Still life with fruit basket and vases ( Pompeii, ca. A.D. 70) Roman cuisine changed over the long duration (over a thousand years) of their ancient civilization. These habits were affected by the influence of Greek culture, the political changes from kingdom to republic to empire, and the enormous expansion of the empire which brought many new culinary habits and cooking techniques from the provinces. In the beginning the differences between social classes were not very great, but the disparity grew as the empire grew. Image File history File links Download high resolution version (2560x1734, 479 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Roman art ...
Image File history File links Download high resolution version (2560x1734, 479 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Roman art ...
For other uses, see Pompeii (disambiguation). ...
Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea. ...
This page is under construction. ...
Meals
Traditionally in the morning a breakfast was served, the ientaculum or iantaculum, at noon a small lunch, and in the evening the main meal of the day, the cena. Due to the influence of Greek habits and also the increased import of and consumption of foreign foods, the cena increased in size and diversity and was consumed in the afternoon, the vesperna was abandoned, and a second breakfast was introduced around noon, the prandium. This article does not cite any references or sources. ...
In the lower strata of society the old routine was preserved, because it corresponded more closely with the daily rhythm of manual labor.
Ientaculum Originally flat, round loaves made of emmer (a cereal grain closely related to wheat) with a bit of salt were eaten; in the higher classes also eggs, cheese and honey, along with milk and fruit. In the imperial period, around the beginning of the Common Era, bread made of wheat was introduced and with time more and more baked products began to replace this emmer bread. The bread was sometimes dipped in wine and eaten with olives, cheese, crackers, and grapes. Binomial name Triticum dicoccon Schrank Emmer wheat is a low yielding, awned wheat. ...
This article is about cereals in general. ...
For other uses, see Salt (disambiguation). ...
An egg is a body consisting of an ovum surrounded by layers of membranes and an outer casing of some type, which acts to nourish and protect a developing embryo. ...
Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
For other uses, see Honey (disambiguation). ...
A glass of cows milk. ...
For other uses, see Fruit (disambiguation). ...
“BCE†redirects here. ...
Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References: ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ...
For other uses, see Wine (disambiguation). ...
This second breakfast was richer and mostly consisted of the leftovers of the previous day's cena.
Cena Among members of the upper classes, who did not engage in manual labor, it became customary to schedule all business obligations in the morning. After the prandium the last responsibilities would be discharged and then a visit would be made to the baths. Around 3 o'clock, the cena would begin. This meal could last until late in the night, especially if guests were invited, and would often be followed by a comissatio (a round of drinks). Roman public baths in Bath, England. ...
Alcoholic beverages. ...
Especially in the period of the kings and the early republic, but also in later periods (for the working classes), the cena essentially consisted of a kind of porridge, the puls. The simplest kind would be made from emmer, water, salt and fat. The more sophisticated kind was made with olive oil, with an accompaniment of assorted vegetables whenever possible. The richer classes ate their puls with eggs, cheese and honey, and (only occasionally) meat or fish. This article refers to the state which existed from the 6th century BC to the 1st century BC. For alternate meanings, see Roman Republic (18th century) and Roman Republic (19th century). ...
‹ The template below is being considered for deletion. ...
Binomial name Triticum dicoccon Schrank Emmer wheat is a low yielding, awned wheat. ...
For other uses, see Salt (disambiguation). ...
For the Popeye character, see Olive Oyl. ...
A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ...
Kinnikuman character, see Meat Alexandria. ...
For other uses, see Fish (disambiguation). ...
Over the course of the Republican period, the cena developed into two courses, a main course and a dessert with fruit and seafood (e.g. molluscs, shrimp). By the end of the Republic, it was usual for the meal to be served in three parts: first course (gustatio), main course (primae mensae), and dessert (secundae mensae). Classes Caudofoveata Aplacophora Polyplacophora - Chitons Monoplacophora Bivalvia - Bivalves Scaphopoda - Tusk shells Gastropoda - Snails and Slugs Cephalopoda - Squids, Octopuses, etc. ...
Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ...
