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The Roman colonies provided many foods to Rome; the city received ham from Belgium, oysters from Brittany, garum from Mauretania, wild game from Tunisia, silphium (laser) from Cyrenaica, flowers from Egypt, lettuce from Cappadocia, and fish from Pontus. [7] The ancient Roman diet included many items that are staples of modern Italian cooking.
A bread stall, from a Pompeiian wall painting. Most people would have consumed at least 70 percent of their daily calories in the form of cereals and legumes. [1] Grains included several varieties of wheat—emmer, rivet wheat, einkorn, spelt, and common wheat (Triticum aestivum) [2] —as well as the less desirable barley, millet, and oats.
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]
The foods described in the book are useful for reconstructing the dietary habits of the ancient world around the Mediterranean Basin. [citation needed] But the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time (e.g., flamingo). A sample recipe from Apicius (8.6.2–3) follows: [5]
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
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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 ]
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