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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.
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]
Roman books on agriculture include a few recipes. [63] A book-length collection of Roman recipes is attributed to Apicius, a name for several figures in antiquity that became synonymous with "gourmet": [64] "the recipes are written haphazardly, as if someone familiar with the workings of a kitchen was jotting down notes for a colleague."
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]
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Banqueting scene from the House of the Chaste Lovers, Pompeii, IX.12.6. In Ancient Roman culture, cena [1] or coena [2] was the main meal of the day.The grammarian, Sextus Pompeius Festus, preserved in his De verborum significatione that in earlier times, cena was held midday but later began to be held in evenings, with prandium replacing the noon meal. [3]
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.
' Roman-style artichokes ') is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome , the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being carciofi alla giudia , a deep-fried artichoke dish that ...
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