Table culture From 300 BC, Greek customs started to influence the culture of higher class Romans. Growing wealth led to ever larger and more sophisticated meals. Nutritional value was not regarded as important: on the contrary, the gourmets preferred food with low food energy and nutrients. Easily digestible foods and diuretic stimulants were highly regarded. Centuries: 4th century BC - 3rd century BC - 2nd century BC Decades: 350s BC 340s BC 330s BC 320s BC 310s BC - 300s BC - 290s BC 280s BC 270s BC 260s BC 250s BC Years: 305 BC 304 BC 303 BC 302 BC 301 BC - 300 BC - 299 BC 298 BC...
A gourmet is a person with a sensitive and discriminating palate, and who is knowledgeable in fine food and drink or haute cuisine. ...
Food energy is the amount of energy in food that is available through digestion. ...
A diuretic (colloquially called a water pill) is any drug or herb that elevates the rate of bodily urine excretion (diuresis). ...
At the table loose and easy clothing was worn (the vestis cenatoria), and the dinner was consumed in a special dining room, which later was to be called triclinium. Here one would lie down on a specially designed couch, the lectus triclinaris. Around the round table, the mensa, three of these lecti were arranged in the shape of a horseshoe, so that slaves could easily serve, and a maximum of three diners would recline at each lectus. In imperial times, the only people allowed a place on a lectus were men. More tables for the beverages stood beside the couches. All heads were oriented towards the central table, with left elbows propped on a cushion and feet at the outside of the dinner-couch. In this fashion at most nine people could dine together at one table. Further guests had to sit on chairs. Slaves normally had to stand. Slave redirects here. ...
Feet and hands were washed before the cena. The food would be taken with the fingertips and two kinds of spoons, the larger ligula and the smaller cochlear with a needle thin grip, which was used as prong when eating snails and molluscs, in practice substituting for the modern fork. At the table, larger pieces would be cut up to be served on smaller plates. After each course the fingers were washed again and napkins (mappae) were customary to wipe one's mouth. Guests could also bring their own mappae to take home the leftovers from the meal or small gifts (the apophoreta). This article is about the animal. ...
Classes Caudofoveata Aplacophora Polyplacophora - Chitons Monoplacophora Bivalvia - Bivalves Scaphopoda - Tusk shells Gastropoda - Snails and Slugs Cephalopoda - Squids, Octopuses, etc. ...
Assorted forks. ...
Folded napkin A napkin or serviette is a rectangle of cloth or paper used at the table for wiping the mouth while eating. ...
A custom alien to many other cultures is that the Romans threw everything that could not be eaten (e.g. bones and shells) onto the floor, from where it was swept away by a slave. Julius Caesar, from the bust in the British Museum, in Cassells History of England (1902). ...
In summer, it was popular to eat outside. Many houses in Pompeii had stone couches at a particularly beautiful spot in the garden for just that purpose. People lay down to eat only on formal occasions. If the meal was routine, they ate while seated or even standing. For other uses, see Pompeii (disambiguation). ...
Entertainment During a dinner for guests, musicians, acrobats or poets would perform and dinner conversation played an important role. Dances were not usual, as it was considered improper and would not mix well with table manners, although during the comissatio this habit was often disregarded. To leave the table for bodily functions was considered inappropriate and restraining oneself was considered good manners. After the main course, during a pause, an offering was made to the Lares, the spirits of the house. This offering normally consisted of meat, cake and wine. The cake was usually coloured with saffron. Lares (pl. ...
Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ...
Typical dishes
The starter This part of the meal was called gustatio or promulsis. It generally consisted of light, appetising dishes. The usual drink was mulsum, a mixture of wine and honey. Eggs - mostly hens' eggs, but also duck. At large feasts several starter dishes were served one after another. For other uses, see Wine (disambiguation). ...
For other uses, see Honey (disambiguation). ...
Subfamilies Dendrocygninae Oxyurinae Anatinae Aythyinae Merginae Duck is the common name for a number of species in the Anatidae family of birds. ...
The usual salad and vegetable plants were:
- pulses such as fava beans, chick peas, peas and lupins, although these were only appreciated by peasants, smiths, legionnaires and gladiators; only lentils imported from Egypt were liked by the upper class.
- several kinds of cabbage were usually enjoyed with vinegar, kale was cooked in saltpetre, and both the green and the white parts of chard were used.
- the leaves of many shrubs and weeds were cooked to a mush and strongly spiced; examples are elder, mallow, orache, fenugreek, nettles and sorrel.
