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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.
Meat of working animals was tough and unappetizing. Veal was eaten occasionally. Apicius gives only four recipes for beef but the same recipes call for lamb or pork as options. There is only one recipe for beef stew and another for veal scallopini. [21] Dormice were eaten and considered a delicacy. [22]
Ancient Egyptian cuisine: the royal bakery. Tomb of Ramesses III, Valley of the Kings. This list of historical cuisines lists cuisines from recent and ancient history by continent. Current cuisine is the subject of other articles.
Prepared food was sold at pubs and bars, inns, and food stalls (tabernae, cauponae, popinae). [52] Some establishments had countertops fitted with openings for pots that may have kept food warm over a heat source (thermopolium) or simply served as storage vessels . [53] Carryout and restaurant dining were for the lower classes. Frequenting ...
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 quinto quarto (lit. ' fifth ...
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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 category is limited to dishes, foods and beverages that originated during the time of ancient history (the beginning of recorded human history), prior to the Postclassical Era. Depending on the continent, the Postclassical era falls between the years AD 200-600 and AD 1200–1500, so this category only contains dishes that originated prior ...