Roman cuisine

Roman Cuisine is the culinary art of ancient Rome, which evolved over centuries of social and political changes. The cuisine was influenced by the variety of cultures that the Roman Empire encompassed, including Greece and Egypt.

Etymology

The term "Roman Cuisine" is derived from the Latin word "Culinarius", which means "related to cooking". The word "Cuisine" is of French origin, meaning "kitchen" or "cooking".

History

Roman cuisine changed over the long duration of this ancient civilization. Dietary habits were affected by the influence of Greek culture, the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new, provincial culinary habits and cooking techniques.

Ingredients

The Romans had a wide variety of ingredients from the vast territories they conquered. They used a lot of vegetables, legumes, and grains in their meals. Meat was a luxury item, and was usually only consumed during religious festivals. Fish and seafood were more common.

Beverages

Wine was the main drink of the Roman Empire and was often watered down and mixed with spices. Beer, known as "cerevisia", was considered a drink of the lower classes. The Romans also drank Posca, a vinegar-based drink, which was a popular drink among the lower classes and the military.

Related Terms

• Gastronomy
• Ancient Rome
• Roman Empire
• Latin
• Greek Cuisine
• Egyptian Cuisine

See Also

• History of Rome
• Culture of Ancient Rome
• Food and Dining in the Roman Empire

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