- pickled fruit and vegetables such as olives, chicory, cardoons, mallows, broccoli, asparagus, artichokes, leeks, carrots, turnips, parsnips, beets, peas, green beans, radishes, cauliflower, lettuces and field greens, onions, squash, cucumbers, fennel, melons, capers and cress were called acetaria and were thought to be appetising. Spinach was not known until the 9th century.
Other starters were: Binomial name L. Vicia faba, the broad bean, fava bean, faba bean, horse bean, field bean, tic bean, or foul is a species of bean (Fabaceae) native to north Africa and southwest Asia, and extensively cultivated elsewhere. ...
Binomial name Cicer arietinum L. The chickpea, garbanzo bean or bengal gram (Cicer arietinum) is an edible pulse of the Leguminosae or Fabaceae family, subfamily India. ...
Binomial name L. Percentages are relative to US recommendations for adults. ...
Lupin Beans and a Portuguese beer Lupini Beans are yellow legume seeds of the lupinus genus plant. ...
For other uses, see Gladiator (disambiguation). ...
Lens culinaris. ...
Percentages are relative to US recommendations for adults. ...
Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...
Kale (also called Borecole) is a form of cabbage (Brassica oleracea Acephala Group), green in color, in which the central leaves do not form a head. ...
Saltpeter is variously: potassium nitrate (niter); or sodium nitrate (soda niter) ...
For other uses, see Chard (disambiguation). ...
Species See text Elder or Elderberry (Sambucus) is a genus of between 5–30 species of shrubs or small trees (two species herbaceous), formerly treated in the honeysuckle family Caprifoliaceae, but now shown by genetic evidence to be correctly classified in the moschatel family Adoxaceae. ...
Mallow is the common name of several closely related genera of plant in the family Malvaceae: Althaea – Marsh mallow Callirhoe – Poppy mallow Kosteletzkya – Seashore mallow Lavatera – Tree mallow or rose mallow Malacothamnus – Santa Cruz Island bush-mallow Malva – Mallow Malvaviscus – Turks cap mallow Sidalcea – Greek mallow Sphaeralcea – Globemallow Plants...
Species (Alaska orach) (Crownscale saltbush) (Garden or Red orach) (Prostrate orach) (Redscale orach) (Siberian saltbush) many more Atriplex is a plant genus whose hundred or so members go by the common names of saltbush and orach (or orache). ...
Binomial name Trigonella foenum-graecum L. Fenugreek (Trigonella foenum-graecum) belongs to the family Fabaceae. ...
“Nettles†redirects here. ...
Binomial name Rumex acetosa L. The common sorrel, or spinach dock, Ambada bhaji is a perennial herb, which grows abundantly in meadows in most parts of Europe and is cultivated as a leaf vegetable. ...
Binomial name L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. ...
Binomial name Allium ampeloprasum (Linnaeus) J. Gay The Leek (Allium ampeloprasum var. ...
For other uses, see Onion (disambiguation). ...
Binomial name L. The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. ...
Melon is a term used for various members of the Cucurbitaceae family with fleshy fruits, or may specify the typically sweet-fruiting members, muskmelon and watermelon. ...
Binomial name Linnaeus, 1753 For Australian native Capparis spinosa ssp nummularia, see Caperbush. ...
Cress can refer to several edible members of the family Brassicaceae used as leaf vegetables including watercress land cress (also known as Belle Isle cress, Early yellowrocket, American cress, dryland cress, upland cress, cassabully, creasy salad, Early winter cress, American cress and American watercress). ...
For other uses, see Mushroom (disambiguation). ...
Members of the order Boletales (commonly referred to as Boletes) are mushrooms characterized by holding their spores in small pores on the underside of the mushroom, instead of gills (as are found in agarics). ...
Binomial name Agaricus campestris (L. 1753) Agaricus campestris, commonly known as the Field mushroom or, in North America, Meadow mushroom, is a widely eaten gilled mushroom closely related to the button mushroom. ...
Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ...
This article is about the animal. ...
Littleneck clams; the pictured mollusks are of the species Mercenaria mercenaria. ...
