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Fruit tarts were popular with the upper class, but the lower classes couldn't afford to personally make them or purchase them from markets and vendors. [ citation needed ] Juscellum was a broth with grated bread, eggs, sage and saffron, described in Apicius , a Roman recipe book of the late 4th or early 5th century.
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 European edible dormouse also known as the European dormouse or European fat dormouse (Glis glis) is a large dormouse and one of only two living species in the genus Glis, found in most of Europe and parts of western Asia. [3] The common name comes from the Romans, who ate them as a delicacy.
The Ship Sarcophagus: a Phoenician ship carved on a sarcophagus, 2nd century AD.. The theory of Phoenician discovery of the Americas suggests that the earliest Old World contact with the Americas was not with Columbus or Norse settlers, but with the Phoenicians (or, alternatively, other Semitic peoples) in the first millennium BC.
An exploration of ancient sewers beneath the Colosseum, the world’s most recognizable stadium, revealed the kinds of food spectators snacked on in the stands and the animals that met their fate ...
Relief depicting a Gallo-Roman harvester. Roman agriculture describes the farming practices of ancient Rome, during a period of over 1000 years.From humble beginnings, the Roman Republic (509 BC–27 BC) and the Roman Empire (27 BC–476 AD) expanded to rule much of Europe, northern Africa, and the Middle East and thus comprised many agricultural environments of which the Mediterranean climate ...
People ate various types of food; consumers had choices from dairy (milk and cheese), fruits (figs, pears, apples, and pomegranates), vegetables (greens and bulbs), grains and legumes (cereal, wheat barley, millet, beans, and chickpeas), and meat (beef, mutton, fowl, mussels, and oysters).
"Just 10?" Adam Richman joked, when we asked him for his 10 favorite restaurants in the country. "Impossible!" The television personality, known for his eating prowess on the shows Man v. Food, Man v.