Search results
Results from the WOW.Com Content Network
At mid-day to early afternoon, Romans ate cena, [2] the main meal of the day, and at nightfall a light supper called vesperna. [3] With the increased importation of foreign foods, the cena grew larger in size and included a wider range of foods.
Roman "foodies" indulged in wild game, fowl such as peacock and flamingo, large fish (mullet was especially prized), and shellfish. Oysters were farmed at Baiae , a resort town on the Campanian coast [ 23 ] known for a regional shellfish stew made from oysters, mussels , sea urchins , celery and coriander.
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).
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 ...
Fish sauce, see garum; French toast, earliest reference appears in 1st century Rome; Forcemeat [30] Garum – Phoenicia, [31] ancient Greece (where it was known as γάρος) and the Roman Empire, known from before Pompeii's destruction in 79 CE. [32] [33] Ham – dry-cured ham has been produced since ancient times. [34] [35] [36]
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.
Furthermore, ancient Romans “had no concept of the shark separate from fish. They just knew a bunch of different fishes and one of them happened to be what we [now] would call a small shark ...
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna . [ 1 ] These include peas , globe artichokes and fava beans , shellfish, milk-fed lamb and goat , and cheeses such as pecorino romano and ricotta . [ 2 ]