Subclasses Euechinoidea Superorder Atelostomata Order Cassiduloida Order Spatangoida (heart urchins) Superorder Diadematacea Order Diadematoida Order Echinothurioida Order Pedinoida Superorder Echinacea Order Arbacioida Order Echinoida Order Phymosomatoida Order Salenioida Order Temnopleuroida Superorder Gnathostomata Order Clypeasteroida (sand dollars) Order Holectypoida Perischoechinoidea Order Cidaroida (pencil urchins) Sea urchins are small spiny sea creatures...
Subfamilies and Genera Graphiurinae Graphiurus Leithiinae Dryomys Eliomys Hypnomys Myomimus Selevinia Myoxinae Glirulus Muscardinus Glis Dormice are Old World mammals in the family Gliridae, part of the rodent (Rodentia) order. ...
Genera 22 genera, see text The Thrushes, family Turdidae, are a group of passerine birds that occur mainly but not exclusively in the Old World. ...
Meals Often, an intermediate dish was served before the real caput cenae. The decoration of this dish could be more important than the actual ingredients.
The main dish usually consisted of meat. Common dishes were:
- Beef, though not very popular as cattle were working animals, used for such tasks as ploughing or pulling carts, so that their meat was usually very tough and had to be cooked for a long time to make it edible. Even calf meat was not popular; only a few recipes for it are known.
- Pork was the most usual and best liked meat. All parts of the pig were eaten, and more unusual parts like the breasts and uterus of young sows were considered delicacies.
- Wild boar were also bred and fattened before slaughtering.
- Geese were bred and sometimes fattened. The technique of force-feeding was already known, and the liver of force-fed geese was a special delicacy, as it is today.
- Chicken was more expensive than duck. Other birds like peacocks and swans were eaten on special occasions. Capons and poulards (spayed hens) were considered special delicacies. In 161 BCE, the consul C. Fannius prohibited the consumption of poulards, though the ban was ignored.
- Sausages, farcimen, were made of beef and pork according to an astonishing diversity of recipes and types. Particularly widespread was the botulus, a blood sausage which was sold on the streets. The most popular type of sausage was the lucanica, a short, fat, rustic pork sausage, the recipe for which is still used today in Italy and other parts of the world. Also the Portuguese and Brazilian linguiça is one of the heirs of this Roman sausage.
- For special effects, whole pigs were stuffed with sausages and fruit, roasted and then served on their feet. When cut the sausages would spill from the animal like entrails. Such a pig was called a porcus Troianus ("Trojan pig"), a humorous reference to the Trojan Horse.
- Hares and rabbits were bred, the former with little success, making them as much as four times more expensive than rabbits. Hares therefore were regarded as a luxury; shoulder of hare was especially favoured. Newborn rabbits or rabbit fetuses, known as laurices, were considered a delicacy.
Fish was served only in later periods, and it remained more expensive than simpler meat types. Breeding was attempted in freshwater and saltwater ponds, but some kinds of fish could not be fattened in captivity. Among these was the most popular, mullus, the goatfish. At a certain time this fish was considered the epitome of luxury, above all because its scales exhibit a bright red colour when it dies out of water. For this reason these fish were occasionally allowed to die slowly at the table. There even was a recipe where this would take place in garum, in the sauce. At the beginning of the imperial era, however, this custom suddenly came to an end, which is why mullus in the feast of Trimalchio (see the Satyricon) could be shown as a characteristic of the parvenu, who bores his guests with an unfashionable display of dying fish. For other uses, see Beef (disambiguation). ...
For general information about the genus, including other species of cattle, see Bos. ...
For other uses, see Pork (disambiguation). ...
For other uses, see Pig (disambiguation). ...
Pâté de foie gras (right) with pickled pear. ...
Species 6-7 living, see text. ...
A capon, soon to be roasted for a Christmas dinner. ...
(Redirected from 161 BCE) Centuries: 3rd century BC - 2nd century BC - 1st century BC Decades: 210s BC 200s BC 190s BC 180s BC 170s BC - 160s BC - 150s BC 140s BC 130s BC 120s BC 110s BC Years: 166 BC 165 BC 164 BC 163 BC 162 BC - 161 BC...
This article is about the prepared meat. ...
Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ...
For other uses of Troy or Ilion, see Troy (disambiguation) and Ilion (disambiguation). ...
For other uses, see Trojan Horse (disambiguation). ...
