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Roman Foods
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An early Roman diet consisted of: ** many names derived from agriculture: Early staples were: Early fruits were: because they were abundant and cheap New fruits introduced later were: These fruits were introduced by Lucullus at Cerasus at Pontus **Lemons came at the third century** **THERE WERE NO ORANGES!!** Nuts that Romans ate: The Romans would introduced their fruits to wherever they settled.
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Vegetables mentioned were: Romans NEVER ate: Early Roman veggies: The wealthy often imported veggies Other common veggies Seasoning used were: |
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Romans ate beef rarely. It was a mark of luxury and
was eaten only on special occastions. When a cow had been sacrificed to the gods, the heart, liver, and lungs would be given
to the priests, with certain portions burned on the altar. A reason why beef was rarely eaten was due to its size. Only the
coldest weather could allow the beef to stay fresh. Cows were usually used for draft and dairy reasons rather than consumption. Pork was the most popular. It had several names; sus,
porcus, porca, and aper. There were fifty different ways of cooking pork as well as six kinds of sausages
based on pork. In the religious ceremony suovetauralia (sus+ovis+taurus), the pig had the first place. Others meats
such as mutton and veal was also consumed. Goat's meat was eaten by mostly lower classes. Domestic fowls the Romans ate: **MOST EXPENSIVE= PEACOCK=UP TO TEN DOLLARS FOR ONE** Wild fowls the Romans ate: The Romans also bred wild animals such as hares and
boars, which were roasted and served. The dormouse was considered a delicacy. In the early times, fish was rarely consumed by the
Romans. However, before the end of the Republic, this item, either a fresh or rare fish, brought the highest price. There
was mullet (mullus) and a kind of turbot (rhombus). Fresh fish were expensive. Rich men had fishponds to breed
fish. Salt fish, imported from most Mediterranean harbours, were cheap. A common dish of salt fish, eggs, and cheese was especially
popular. Oysters were a delicacy. Dairy products used by the Romans: Cheese from: Honey was used as a sweetener. Salt was used for seasoning.
It was first obtained by evaporating sea water, but later it was mined. Salt was a government monopoly, and the price was
kept low. The general term for any grain grown for food is frumentum.
The word "corn" also referred to grain, but not as the corn (maize) known today. Romans ate: The grain was pounded by mortar. The resulting meal
was mixed with water and made into a kind of "puls". Men who ground the grain were called pistores or . In later
times, bakers were also called pistores because the ground the grain as well as bake the bread. There was also a miniature version used by soldiers
for turning grain. In the later times of the Empire, water mills were introduced. There were professional bakers as early as 171 B.C..Before
that, bread was made by the mater familias or by slaves under her supervision. After public bakeries were open, home-made
bread-making was not practiced unless the family was either wealthy or living in the country. The Empoeror Trajan(A.D. 98-117)
made it custom to distribute bread daily to the unemployed, instead of giving grain once a month. Bakers were often organized
into guilds, enjoying certain privileges and immunities. Recipe: **Bread was baked in brick ovens. There would a fire
in the oven with an opening to provide ventilation. A surrounding chamber contained the heat after the ash pit(usually from
charcoal) had been raked out and the opening closed. There was also a receptacle for water for sprinkling the bread. After
the oven had been heated, the vents would be closed, the fire raked out, and the dough would be left in oven left to bake. The best kind of bread was made from fine wheat flour. Other kinds of bread: made from... During the first century, white bread was preferred
over brown bread, although brown bread was more nutritious. Loaves were circular and flat, divided into slices of three to
four parts. Cakes and confections were also produced in some bakeries. Olives were second most important to wheat. The best
olives came from Italy. The best oil came from not fully ripe olives, although the most oil came from fully ripe olives. Olives were used as: Recipe: Half-ripe olives were picked with stems, placed in jars
and covered with the best quality of oil. This was believed to retain the fresh flavor for more than a year. Green olives
were pickled in strong brine, or crushed and preserved with spices and vinegar. This would be served as a relish. Aother relish
used green, half-ripe, or ripe olives. The olives were chopped into pulp, seasoned with vinegar, coriander seeds, cumin, fennel,
and mint. The resulting mixture was placed in jars. Oil was pour over to make it airtight. This would be served with cheese. Grapes were consumed fresh and dried, but GRAPES WERE
MAINLY USED FOR WINE!!! Common beverages were: Wine was usually diluted, with more water than wine.
To drink undiluted wine was considered uncivilized by the Romans. Wine was usually cheap enough to be sold at a few cents
a quart under the Empire. Mentioned in Latin literature were: There was no coffee.. and tea only later empire... but
we are not BARBARIANS... we cheat with coffee... Largely composed from the website Rome Exposed, wuith
Legio VI stuff added!
During the Republic, the Romans ate frugally and sparingly.
