昭和６２年北里大学医学部卒業。形成外科、一般外科、整形外科、麻酔科、救命救急科等広い分野の診療を手がける。平成９年北里研究所病院形成美容外科医長、茅ヶ崎徳洲会総合病院形成外科・美容外科部長を歴任。平成１０年４月より銀座美容外科副院長として父子で美容外科診療に携わる。
平成２０年４月より銀座・いけだクリニックの顧問医師に就任。
＜資格・免許＞
- 医学博士
- 日本形成外科学会認定専門医
- 日本美容外科学会専門医
- 世界美容外科学会正会員
- 日本美容医療協会正会員
- 平成２０年４月銀座いけだクリニック顧問医師に就任
First off I want to say awesome blog! I had a quick question in which I’d like to ask if you do not mind.
I was interested to know how you center yourself and clear your mind before writing.
I have had a difficult time clearing my thoughts in getting
my thoughts out. I truly do enjoy writing but it just seems like the first 10 to 15 minutes are
wasted just trying to figure out how to begin. Any ideas or tips?
Cheers!
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.