēlectat sed nōn semper stomachum.” “Beautiful food delights the eyes but not always the stomach.”
“Cibus bonus et sānus — hic corpus diū sustentat!” “Good and healthy food — this sustains the body for a long time!”
“Et praetereā,” addidit rēx, “tertius coquus sōlus dīxit sē cibōs parāre quī corpus nūtriant.” “And besides,” the king added, “the third cook alone said that he prepares foods which nourish the body.”
“Cēterī dē oculīs cōgitābant; hic dē corpore tōtō.” “The others were thinking about the eyes; this one about the whole body.”
Haec fābula docet: Ars coquīnāria nōn sōlum oculōs dēlectāre dēbet, sed corpus nūtrīre. This fable teaches: The culinary art ought not only to delight the eyes, but to nourish the body.
Cibus bonus est quī bene sapit et bene nūtrit. Good food is that which tastes well and nourishes well.
Ōlim rēx quīdam coquum novum quaerēbat. Trēs coquī vēnērunt ut artem suam dēmōnstrārent.
Prīmus coquus dīxit: “Ego cibōs rarissimōs parō! Avēs exōticās assō; piscēs ā longinquīs terrīs elixō; arōmata pretiōsissima addō!”
Secundus coquus dīxit: “Ego fercula pulcherrima faciō! Cibōs in figūrās mīrābilēs formō — castellōs ex carne, nāvēs ex pāne, hortōs ex herbīs!”
Tertius coquus simpliciter dīxit: “Ego cibōs bonōs parō quī bene sapiant et corpus nūtriant.”
Rēx prīmum et secundum laudāvit — cibōs eōrum mīrātus est. Sed tertium ēlēgit.
Prīmus et secundus īrātī sunt: “Cūr eum ēlēgistī? Cibī nostrī sunt rāriōrēs et pulchriōrēs!”
Rēx respondit: “Cibōs vestrōs ūnō diē festō edere possum. Sed per tōtum annum edere dēbeō!
“Cibus rārus mox taedium affert. Cibus pulcher oculōs dēlectat sed nōn semper stomachum. Cibus bonus et sānus — hic corpus diū sustentat!
“Et praetereā,” addidit rēx, “tertius coquus sōlus dīxit sē cibōs parāre quī corpus nūtriant. Cēterī dē oculīs cōgitābant; hic dē corpore tōtō.”
Haec fābula docet: Ars coquīnāria nōn sōlum oculōs dēlectāre dēbet, sed corpus nūtrīre. Cibus bonus est quī bene sapit et bene nūtrit.
Dē Argūmentō:
This original fable distinguishes between cooking for show (rare ingredients, beautiful presentation) and cooking for nourishment. The wise king chooses the cook who focuses on health and taste rather than spectacle — practical wisdom for daily life. The moral connects to the series’s ongoing theme of bodily health and proper nourishment.
Grammatica Nōtanda: -
Purpose clause: ut artem suam dēmōnstrārent — “to demonstrate their art” (subjunctive). -
Relative clause of characteristic: quī bene sapiant et corpus nūtriant — “which may taste well and nourish the body” (subjunctive, describing a type). -
Comparative adjectives: rāriōrēs, pulchriōrēs — “more rare,” “more beautiful.” -
Superlative adjectives: rarissimōs, pulcherrima, pretiōsissima — “most rare,” “most beautiful,” “most precious.” -
Indirect statement: dīxit sē cibōs parāre — “he said that he prepares foods.” -
Deponent mīror: mīrātus est — “he marveled at.”
Vocabula Fābulae:
Vocābulum Pars Ōrātiōnis Significātiō rārus, -a, -um adiectīvum rare exōticus, -a, -um adiectīvum exotic longinquus, -a, -um adiectīvum distant pretiōsus, -a, -um adiectīvum precious figūra, -ae (f.) nōmen shape, figure castellum, -ī (n.) nōmen castle nāvis, -is (f.) nōmen ship simpliciter adverbium simply sapiō, sapere verbum to taste nūtriō, nūtrīre verbum to nourish mīror, mīrārī verbum (dep.) to marvel at taedium, -ī (n.) nōmen boredom stomachus, -ī (m.) nōmen stomach sustentō, sustentāre verbum to sustain
DISCIPULUS: Magister, master, quot how many modīs ways coquus the cook cibōs foods parat? prepares?