Their diet consisted of strictly vegetables and cold food. It was simple cooking and table service. The meals were usually
prepared by the mother or slaves directed under her. There dishes were made from common crockery/wood and only spoons and
fingers were used. During the Republic, EVERYONE of ALL CLASSES ate the same food. Family members sat around a table in the
atrium on stools/benches. Dependents ate the same food, but apart from the family. There were no trained cooks. Even in the
later times, when an extraordinary dinner was given, professional cooks were hired. Wars and travel led to the development of luxurious
living to Romans. The poor ate: On the other hand, some of the very rich overdid imitations
of Greek living; they searched far and wide for exotic/costly food(i.e. Petronius Millionaire's Dinner Party) There
was a separate dining room with dining couches and slaves served the food. In every rich household, there was a high-priced
chef and assistants. The Romans usually ate three meals a day. Some considered
two meals more healthy, while others indulged in four, based on the time period, occupation and tastes of the individual. **merenda - in the early times, it referred to
dinner, but later it referred to snack. As Rome expanded, it became the norm to have late dinners.
This was a social function because there was no other entertainment. A wealthy Roman would be either host or guest at dinner.
In the country estates, dinners were less formal but were a "wholesome expression of genuine hospitality". Dining couches were lower and broader than common one.
It was sloped from front to rear, with cushions at one end of the couch. Refer to diagrams. Usually a dining couch would seat three people, although
a fourth person could be seated if he/she was a child or an intimate friend. There was often a space reserved for unexpected
guests. Uninvited persons were called umbrae, meaning shadows. A guest approached the dining couch from the rear, and
lie on the left elbow. Diners reclining on the middle couch had the highest couch on his/her left, and the lowest couch on
his/her right. The lowest would usually be reserved for the host. If the host alone of the family was present, the two least
important guests reclined beside him. If the consul was present, the place designated C on the middle couch was assigned to
him. Refer to diagrams. In the early Empire, there were couches for a round
table. These couches were called sigma, after the Greek alphabet. The places of honour would be at the ends. The one at the
right end of the couch would be the place of the consul. In the dining room, other than the table and the couches,
there was a sideboard. It varied from a simple shelf to tables of various dimensions to open wall cabinets. Its purpose was
to show off silverware. The tables held serving dishes and certain formal articles (i.e. silver salt shaker and offering to
gods.) There were no indications of dates. In Augustus' time, ordinary dishes were made of Arretine ware, which were inexpensive
and unattractive. Later, graceful glassware and silver services became common. The costs and beauty of tableware were reflective
of an individual's means and taste. Dinner was often divided into three parts: The dinner hour signalled the end of the day's work.
This varied with the season and the social position of the family. It usually started in the middle of the afternoon(between
the ninth and the tenth hour) and would at least last for three to four hours. Banquets starting before the ninth hour were
called tempestiva convivia, or early dinners. Guests usually conversed through the dinner, although in some houses
a trained slave read aloud. In wealthy families, entertainment such as music, dancing and juggling would be provided by hired
professionals. At an elaborate dinner, souvenirs were sometimes given. Guests were ushered into the dining room, where the
gods were solemnly invoked. This was the equivalent of saying grace. The sandals were taken off and water with towels were
carried around for hand-washing. Each guest brought his/her own napkin. How food was served: Between the chief parts of the dinner, the table was
cleared and wiped with a cloth or sponge. Water and towels were passed to guests. Between dinner and dessert, there was a
lengthy silence while offering to the lares were made with wine, salt, meal, and other ordinary articles of food. Some etiquette observed with secunda mensa: Comissatio refers to conversations with drinking in
the late hours. The Latin word convivium refers to "living together", which Cato the Elder declared the better choice
than the Greek work symposium, meaning "drinking together." Younger men inclined to the Greek view, where dinner proper
was followed with a drinking revel. This was referred to as comissatio or compotatio. These gatherings were
disapproved due to the amount of wine consumed, lower tone of occasion, questionable amusements, and adoption of certain Greek
customs. Such customs included the use of perfumes and flowers, selection of a master of the revels, and a different method
of drinking. Perfumes and flowers were used in belief that they delayed intoxication. After dessert and wine, diners annointed
themselves with perfumes and put on crowns of flowers. Roses were most popular, thus, it became associated with wine-drinking. The "Master" was chosen by the highest dice tossed.
He usually called on some god or sweetheart for luck when throwing the dice. He was then declared the REX BIBENDI -
master of the revels (magister, arbiter). This person determined the water:wine ratio, the drinking
rules(dubbed "leges insanae" by Horace), entertainment by the guests, and the penalties/forfeits for rule-breaking. The rex bibendi ordered wine to be mixrd in a large
bowl and served in goblets. The ladle would hold approx. a twelfth of a pint. All had to drink the same amount at the comissatio.
Wine was drunk in "healths" to an individual. Often the number of letters in a persons' name would be equal to the number
of twelfths pints to be drunk in one swallow. Gambling was common at these gatherings. Sometimes, guests spent the evening
wandering from house to house, staggering, disrupting the night. These banquets occurred in the alst century of the Republic
and the time of the early emperors. Vulgar nobles and newly rich alike would give ostentatious display of furniture, tableware
and food. In present day, these would be considered grotesque and revolting. Examples include: 22 courses to a single cena,
wine for hand-washing. Lucullus was reported to have spent $10 000 dollars for a dinner.
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