Ancient Roman cuisine

Ancient Roman Cuisine refers to the culinary practices and traditions of Ancient Rome. It evolved over the duration of the civilization's existence, incorporating influences from various cultures and regions.

History

The cuisine of Ancient Rome changed greatly over the duration of the civilization's existence. 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 staple diet consisted primarily of a wheat-based porridge, seasoned with herbs or accompanied by legumes. Later on, a bread made from wheat was consumed; a variety of breads were made, and some were sophisticated pastries with honey and eggs. Fish and meat were luxuries, and were eaten more frequently in the cities.

Dishes

The Romans had a variety of dishes such as the Plain Sausage, a sausage made from healthy, fat pigs, and Lentaculum, a breakfast meal that was made with bread, cheese, honey, milk, and sometimes with meat or fish.

Beverages

Wine was the main drink of the ancient Romans. It was often watered down and always consumed with meals. Other drinks included Posca, a popular drink among lower classes, and Mulsum, a wine sweetened with honey and spices.

Cooking Methods

The Romans employed a variety of cooking methods, some of which are still in use today, including roasting, boiling, and frying.

Legacy

The cuisine of Ancient Rome has had a profound influence on the culinary practices of the Western world. Many dishes and ingredients are still used in modern Italian and European cuisine.