Eating Rome Like a Roman

Eating Rome Like a Roman

…an exploration of roman dining…

Ancient Roman history has been researched, dissected, and interpreted as much, likely more so, than any other ancient civilization. However, this blog will serve as a discussion for roman dining, particularly, how you can dine like they did

Roman diet was largely based on class. Basic staples are found in all classes, but luxurious food items were not ubiquitous. Lots of exotic fare made its way to the main city, but it was only the wealthiest who could regularly afford them. However, there are consistencies found among the classes; breads, sauces, wine, honey and dairy.

This summary is not meant to be an all-inclusive research of the roman diet. Instead, this summary will provide the reader with the tools necessary to answer the question, “How can I eat like a Roman?”

First, the Romans were artisan bakers. Romans loved their bread. Bread was eaten as a primary staple in most meals, with the exclusion of peasants and slaves who lived on a diet of Emmer cereals and porridge. Emmer, a not-so-distant cousin of wheat, is still in existence today as a primary food staple for animals. For good reason, it is not recommended to the reader that they go out to livestock stores and stock up for their own consumption. Back to bread. Romans loved their bread. There was a general rule for roman bread; the whiter the bread, the more expensive it was. Therefore, brown bread was enjoyed by the lower classes and white bread was a luxury for nobility. Most bread was made from Emmer, but the variety in which it was baked is the same as what is made from wheat today.

Dark Emmer Loaf

So, if you are to attempt to live on an ancient roman diet, it is best to start with a healthy serving of bread with each meal. Dabble in as many variations as you’d like, as this was also the roman custom.

Ancient Romans possessed agricultural mastery that did not exist again for many centuries after the civilization’s downfall. As such, a huge portion of their diet, unlike our hearty beef-centric American diets, focused on fruits and vegetables. There was a wide variety of fruits and vegetables available to the ancient Romans, with even greater amounts of sub-variations for staples like olives, figs and pears. In addition, ancient Romans loved their apples, grapes, berries, plums, dates, melons, pomegranates, cherries and apricots. Whole fruits were mostly there for the consumption of the elite. With so many fruit variations came with it many variations of wine. Because of its inexpensive production (diluted by water), wine was a staple of the roman diet for all Romans. Therefore, it’s important to grab yourself either a glass of wine as well as a healthy bowl of ripe and in-season fruits. It can also be noted that in addition to its staple as a beverage, wine made for a great dipping sauce for bread. Vegetables found in ancient roman society include celery, garlic, taro, pumpkins, gourds, cabbage (especially cabbage), kale, broccoli, lettuce, endives, onions, leeks, asparagus, radishes, turnips, parsnips, carrots, beets, peas, chard, beans, artichokes, olives (especially olives), and cucumbers.

Ancient Romans loved their sauces. There are many historical records references a wide variety of sauce staples; olives, honey, wine, milk. Oils (olive-based, especially) and honey were common place. However, there is one additional sauce that is commonplace but mostly overlooked in popular culture and fiction; Garum. Garum, like present day fish sauce, was made from fermented fish guts and was used as a condiment for many ancient roman dishes. Garum was a popular product and came in a variety of qualities/prices. Garum for the lower classes came in paste form (Allec), a mid-grade liquid form (Liquamen) was ‘eaten’ by the middle classes, while Garum itself was considered a luxury (most laborious to produce). Consider Worcestershire sauce as a common modern-day equivalent.

Garum - $$$

Liquamen - $$

Allec - $

Believe it or not, the delicious beef we (Americans) enjoy is the product of livestock raised specifically for consumption. Ancient Roman society did not enjoy the same level of quality. Most records depict ancient Roman beef as tough, and almost inedible. And for good reason. Ancient Romans coveted dairy and thus, most cows were raised and lived lives akin to that love. Additionally, bulls were used as labor animals (plows, transport, etc). For those that could afford it, since these items were quite expensive, were the likes of seafood, pork, chicken and eggs. Hard boiled eggs were a more common occurrence than others. Similarly to eggs, most meats were served as a boiled dish (attributes to the love of dipping sauces). Other than the previously mentioned proteins, game meats pop up in ancient roman recipes (deer, squirrels, etc.) and were expensive, much like today (if available at all). Therefore, grab yourself some hard-boiled eggs and a nice slab of [insert protein here]. For authenticity sake, make sure it’s boiled or roasted, with emphasis placed on the inevitable sauce made from the delicious broth/drippings. Or just use the broth/drippings itself as the dipping sauce.

To summarize, here are the finer points made if you don’t have time to read through my less than stellar writings:

• For breakfast, porridge with fresh fruits, honey and/or milk.
• For lunch, a nice hunk of bread, with a small side of meat and plenty of fruits and vegetables; olives if in abundance.
• For dinner, boiled/roast [insert protein here], a beautiful bowl of sauce, and a large hunk of bread, served with plenty of fruits/vegetables.
• And don’t forget to properly set-up your triclinium for maximum pomposity and relaxation.

Triclinium room in ancient Rome