Explanation: The Romans used lead-lined cookware not in ignorance of its dangers, but wholly cognizant of them - the Romans recognized lead poisoning from various sources, and regarded lead as ‘unwholesome’ to human health.
They used lead widely in many applications that they could be forgiven for thinking were not dangerous - they understood how to prevent lead leaching in pipes, and used lead in writing tablets. Less forgivably, in cosmetics. But most dangerous of all was the use of lead pots in making ‘defrutum’ - sweet wine jelly syrup, which wealthy Romans loved to put on everything. The thing is, the process uses lead specifically because other materials won’t do - copper and iron leave an aftertaste, while lead vessels actually make it sweeter, as lead itself acetate is slightly sweet.
What’s a little harmless poison in your condiments, after all?
The explanation is practically perfect, so focusing on two small tidbits:
Defrutum is not a jelly, it’s more like a syrup: grape juice reduced to a half of its volume, to concentrate flavours and as a preservation method. I’m almost sure that it was available for a wide range of people, not just wealthy ones.
(It’s also easy to prepare at home. And as long as you do it in a normal cooking pot it’s completely safe. Great to use over vanilla ice cream.)
Lead itself isn’t sweet; lead acetate is. There’s a bit of acetic acid even in grape juice, and as you boil it in the lead container both things react together.
Defrutum is not a jelly, it’s more like a syrup: grape juice reduced to a half of its volume, to concentrate flavours and as a preservation method. I’m almost sure that it was available for a wide range of people, not just wealthy ones.
I’ve seen it referred to by various terms and I’m not culinarily educated enough to tell the difference between any of the words. Syrup, jelly, must; it’s all Greek to me! I’ll fix it in my explanation though!
It was available to a wide range of people, but it was a frequent visitor primarily to the tables of the wealthy.
Lead itself isn’t sweet; lead acetate is. There’s a bit of acetic acid even in grape juice, and as you boil it in the lead container both things react together.
The main difference is texture: a jelly is firm and lumpy enough that you can hold it with the side of a knife and spread over something else (like a toast), but you’d have a really hard time pouring jelly over something by tilting the container. In the meantime a syrup is a thick liquid, so it’s runny and you can pour it over.
Traditionally, the source of that difference in texture is a substance called pectin, found in plenty fruits. Grapes do have pectin, but once you squeezed them into juice most pectin went to waste with the pomace and skins, so even if you reduce the juice for defrutum it’ll be still a runny liquid.
Must is simply grape juice, ready to be fermented into wine, although in Latin the word mustum also sometimes pops up for young wines. Additionally, in the context of Catholic masses it’s grape juice suitable for communion.
“Water conducted through earthen pipes is more wholesome than that through lead; indeed that conveyed in lead must be injurious, because from it white lead [PbCO3, lead carbonate] is obtained, and this is said to be injurious to the human system. Hence, if what is generated from it is pernicious, there can be no doubt that itself cannot be a wholesome body. This may be verified by observing the workers in lead, who are of a pallid colour; for in casting lead, the fumes from it fixing on the different members, and daily burning them, destroy the vigour of the blood; water should therefore on no account be conducted in leaden pipes if we are desirous that it should be wholesome.”
the Roman engineer Vitruvius, in De Architectura, written between 30 BCE-20 BCE
They were also using asbestos and knew it was causing respiratory issues.
They had cloths made of asbestos that they were cleaning by throwing them in a fire. However they knew that slaves in asbestos mine were getting sick because of it
Explanation: The Romans used lead-lined cookware not in ignorance of its dangers, but wholly cognizant of them - the Romans recognized lead poisoning from various sources, and regarded lead as ‘unwholesome’ to human health.
They used lead widely in many applications that they could be forgiven for thinking were not dangerous - they understood how to prevent lead leaching in pipes, and used lead in writing tablets. Less forgivably, in cosmetics. But most dangerous of all was the use of lead pots in making ‘defrutum’ - sweet wine
jellysyrup, which wealthy Romans loved to put on everything. The thing is, the process uses lead specifically because other materials won’t do - copper and iron leave an aftertaste, while lead vessels actually make it sweeter, as leaditselfacetate is slightly sweet.What’s a little harmless poison in your condiments, after all?
The explanation is practically perfect, so focusing on two small tidbits:
Defrutum is not a jelly, it’s more like a syrup: grape juice reduced to a half of its volume, to concentrate flavours and as a preservation method. I’m almost sure that it was available for a wide range of people, not just wealthy ones.
(It’s also easy to prepare at home. And as long as you do it in a normal cooking pot it’s completely safe. Great to use over vanilla ice cream.)
Lead itself isn’t sweet; lead acetate is. There’s a bit of acetic acid even in grape juice, and as you boil it in the lead container both things react together.
I’ve seen it referred to by various terms and I’m not culinarily educated enough to tell the difference between any of the words. Syrup, jelly, must; it’s all Greek to me! I’ll fix it in my explanation though!
It was available to a wide range of people, but it was a frequent visitor primarily to the tables of the wealthy.
I’ll correct that too.
The main difference is texture: a jelly is firm and lumpy enough that you can hold it with the side of a knife and spread over something else (like a toast), but you’d have a really hard time pouring jelly over something by tilting the container. In the meantime a syrup is a thick liquid, so it’s runny and you can pour it over.
Traditionally, the source of that difference in texture is a substance called pectin, found in plenty fruits. Grapes do have pectin, but once you squeezed them into juice most pectin went to waste with the pomace and skins, so even if you reduce the juice for defrutum it’ll be still a runny liquid.
Must is simply grape juice, ready to be fermented into wine, although in Latin the word mustum also sometimes pops up for young wines. Additionally, in the context of Catholic masses it’s grape juice suitable for communion.
Details and extra information like this are why I come to these topics.
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It was an interesting comment that added to the discussion, unlike yours , , ,
TIL Romans knew leads are bad …
Yep!
They were also using asbestos and knew it was causing respiratory issues.
They had cloths made of asbestos that they were cleaning by throwing them in a fire. However they knew that slaves in asbestos mine were getting sick because of it
‘Defrutum’ is exactly what I would name an alcoholic fruit syrup if I was a drunk Roman.
I would have gone with “IV Loco”