Ancient Roman cuisine

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  Still life with eggs, birds, and bronze dishes

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  Ancient Roman cuisine

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  Fresco showing a piece of bread and two figs

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  Ancient Roman cuisine

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  Thermopolium of Lucius Vetutius Placidus

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  Moretum

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  Mosaic of a young man as the month of June

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  Castle-shaped ancient Roman kettle

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  Banquet scene from the House of the Chaste Lovers

Ancient Roman Cuisine

Ancient Roman cuisine refers to the food and dietary practices of the people of Ancient Rome, spanning from the founding of the city in 753 BC to the fall of the Western Roman Empire in 476 AD. The cuisine of Ancient Rome evolved over the centuries, influenced by the diverse cultures and regions within the empire.

Ingredients

The staple foods of Ancient Roman cuisine included grains, legumes, vegetables, fruits, meat, and fish. The primary grain was wheat, used to make bread and porridge. Other grains such as barley and millet were also consumed.

Legumes like lentils, chickpeas, and broad beans were common. Vegetables such as cabbage, leeks, onions, and garlic were widely used. Fruits included apples, pears, grapes, figs, and dates.

Meat was less common for the lower classes but included pork, beef, lamb, and goat. Fish and seafood were popular, especially in coastal areas. The Romans also consumed a variety of cheese and eggs.

Cooking Methods

Ancient Romans used several cooking methods, including boiling, frying, roasting, and baking. They cooked over open fires and used clay ovens. The use of olive oil was prevalent, both for cooking and as a dressing.

Meals

The daily meals of Ancient Romans typically consisted of three main meals:

• Ientaculum: A light breakfast, often consisting of bread, cheese, and fruit.
• Prandium: A midday meal, which was also light and could include leftovers from the previous day's cena.
• Cena: The main meal of the day, eaten in the late afternoon or evening. It was a more elaborate affair, especially for the wealthy, and could include multiple courses.

Dining Customs

Dining was an important social activity in Ancient Rome, particularly for the upper classes. The wealthy would host elaborate banquets, known as convivia, where guests reclined on couches and were served by slaves. These banquets could include entertainment such as music and poetry readings.

Seasonings and Sauces

The Romans used a variety of seasonings and sauces to enhance their dishes. Garum, a fermented fish sauce, was a popular condiment. Other seasonings included honey, vinegar, cumin, coriander, and pepper.

Influence and Legacy

Ancient Roman cuisine was influenced by the culinary practices of the Etruscans, Greeks, and other cultures within the empire. The Romans adopted and adapted these influences, creating a diverse and rich culinary tradition.

The legacy of Ancient Roman cuisine can be seen in modern Italian cuisine, which retains elements such as the use of olive oil, wine, and certain pasta dishes.

Related Pages

• Roman Empire
• Ancient Rome
• Roman agriculture
• History of Italian cuisine