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Roman Food Facts: What Did the Romans Eat? - Primary Facts

There were four major fish sauce types: garum , liquamen , muria , and allec. One of many modes of cooking in ancient Rome was the focus , a hearth that was placed in front of the lararium , the household altar which contained small sculptures of the household deity the lares , or guardian ancestor-spirits, and the penates , who were believed to protect the floor , the larder. More common was a focus that was rectangular and portable, consisting simply of a moveable hearth with stone or bronze feet. Portable stoves and ovens were used by the Romans, and some had water pots and grills laid onto them.

At Pompeii , most houses had separate kitchens, most fairly small, but a few large; the Villa of the Mysteries covers a nine-by-twelve meter area. D, well after the collapse of Roman civilization. Many Roman kitchens had an oven furnus or fornax , and some such as the kitchen of the Villa of the Mysteries had two. In Ancient Rome, wine was normally mixed with water immediately before drinking, since the fermentation was not controlled and the alcohol grade was high. 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 flavored. 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 called a pyment today ; 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. Beer cerevisia was known but considered vulgar, and was associated with barbarians. While lacking necessary ingredients commonly used in the modern era for sweets such as refined sugar or properly churned butter , ancient Rome had an abundance of desserts to serve after they had completed their meals served with wine.

Due to the lack of a sweetener such as sugar there was always a desire for the sweetest fruits that were available.

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Spria's were a type of sweet pastry that were readily available during this time that were always spent with a thin cake-like crust while sometimes containing fruit in them. Enkythoi is another common type of Roman pastry that was softer and like a modern sponge cake. From Wikipedia, the free encyclopedia.

Further information: Food and dining in the Roman Empire. See also: Ancient Rome and wine.

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Food portal History portal. Ancient civilizations: the illustrated guide to belief, mythology, and art. A taste of Ancient Rome. Cambridge University Press. Pompeii Art and Architecture Gallery.

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Retrieved 23 September Paris: Les Belles Lettres, Morton, Lemon in Fruits of Warm Climates , pp. Jashernski, Frederick G. Meyer, eds , Cambridge University Press, , p. Fox and P. Promptorium parvulorum sive clericorum, lexicon Anglo-Latinum princeps, recens.

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The Food You Need To Try When In Rome

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This worksheet can be edited by Premium members using the free Google Slides online software. Click the Edit button above to get started. Food was a very important aspect of the Roman Empire. The rich and poor Romans ate very different diets and the supply of food was very important to the emperor to express his relationship to the Roman people.