What is considered (Ancient) Roman Food?

Question

What is considered (Ancient) Roman Food?What are the dishes? What are they like? (Tell me Everything)

Jacy P - What Subject are you doing it for?

Answer 1

Lazanki (Belarusian: Лазанкі, Polish: Łazanki) is the Belarusian (and also Polish) name for the local, somewhat simplified variety of Italian lasagna.

It is believed that lasagna originated with the ancient Greek flat cake, laganon, which Romans preferred to cut into strips they called lagani. Lazanki arrived in the Polish-Lithuanian Commonwealth in mid-16th century when Bona Sforza, Italian wife of King Sigismund the Old, brought high Italian cuisine to the country. Unlike most Italian dishes in these parts of Europe, lazanki has survived until the 21st century and is still eaten today, although the long and cultural history of the dish has been largely forgotten. Stiff wheat, rye or buckwheat dough, rolled thin and cut into triangles or rectangles, is boiled, drained, and eaten with melted pork fat, vegetable oil, or sour cream. In Poland, they are often mixed with cabbage or sauerkraut and small bits of sausage and meat.

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Garum is a type of fish sauce condiment popular in Ancient Roman society. It was considered by the Romans to be an aphrodisiac, and was usually only consumed by the higher classes of society.


Factory of Garum at Baelo ClaudiaAlthough it enjoyed its greatest popularity in the Roman world, it originally came from the Greek, gaining its name from the Greek words garos or garon, which named the fish whose intestines were originally used in the condiment's production. The sauce was generally made through the crushing and fermentation in brine of the innards of various fish such as tuna, eel, and others.

Garum was a sauce which, mixed with wine, vinegar, pepper, oil, or water, was served as a condiment or accompaniment with a wide variety of dishes. Although this was its main use, it was also employed as a medicine or for cosmetics.

Today one can still see a garum factory at the site of Baelo Claudia, in Spain. This Spanish garum was a famous export to Rome, and gained the town a certain amount of prestige in its day.

Worcestershire sauce, a fermented fish-based condiment, is a related present-day product.

there are more just search "ancient roman food" in wikipedia

Answer 2

Figs Dates Hard-Crusted Breads Wine Honey Water Goat's meat Grapes Apples Native Roman Ingredients Conversions Isicia Omentata (A kind of Roman Burger) Pepones et Melones (water and honey melons Patina de pisciculis (souffle of small fishes) Patina de Piris (pear souffle) Minutal Marinum (seafood fricassee) Gustum de Praecoquis (starter with apricots) Fabaciae Virides et Baianae (Green and Baian Beans) Pullum Frontonianum (Chicken a la Fronto) Pullus Fusilis (Chicken With Liquid Filling) Dulcia Domestica (Housemade Dessert) Aliter Dulcia (Another Kind of Dessert) Tiropatinam (A Kind of Soufflee) Ova Sfongia Ex Lacte (Pancakes with Milk) In Ovis Apalis (Boiled Eggs) Vitellina Fricta (Fried Veal) In Vitulinam Elixam (Boiled Veal) Aliter Baedinam Sive Agninam Excaldatam(Steamed Lamb) In Mitulis (Sea Mussels) Sarda Ita Fit (Tuna) Scillas (Big Shrimps) Mustacei (= Must Rolls)

Answer 3

Some of the ingredients that Romans used in their cooking might appall you. Ingredients used were such things as peacock brains, pike livers,cock crests, lark tongues, bear, and lion. These were very unique meals. We know alot about Roman cooking and dining. Romans depicted their dining and cooking in cookbooks and art.

The dining room of the Romans was called the triclinium. Formal eating for Romans was reclining on their left elbows. An interesting aspect of Roman dining was that they ate sitting on a couch around a table called the mensa. The seating arrangements are as follows: guests-lectus summus and lectues medias (upper and middle couches), host, wife, and another member of the family reclined on the lectus imus which was the lower couch. The host occupied position number 7 while the guest occupied position number 8. The dinner party was a close affair. The houses of the Romans usually consisted of several dining rooms to fit the seasons.