Jack rabbit and Jackrabbit redirect here. ...
Genera Pentalagus Bunolagus Nesolagus Romerolagus Brachylagus Sylvilagus Oryctolagus Poelagus Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world. ...
The term laurices refers to the foetus of the rabbit (Oryctolagus cuniculus) prepared without evisceration and consumed as a table delicacy. ...
For other uses, see Fish (disambiguation). ...
Genera Mulloidichthys Mullus Parupeneus Pseudupeneus Upeneichthys Upeneus Goatfish are tropical marine perciform fish of the family Mullidae. ...
For the computer protocol, see SAUCE. Or see source. ...
Trimalchio is a character in the Roman novel The Satyricon by Petronius. ...
Satyricon (or Satyrica) is a Latin novel, believed to have been written by Gaius Petronius, though the manuscript text of the Satyricon calls him Titus Petronius. ...
There were no side dishes or accompaniments in today's sense, although bread was consumed by all classes following the introduction of wheat. Thereafter only the poorest, with no access to an oven, had to continue eating puls. Bread, which existed in a large number of different varieties, quickly became exceptionally popular and public bakeries were established in Rome from 270 CE. For other uses, see Bread (disambiguation). ...
Garum, also known as liquamen, was the universal sauce added to everything. It was prepared by subjecting salted fish, in particular mackerel intestines, to a very slow thermal process. Over the course of two to three months, in an enzymatic process stimulated by heating, usually by exposure to the sun, the protein-laden fish parts decomposed almost entirely. The resulting mass was then filtered and the liquid traded as garum, the remaining solids as alec - a kind of savoury spread. Because of the smell it produced, the production of garum within the city was banned. Garum, supplied in small sealed amphorae, was used throughout the Empire and totally replaced salt as a condiment. Today similar sauces are produced in Thailand and Vietnam, usually sold abroad under the description "fish sauce", or nam pla. Garum is a type of fish sauce condiment popular in Ancient Roman society. ...
Mackerel is a common name applied to a number of different species of fish, mostly, but not exclusively, from the family Scombridae. ...
Amphoræ on display in Bodrum Castle, Turkey An amphora is a type of ceramic vase with two handles, used for the transportation and storage of perishable goods and more rarely as containers for the ashes of the dead or as prize awards. ...
For other uses, see Salt (disambiguation). ...
Fish sauce is a condiment derived from fish that have been allowed to ferment. ...
Spices, especially pepper, but hundreds of other kinds too, were imported on a large scale and used copiously. One very popular spice was silphium; however, as it could not be cultivated it finally became extinct through overcropping of the wild plant. The inherent flavours of vegetables and meat were completely masked by the heavy use of garum and other seasonings. It was considered an indication of the highest achievement in culinary art if a gourmet could tell neither by sight, nor smell, nor taste what the ingredients of a dish were. External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ...
Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ...
Ancient silver coin from Cyrene depicting a stalk of Silphium. ...
Dessert Among fruits, grapes were the most preferred. The Romans distinguished between grapes for wine-making and grapes as food. Raisins were also produced. After grapes, figs and dates played a major part and pomegranates were eaten in many varieties. Quinces, various types of apples, apricots, peaches, cherries, pears, plums, currants, strawberries and melons were grown. The Romans ate walnuts, hazelnuts, almonds, chestnuts and pine nuts. Roman bakers were famous for the many varieties of breads, rolls, fruit tarts, sweet buns and cakes. Unfortunately we have almost none of the recipes. Species Vitis acerifolia Vitis aestivalis Vitis amurensis Vitis arizonica Vitis x bourquina Vitis californica Vitis x champinii Vitis cinerea Vitis x doaniana Vitis girdiana Vitis labrusca Vitis x labruscana Vitis monticola Vitis mustangensis Vitis x novae-angliae Vitis palmata Vitis riparia Vitis rotundifolia Vitis rupestris Vitis shuttleworthii Vitis tiliifolia Vitis...
Binomial name Ficus carica L. The Common Fig (Ficus carica) is a large shrub or small tree native to southwest Asia and the eastern Mediterranean region (Greece east to Afghanistan). ...
Binomial name Phoenix dactylifera L. The Date Palm Phoenix dactylifera is a palm, extensively cultivated for its edible fruit. ...