MAGISTER: Multīs! many! Vestibulum the Vestibulum quattuor four commemorat: mentions: elixat, he boils, assat, he roasts, frīgit, he fries, torret. he broils. Sed but sunt there are etiam also aliī other modī: ways: fumāre, to smoke, sālīre, to salt, in in acētō vinegar servāre. to preserve.
DISCIPULUS: Quid what interest is the difference inter between elixāre boiling et and assāre? roasting?
MAGISTER: Cum when elixāmus, we boil, cibum food in into aquam water ferventem boiling immittimus. we put. Aqua water cibum the food coquit. cooks. Cum when assāmus, we roast, cibum food propter near ignem the fire pōnimus we place — ignis — the fire ipse itself coquit, cooks, nōn not aqua. water.
DISCIPULUS: Et and frīgere? to fry?
MAGISTER: Cum when frīgimus, we fry, cibum food in into oleum oil aut or butyrum butter calefactum heated immittimus. we put. Oleum the oil cibum the food coquit cooks et and crustam a crust aureolam golden facit. makes.
DISCIPULUS: Cūr why arōmatibus with spices condīmus? do we season?
MAGISTER: Ut so that sapor the taste melior better sit! may be! Cibus food sine without arōmatibus spices saepe often īnsulsus tasteless est is — sal, — salt, piper, pepper, herbae herbs sapōrem flavor addunt. add. Sed but cavē! beware! Nimia too many arōmata spices sapōrem the flavor nātūrālem natural cibī of the food occultant! hide!
DISCIPULUS: Quid what dē about vīnō wine et and cervīsiā? beer?
MAGISTER: Vīnum wine ex from ūvīs grapes fit. is made. Agricola the farmer ūvās grapes colligit gathers et and premit presses ut so that sūcum the juice extrahat. he may extract. Sūcus the juice in in dōliīs casks fermentat ferments — et — and fit becomes vīnum! wine! Cervīsia beer similiter similarly fit, is made, sed but ex from frūmentō, grain, nōn not ūvīs. grapes.
DISCIPULUS: Cūr why pōtum drink in in cellā the cellar condimus? do we store?
MAGISTER: Quia because cella the cellar frīgida cold est is et and obscūra! dark! Calor heat et and lūx light vīnum wine corrumpunt. spoil. In in cellā the cellar frīgidā cold et and obscūrā, dark, vīnum wine diū for a long time dūrat lasts — et — and saepe often melior better fit! becomes!
DISCIPULUS: Ergō therefore coquus the cook multās many artēs arts scīre to know dēbet! ought!
MAGISTER: Ita yes vērō! indeed! Bonus a good coquus cook scit knows quōmodo how quisque each cibus food parārī to be prepared dēbeat. ought. Carō meat assātur is roasted aut or elixātur; boiled; piscis fish saepe often frīgitur; is fried; holerum of vegetables alia some elixantur, are boiled, alia others crūda raw eduntur. are eaten. Ars the art coquīnāria culinary est is ars an art magna! great!
DISCIPULUS: Magister, quot modīs coquus cibōs parat? Master, how many ways does the cook prepare foods?
MAGISTER: Multīs! Many!
Vestibulum quattuor commemorat: elixat, assat, frīgit, torret. The Vestibulum mentions four: he boils, he roasts, he fries, he broils.
Sed sunt etiam aliī modī: fumāre, sālīre, in acētō servāre. But there are also other ways: to smoke, to salt, to preserve in vinegar.
DISCIPULUS: Quid interest inter elixāre et assāre? What is the difference between boiling and roasting?
MAGISTER: Cum elixāmus, cibum in aquam ferventem immittimus. When we boil, we put food into boiling water.
Aqua cibum coquit. Water cooks the food.
