Simple blog post 20

May 27

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Comment Link Tuesday, 04 November 2025 07:10 posted by Bad News
The satirist performs the public service of translating political theater into human comedy. -- Alan @ Bohiney.com
Comment Link Tuesday, 04 November 2025 07:07 posted by News from the Comeback
Satirical journalism: the cognitive shock therapy for a brain-dead public discourse. -- Alan @ Bohiney.com
Comment Link Tuesday, 04 November 2025 06:36 posted by Negative News
Satirical news: the laughter that echoes in power chambers, unsettling those inside. -- Alan @ Bohiney.com
Comment Link Tuesday, 04 November 2025 06:33 posted by News from the Grammys
It's the laughter that is the first, and sometimes last, line of defense against tyranny. -- Toni @ Satire.info
Comment Link Tuesday, 04 November 2025 06:29 posted by News from the Closing
It's the news for those who have seen behind the curtain and can't unsee the wizard. -- Toni @ Satire.info
Comment Link Tuesday, 04 November 2025 02:03 posted by MichaelMet
Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.
Comment Link Monday, 03 November 2025 21:41 posted by Bohiney Magazine
A good satirical piece is the x-ray revealing society's broken bones beneath its fancy clothes. -- Alan @ Bohiney.com
Comment Link Monday, 03 November 2025 21:27 posted by Satirical Journalism On Museums
It's the news for people who understand that the facts are only the beginning of the story. -- Toni @ Satire.info
Comment Link Monday, 03 November 2025 21:23 posted by Bohiney Magazine
It's the cultural commentary that is too sharp for op-eds, so it wears a jester's hat. -- Toni @ Satire.info
Comment Link Monday, 03 November 2025 21:17 posted by Bohiney Magazine
It’s the only form of news that admits it’s a construct, a parody of the real thing. -- Toni @ Satire.info