The order Romans ate was breakfast(ientaculum) after sunrise. Breakfast consisted of cold meats, eggs, veggies, and bread. Supper (cena) was around 4 o'clock and lasted into evening. Slaves did most of the cooking for the household. Slaves played an important role of inviting the hosts and devising the seating plan and if things did not go as planned the slave was the scapegoat.

Before placing the food on the mensa it was cut up into small pieces. Romans ate with their right hand. Forks had not appeared, but knives and spoons were used. Waiters were mainly male. Jobs they were supposed to do were "washing the diners' hands and feet, pouring cold water, bringing hot towels, and tying garlands around the heads of guests. They were also responsible for cleaning away food spat out or thrown." Spitting or throwing food was a Roman tradition. The cena was divided into three parts. The first is the Gustatio, which were light dishes like eggs and lettuce. The second phase was the Fercula, which was characterized by courses being brought one after another consisting of foods like roast animals, fish, shellfish, and poultry. The third part was the Mensae secundae (dessert). Dessert consisted of fruit, nuts, cheese, and cakes. After dinner drinking was encouraged by serving salty foods. Entertainment included guests singing or reciting, dancers, lyre-players, clowns, gambling, and etc.

Romans cooking was spicy and sweet. Herbs and spices were common in Roman cooking. the most common ingredient was imported pepper. Meats that were popular were game-birds, fish, shellfish, lamb, kid, and wild boar. The most important was fish sauce and fish pickle (garum). " The gills, blood, and intestines of a mackerel were placed in a jar with salt, vinegar, and herbs. the mixture was stirred and pounded into paste or sauce, which was left in the sun to ferment."

Answer 4

The Romans enjoyed lavish meals and also had many snacks.Bread, olives, meats, seafood and pastries. Also fried mice on a skewer was considered a snack an treat.

Answer 5

I remember on the Discovery channel they talked about the Romans eating fried parsley as a snack.....I'd need plenty of beer to wash that down....

Answer 6

check the web under " ancient roman dishes " you will find hundreds of recepies,ancient ingrediences,how the romans cooked,dishes they used.
i tried a few recepies myself ,and i must say : not bad at all !
enjoy cooking !

Answer 7

Pizza is something they ate - I know that.


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3rd Century B.C.

Marcus Porcius Cato (234-149 B.C.), also know as Cato the Elder, wrote the first history of Rome. He wrote about "flat round of dough dressed with olive oil, herbs, and honey baked on stones."


1st Century B.C.

In "The Aeneid" written by Virgil (70-19 B.C.), it describes the legendary origin of the Roman nation, describing cakes or circles of bread:

"Beneath a shady tree, the hero sprad his table on the turf, with cakes of bread; And, with his chiefs, on forest fruits he fed. They sate; and (not without the god's command). Their homely far dispatch'd, the hungry band invade their trenchers next, and soon devour to mend the scenty meal, their cakes of flour...See, we devour the plates on which we fed."


1st Century A.D.

Our knowledge of Roman cookery derives mainly from the excavations at Pompeii and from the great cookery book of Marcus Gavius Apicius called "De Re Coquinaria." Apicius was a culinary expert and from his writings, he provided us with information on ancient Roman cuisine. It is recorded that so great was Apicius' love of food that he poisoned himself for fear of dying of hunger when his finances fell into disarray. Apicius' book also contains recipes which involve putting a variety of ingredients on a base of bread (a hollowed-out loaf). The recipe uses chicken meat, pine kernels, cheese, garlic, mint, pepper, and oil (all ingredients of the contemporary pizza). The recipe concludes the instruction "insuper nive, et inferes" which means "cool in snow and serve!"

79 A.D. - In the ashes after Mount Versuvius erupted and smothered Pompeii on August 24, 79 A.D., evidence was found of a flat flour cake that was baked and widely eaten at that time in Pompeii and nearby Neopolis, The Greek colony that became Naples. Evidence was also found in Pompeii of shops, complete with marble slabs and other tools of the trade, which resemble the conventional pizzeria. The Museo Nazionale at Naples exhibits a statue from Pompeii which because of its stance is called I pizzaiolo.

http://whatscookingamerica.net/History/Pizza/PizzaHistory.htm

Answer 8

That is exacaly what I want to know for a progect at school