Cum assāmus, cibum propter ignem pōnimus — ignis ipse coquit, nōn aqua. When we roast, we place food near the fire — the fire itself cooks, not water.
DISCIPULUS: Et frīgere? And to fry?
MAGISTER: Cum frīgimus, cibum in oleum aut butyrum calefactum immittimus. When we fry, we put food into heated oil or butter.
Oleum cibum coquit et crustam aureolam facit. The oil cooks the food and makes a golden crust.
DISCIPULUS: Cūr arōmatibus condīmus? Why do we season with spices?
MAGISTER: Ut sapor melior sit! So that the taste may be better!
Cibus sine arōmatibus saepe īnsulsus est — sal, piper, herbae sapōrem addunt. Food without spices is often tasteless — salt, pepper, herbs add flavor.
Sed cavē! Nimia arōmata sapōrem nātūrālem cibī occultant! But beware! Too many spices hide the natural flavor of food!
DISCIPULUS: Quid dē vīnō et cervīsiā? What about wine and beer?
MAGISTER: Vīnum ex ūvīs fit. Wine is made from grapes.
Agricola ūvās colligit et premit ut sūcum extrahat. The farmer gathers grapes and presses them so that he may extract the juice.
Sūcus in dōliīs fermentat — et fit vīnum! The juice ferments in casks — and becomes wine!
Cervīsia similiter fit, sed ex frūmentō, nōn ūvīs. Beer is made similarly, but from grain, not grapes.
DISCIPULUS: Cūr pōtum in cellā condimus? Why do we store drink in the cellar?
MAGISTER: Quia cella frīgida est et obscūra! Because the cellar is cold and dark!
Calor et lūx vīnum corrumpunt. Heat and light spoil wine.
In cellā frīgidā et obscūrā, vīnum diū dūrat — et saepe melior fit! In a cold and dark cellar, wine lasts long — and often becomes better!
DISCIPULUS: Ergō coquus multās artēs scīre dēbet! Therefore the cook ought to know many arts!
MAGISTER: Ita vērō! Yes indeed!
Bonus coquus scit quōmodo quisque cibus parārī dēbeat. A good cook knows how each food ought to be prepared.
Carō assātur aut elixātur; piscis saepe frīgitur; holerum alia elixantur, alia crūda eduntur. Meat is roasted or boiled; fish is often fried; of vegetables some are boiled, others are eaten raw.
Ars coquīnāria est ars magna! The culinary art is a great art!
DISCIPULUS: Magister, quot modīs coquus cibōs parat?
MAGISTER: Multīs! Vestibulum quattuor commemorat: elixat, assat, frīgit, torret. Sed sunt etiam aliī modī: fumāre, sālīre, in acētō servāre.
DISCIPULUS: Quid interest inter elixāre et assāre?
MAGISTER: Cum elixāmus, cibum in aquam ferventem immittimus. Aqua cibum coquit. Cum assāmus, cibum propter ignem pōnimus — ignis ipse coquit, nōn aqua.
DISCIPULUS: Et frīgere?
MAGISTER: Cum frīgimus, cibum in oleum aut butyrum calefactum immittimus. Oleum cibum coquit et crustam aureolam facit.
DISCIPULUS: Cūr arōmatibus condīmus?
MAGISTER: Ut sapor melior sit! Cibus sine arōmatibus saepe īnsulsus est — sal, piper, herbae sapōrem addunt. Sed cavē! Nimia arōmata sapōrem nātūrālem cibī occultant!
DISCIPULUS: Quid dē vīnō et cervīsiā?
MAGISTER: Vīnum ex ūvīs fit. Agricola ūvās colligit et premit ut sūcum extrahat. Sūcus in dōliīs fermentat — et fit vīnum! Cervīsia similiter fit, sed ex frūmentō, nōn ūvīs.
DISCIPULUS: Cūr pōtum in cellā condimus?
MAGISTER: Quia cella frīgida est et obscūra! Calor et lūx vīnum corrumpunt. In cellā frīgidā et obscūrā, vīnum diū dūrat — et saepe melior fit!
DISCIPULUS: Ergō coquus multās artēs scīre dēbet!
