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  2. Ancient Roman cuisine - Wikipedia

    en.wikipedia.org/wiki/Ancient_Roman_cuisine

    The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire , and Roman trading with foreigners along with the empire's enormous expansion exposed Romans to many new foods, provincial culinary habits and cooking methods.

  3. Food in ancient Rome - Wikipedia

    en.wikipedia.org/wiki/Food_in_ancient_Rome

    A multi-generational banquet depicted on a mural from Pompeii (1st century AD). Food in ancient Rome reflects both the variety of food-stuffs available through the expanded trade networks of the Roman Empire and the traditions of conviviality from ancient Rome's earliest times, inherited in part from the Greeks and Etruscans.

  4. List of ancient dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_ancient_dishes

    Oxygala – a dairy product in ancient Greece and Rome. [51] It was also consumed by ancient Persians. [52] Papadzules – a common dish in Maya cuisine that may be "one of the most ancient traditional dishes of Yucatán, Mexico. [15] Placenta cake – a layered cake of pastry, cheese and honey originating in ancient Greece and Rome [53] [54]

  5. Apicius - Wikipedia

    en.wikipedia.org/wiki/Apicius

    The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.

  6. Roman cuisine - Wikipedia

    en.wikipedia.org/wiki/Roman_cuisine

    The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari. [6] The most common or ancient Roman cuisine included the "fifth quarter". [6]

  7. Category:Roman cuisine - Wikipedia

    en.wikipedia.org/wiki/Category:Roman_cuisine

    This category is for ancient Roman cuisine. For the cuisine of Rome after antiquity, see the category Category:Cuisine of Lazio and the article Cuisine of Rome.

  8. Garum - Wikipedia

    en.wikipedia.org/wiki/Garum

    Garum appears in many recipes featured in the Roman cookbook Apicius. For example, Apicius (8.6.2–3) gives a recipe for lamb stew, calling for the meat to be cooked with onion and coriander , pepper, lovage , cumin , liquamen , oil, and wine , then thickened with flour. [ 18 ]

  9. Puls (food) - Wikipedia

    en.wikipedia.org/wiki/Puls_(food)

    It was a staple dish in the cuisine of Ancient Rome. [1] The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals. [2] The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to polenta or risotto. [3]

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