Binomial name L. For the color see: Pomegranate (color) The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. ...
Binomial name Mill. ...
Binomial name Borkh. ...
Binomial name Prunus armeniaca L. For other uses, see Apricot (disambiguation). ...
Cold clams and oysters (which were bred on a large scale), which were originally dessert dishes, later became starters. For other uses, see Oyster (disambiguation). ...
Cakes, made of wheat and usually soaked in honey, played a big part. Certain kinds of nuts were also available, and they were thrown at festivals much as sweets are today. For other uses, see Nut (disambiguation). ...
Alcoholic drinks Wine was normally mixed with water immediately before drinking. Wine was sometimes adjusted and "improved" by its makers: instructions survive for making white wine from red and vice versa, as well as for rescuing wine that is turning to vinegar. Wine was also variously flavoured. For example, there was passum, a strong and sweet raisin wine, for which the earliest known recipe is of Carthaginian origin; mulsum, a freshly made mixture of wine and honey; and conditum, a mixture of wine, honey and spices made in advance and matured. One specific recipe, conditum paradoxum, is for a mixture of wine, honey, pepper, laurel, dates, mastic, and saffron, cooked and stored for later use. Another recipe called for the addition of seawater, pitch and rosin to the wine. A Greek traveler reported that the beverage was apparently an acquired taste.[1] Passum was a style of raisin wine (wine from semi-dried grapes) apparently developed in ancient Carthage and transmitted from there to Italy, where it was popular under the Roman Empire. ...
Roman Carthage with former military harbor Carthage (Greek: , Latin: , from the Phoenician meaning new town; Arabic: ) refers both to an ancient city in Tunisia and to the civilization that developed within the citys sphere of influence. ...
The eating and drinking habits of the Romans changed over the long (over 1000 years) duration of their ancient civilization. ...
Binomial name L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ...
Binomial name Laurus nobilis L. The Bay Laurel (Laurus nobilis, Lauraceae), also known as True Laurel, Sweet Bay, Grecian Laurel, or just Laurel, is an evergreen tree or large shrub reaching 10–18 m tall, native to the Mediterranean region. ...
Binomial name Phoenix dactylifera L. The Date Palm Phoenix dactylifera is a palm, extensively cultivated for its edible fruit. ...
Binomial name L. Mastic (Pistacia lentiscus) is an evergreen shrub or small tree growing to 3–4 m tall, mainly cultivated for its aromatic resin on the Greek island of Chios,[1]. It is native throughout the Mediterranean region, from Morocco and Iberia at the east through southern France and...
Binomial name Crocus sativus L. Saffron (IPA: ) is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. ...
The guests wore wreaths whose various aromas were intended to contribute to the health of diners and to the atmosphere of the banquet. These wreaths were made of many different flowers and perfumes. The type of wreath a person wore represented the position they held within the upper-class.[citation needed]
Vomitorium A popular misconception is that the Romans made use of a room called a vomitorium for the express purpose of vomiting between meals to make room for more food. Only a very small minority of the highest classes indulged in the practice of deliberately vomiting[citation needed]. A vomitorium is actually an entirely unrelated architectural feature – a passage situated below or behind a tier of seats in an amphitheatre, an exit through which the crowds could "spew out" at the end of a show. [2] [3] Vomiting (also throwing up or emesis) is the forceful expulsion of the contents of ones stomach through the mouth and sometimes the nose. ...
The Colosseum in Rome, Italy. ...
Vomitoria are still found in some theatres. The Oregon Shakespeare Festival, for instance, has vomitoria in two of its theatres, the outdoor Elizabethan Stage and the Angus Bowmer Theatre. The voms, as they are called, allow actors to mount the stage from passageways cut into the amphitheatre. The Guthrie Theatre in Minneapolis, Minnesota has two permanent voms, one at stage left and one at stage right, of its thrust stage. OSF Elizabethan Stage The Oregon Shakespeare Festival (OSF) is a regional repertory theatre in Ashland, Oregon, United States. ...
The Guthrie Theater is a venue for staging plays in Minneapolis, Minnesota. ...
“Minneapolis†redirects here. ...
A production of Godspell performed on a 3/4 thust stage In theater, a thrust stage (also known as a platform stage or open stage [1]) is one that extends into the audience on three sides and is connected to the backstage area by its up stage end. ...