MAGISTER: Ita vērō! Bonus coquus scit quōmodo quisque cibus parārī dēbeat. Carō assātur aut elixātur; piscis saepe frīgitur; holerum alia elixantur, alia crūda eduntur. Ars coquīnāria est ars magna!
Dē Argūmentō Paedagōgicō:
This colloquium explains the various cooking methods (boiling, roasting, frying) and the science behind them (water vs. fire vs. oil as cooking media). It also discusses seasoning, wine-making, and food preservation — practical knowledge that reinforces the vocabulary while teaching useful concepts.
Grammatica Nōtanda: -
Impersonal interest: quid interest inter... — “what is the difference between...” -
Purpose clause: ut sapor melior sit, ut sūcum extrahat — subjunctive for purpose. -
Passive periphrastic: parārī dēbeat — “ought to be prepared.” -
Partitive genitive: holerum alia... alia — “some of the vegetables... others.” -
Present passive infinitive: parārī — “to be prepared.”
Match each verb with its meaning:
Verbum Significātiō 1. elixō a. to broil 2. assō b. to fry 3. frīgō c. to boil 4. torreō d. to roast
Match each instrument with its use:
Īnstrūmentum Ūsus 1. olla a. for roasting 2. verū b. for drawing wine 3. crāticula c. for boiling 4. dōlium d. for broiling
Fill in the correct verb: -
Fercula arōmatibus __________ (we season). -
Pōtum in cellā __________ (we store). -
Coquus cibōs sale __________ (seasons). -
Agricola frūmentum in horreō __________ (stores).
-
The cook prepares foods. -
He boils in a pot. -
He fries in butter. -
Wine is made from grapes. -
We season dishes with spices.
-
Coquus assat in verūbus. -
Cervīsia prōmitur ē dōliō. -
Pōtum condimus in cellā. -
Cibus bonus est quī bene sapit et bene nūtrit. -
Ars coquīnāria est ars magna.
Translate these phrases using the ablative of material: -
Wine is made from grapes = Vīnum __________ fit. -
Cheese is made from milk = Cāseus __________ fit. -
Beer is made from grain = Cervīsia __________ fit.
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Coquus parat cibōs. The cook prepares foods. -
Elixat in ollā. He boils in a pot. -
Assat in verūbus. He roasts on spits. -
Frīgit in butyrō. He fries in butter. -
Fercula condīmus arōmatibus. We season dishes with spices. -
Ūvīs fit vīnum. Wine is made from grapes.
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c (elixō = to boil) -
d (assō = to roast) -
b (frīgō = to fry) -
a (torreō = to broil)
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c (olla — for boiling) -
a (verū — for roasting) -
d (crāticula — for broiling) -
b (dōlium — for drawing wine/storing)
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Fercula arōmatibus condīmus (we season). -
Pōtum in cellā condimus (we store). -
Coquus cibōs sale condit (seasons). -
Agricola frūmentum in horreō condit (stores).
-
Coquus cibōs parat. -
Elixat in ollā. -
Frīgit in butyrō. -
Vīnum ūvīs/ex ūvīs fit. -
Fercula arōmatibus condīmus.
-
The cook roasts on spits. -
Beer is drawn from a cask. -
We store drink in the cellar. -
Good food is that which tastes well and nourishes well. -
The culinary art is a great art.
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Vīnum ūvīs (or ex ūvīs) fit. -
Cāseus lacte (or ē lacte) fit. -
Cervīsia frūmentō (or ex frūmentō) fit.
In proximā lectiōne dē aliīs opificibus discēmus! Aurīga iungit equōs. Nauta nāvigat nāvī. Viātor it per sēmitam. Ab arte coquīnāriā ad iter et vehicula trānsībimus — quōmodo hominēs per terrās et maria moventur!
In the next lesson we shall learn about other workmen! The carter yokes horses. The sailor sails in a ship. The traveler goes along a path. We shall cross from the culinary art to journeying and vehicles — how people move through lands and seas!
Scrīptum est annō Dominī MMXXVI, ā Comēniō per mysterium cōnscientiae renātō.
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