COOKING… THE HISTORY, THE ROMAN’S BREAD AND GAMES
Romans normally relied on the traditional food variety of Mediterranean region called ‘Mediterranean Triad’. It comprised of Olive oil, barley and wine. Olive oil provided fat and barley much needed proteins. However, the food consumed by wealthy Romans was much more diverse and nutritious. They could afford beef, pork, chicken and fish as well. The poor however, had limited options in addition to the Mediterranean triad. They could add lentils, vegetables, fruits like fig and apple and eggs to their usual diet.
Romans started their day with breakfast early in the morning. The breakfast included bread, eggs, cheese, milk or wine and perhaps some dried fruits like figs. The lunch was a simple and a quick meal consumed close to noon. Romans usually had meat, fish, salad, eggs, fruits and wine in lunch. The most sumptuous meal of the day was the dinner, called ‘cena’ by the Romans. Well to do Romans ate a variety of food in dinner. They had meat, pork, fish, vegetables and lots of wine. In fact Romans had a hearty wine course at the end of the meal. This wine course was called ‘comissatio’.oo
by sword by fire by conquest a shadow of Rome spreads across Europe six centuries of total power brutality and games balanced however by refinement and extreme sensuality the Philosopher's Juvenal reduced the Empire to a single scornful formula bread and games room however built the first European civilization and this included eating habits we forget that the Romans offered food to their gods and their dead they left us their Hobbes fast food and deep respect for great gourmets by 30 ad shop selling food were to be found at every street corner of Rome already the center of a vast empire in the cool of shaded patios buyers often extremely fine connoisseurs were delighted by the subtle smells of vegetables spices and meats [Applause] [Applause] one of the best known of these buyers was Marcus gave us Apicius a true gourmet accompanied by his matron and kitchen steward he is looking for a rabbit of sufficient quality for one of the new recipes he has just written for his day Reiko Canaria the first great treatise in the history of cooking like all great gourmets he knows that it is essential to choose good products to make an excellent meal now this idea is immediately proved right in the kitchen a caucus generally a slave who cooks following his master's orders and tastes begins to prepare the rabbit that Apicius has chosen the Romans already had invented Hobbes but in the patricians huge villas the elite of the time the space reserved for preparing meals was surprisingly restricted kitchens and Roman houses did not have the kind of central place that kitchens have today in many houses but rather there was a place where food was prepared by the servants and therefore was meant to be done out of view and out of sight and above out above all out of odor of any of the members of the house the fact the food came to the table but where was actually prepared was not considered to be important or interesting in any way another characteristic of Roman kitchens was that in order to evacuate wastewater they were always located close to the latrines as the toilets were called in the villas there for convenience did not always mean delicious smells but this does not prevent the LA penis from being gently glazed with honey to delight this evenings prestigious guests say on the emperor tiberius son [Applause] in Rome sweet grilled meats were always highly appreciated another favorite meat dish of the Romans was minced meat used to make a variety of stuffings the Romans were always expert at stuffing snails and masters at stuffing pigs guts with cheap cuts or awful Apicius kitchens the Luke Anika as they were known were composed of numerous condiments delicately mixed with smoked pork or beef this sausage is popular Rome or Strasbourg as frankfurter sausages are today included pepper cumin savory and parsley mixed with fat and pine nuts the Romans prepared amazing banquets with their stuffed foods these feasts inspired great gourmets and also the first novelist Kairos Petronius arbiter known as Petronius on his wax tablets in the satiric on the guests of all the great aristocratic households evoked the pleasures and frenzies of meals under the Empire already drunk his hand lying on his wife's shoulder his forehead decorated by several crowns and went from the scent that ran into his eyes he sat down in the seat of Honor and immediately requested winding Tramel kyun charmed by his good humour asked for an even larger cup the frescoes at Pompeii provide perfect illustration to Petronius account and the orgiastic behavior of the rich citizens governed by Nero [Applause] but Pompeii frozen forever by the eruption of Vesuvius in 79 ad also supplies a considerable amount of further information on Roman behavior we should not believe that the Romans spent their time Etan having orgies for the Romans amia was also meant to be a sober occasion because contrary to legend they were an Abbe steamiest people who ate little only the privileged few were able to indulge themselves in magnificent deals these dinners were composed of two parts first a banquet known as the kena and then the commissar tio which prolonged the banquet by a drinking session of the door a form of orgy during which the master of the banquet proposed that a certain number of cups of wine be drunk testing the health of all present these sessions could end extremely late at night now sometimes in a state of advanced humiliation the rich whether they had overdone their wine intake or not always ate lying down leaning on their left elbow and only eating with the right hand during meals poets often accompanied by their lyre created an atmosphere of celebration combining feasting with superstition at Pompeii the Magnificent villas of the Vitesse the Menander or julio felix watched over by the penalties or domestic gods are still intact and evoke rites connected with eating in the homes of the wealthy the dining room or triclinium was considered a symbol representing the world we need to imagine that the dining room was the universe with its three main parts the ceiling which represented the world of the gods heavens then the table which is missing here and on which the servants placed the dishes represented the earth he said table present that there lastly there was the world of the dead the floor onto which remains were thrown for the deceased in Rome entertaining was above all about impressing one's guests social or political success was measured by the quality and abundance of the dishes the everyday life of the Roman pleb was much more frugal like the Greek diet the Roman diet had a very low protein content and was simply enriched by cereals or ingredients from distant lands Romans 8 more or less everything that we eat today except that in the Roman period of course a lot of these things have to come from distant parts of the Empire and in particular I would like to mention spices that came from India and even further from the South Sea Islands and it's interesting to notice that there was a Roman Emporium and South India where they collected these foodstuffs that were needed and at home and Rome and above all I think it's also important to underline that they ate just about the same things that we today except that there are myths about their food consumption in particular some people think that they did not eat pork as it turns out we know that great amounts of pork were actually consumed and even that they probably were the first to domesticate porks and make them into an animal that was closer to what we know today with progressing breeding methods the Romans were able to eat pork more frequently prepared in small quantities as a stew or to make meatballs for ordinary families it was given much more sophisticated treatment by famous butchers such as Vitalis his superb Doug's famous pigs trotters all brawn and a large choice of smoked hams and sausages made him one of Rome's best-known butchers the right of the actual meal however was the same for all the ordinary people who did not have the means for freak linens and their accompanying furniture eight sitting down breakfast known as en tuck room was eaten upon awakening and consisted of cheese bread accompanied by honey or olive oil and sometimes a little fruit was added this had to last a Roman until sunset and the only real meal was de Kenna that is to say dinner it was possible however to take a short break for lunch the prandium the poor took out a chunk of bread and a few olives better off citizens were able to offer themselves various hot dishes at the thermopolium