Sources for recipes and menus
Early texts - Apicius, the Roman cookery book
- Cato: De Agri Cultura ("On Farming") with recipes for farm products
- Columella: De Agricultura book 12, with recipes for conserves
- Moretum, poem containing a recipe
- Petronius: "Cena Trimalchionis" (The feast of Trimalchio), a section of the Satyricon: satirical sketch of a feast at the home of a rich former slave in the early imperial period
- Vinidarius: brief late Roman recipe collection
Apicius was a name applied to three celebrated Roman epicures, the first of whom lived during the Republic; the second of whom, Marcus Gavius (or Gabius) Apicius—the most famous in his own time—lived under the early Empire; a third lived in the late 4th or early 5th century. ...
Marcus Porcius Cato (Latin: M·PORCIVS·M·F·CATO) (234 - 149 BC), Roman statesman, surnamed The Censor, Sapiens, Priscus, or Major (the Elder), to distinguish him from Cato the Younger (his great-grandson), was born at Tusculum. ...
De Agri Cultura (On Farming or On Agriculture), written around 150 BC by Cato the Elder, is the first surviving work of Latin prose. ...
Lucius Junius Moderatus Columella (Gades in Hispania Baetica, 4 AD - ca. ...
Moretum is a sort of Ancient Roman dish. ...
This article is about the Roman author Petronius. ...
Satyricon (or Satyrica) is a Latin novel, believed to have been written by Gaius Petronius, though the manuscript text of the Satyricon calls him Titus Petronius. ...
Vinidarius (fl. ...
Modern recipe collections - Dalby, Andrew & Sally Grainger (1995), The Classical Cookbook, London: British Museum Press, ISBN 0714122084
- Patrick Faas, Around the Roman table. New York: Palgrave Macmillan, 2003.
- Mark Grant, Roman cookery: ancient recipes for modern kitchens. London: Serif, 1999.
- Ilaria Gozzini Giacosa, A Taste of Ancient Rome. Chicago: University of Chicago Press, 1992.
- Sally Grainger, Cooking Apicius: Roman recipes for today. Totnes: Prospect Books, 2006.
- Grocock, Christopher & Sally Grainger (2006), Apicius. A critical edition with an introduction and an English translation, Totnes: Prospect Books, ISBN 1903018137 [includes Vinidarius]
- Eugenia Salza Prina Ricotti, Dining as a Roman emperor: how to cook ancient Roman recipes today. Rome: L'Erma di Bretschneider, 1995.
References - Jacques André, L'alimentation et la cuisine à Rome. Paris: Les Belles Lettres, 1981.
- N. Blanc, A. Nercessian, La cuisine romaine antique. Grenoble: Glénat, 1992.
- Dalby, Andrew (2003), Food in the ancient world from A to Z, London, New York: Routledge, ISBN 0415232597
- Dalby, Andrew (2000), Empire of Pleasures, London, New York: Routledge, ISBN 0415186242
- Antonietta Dosi, François Schnell, A tavola con i Romani antichi. Rome: Quasar, 1984.
- L. Hannestad, Mad og drikke i det antikke Rom. Copenhagen, 1979.
- Nico Valerio, La tavola degli antichi. Milan: Mondadori, 1989.
References
External links Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ...
An Egyptian couple harvesting from a painting in the tomb from the early Ramessid period. ...
Kylix, the most common drinking vessel in ancient Greece, c. ...
Still life with fruit basket and vases (Pompeii, ca. ...
Ancient Maya cuisine was varied and extensive. ...
Pachamanca, a traditional dish consisting of food prepared in a huatia. ...
The most important staple of Aztec cuisine was maize (corn), a crop that was so important to Aztec society that it played a central part in their mythology. ...
Byzantine cuisine was marked by a merger of Greek and Roman gastronomy. ...
Peasants threshing siligo, a type of wheat. ...
The Ottoman Cuisine, is the cuisine of the Capital - Istanbul, and the regional capital cities of the Ottoman Empire, where the melting pot of cultures created a common cuisine that all the populations enjoyed. ...
Beans were among the most important staples for the early modern Tuscans; The Beaneater by Annibale Caracci, 1580-90. ...
The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of cuisine some 400,000 years ago. ...
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