What Was Served at the Ancient Roman Table: Mice, Garum, and Flamingo

Ancient Roman cuisine was a rich tapestry of flavors and ingredients, reflecting the empire’s vast expanse and cultural diversity. From everyday staples to exotic delicacies, the Roman table offered a variety of foods that might surprise the modern palate.

Daily Staples

Bread was a cornerstone of the Roman diet, consumed across all social strata. Wealthier Romans preferred white bread made from fine wheat flour, while the lower classes often ate darker bread from barley or emmer. Accompaniments included cheese, olives, and diluted wine. Puls, a type of porridge made from grains like spelt or barley, was a common meal among the poorer populace, often flavored with herbs and vegetables.

Exotic Delicacies

re-creation of moretum, an herb and cheese spread eaten with bread

The Roman elite indulged in a range of exotic dishes, showcasing their wealth and sophistication. Dormice, considered a delicacy, were often stuffed with minced meat and spices before roasting. Flamingo tongues were another luxury item, prized for their unique flavor and often featured in lavish banquets. These dishes not only satisfied the palate but also served as status symbols in Roman society.

Garum: The Quintessential Condiment

No discussion of Roman cuisine is complete without mentioning garum, a fermented fish sauce ubiquitous in Roman cooking. Made by fermenting fish intestines with salt, garum was used to season a wide array of dishes, much like modern soy sauce or fish sauce in Asian cuisines. Its production was a significant industry, with large-scale factories located in coastal areas of the empire.

Dining Customs

Romans typically ate three meals a day:

  • Ientaculum (Breakfast): A light meal, often comprising bread with cheese or olives, and perhaps some fruit.
  • Prandium (Lunch): A simple meal, including cold leftovers from the previous day’s cena, bread, and possibly some meat or fish.
  • Cena (Dinner): The main meal of the day, especially for the wealthy, featuring multiple courses with meats, vegetables, and desserts.

For the lower classes, dinner was a more modest affair, often centered around puls or simple stews.

Scientific Insights into Roman Diets

Archaeological studies have provided deeper insights into Roman dietary habits. Analysis of food remains, such as carbonized bread loaves from Pompeii, and isotopic analysis of skeletal remains have shed light on the nutritional aspects of the Roman diet. Research indicates that cereals were the primary energy source, complemented by legumes, fruits, and occasional meat or fish. The diet was largely plant-based, with animal proteins being more prevalent among the affluent.

Conclusion

The culinary practices of ancient Rome were a reflection of its society—diverse, hierarchical, and expansive. While some Roman dishes might seem unusual today, they highlight the empire’s resourcefulness and openness to incorporating a wide range of ingredients into their cuisine.

For those interested in exploring Roman recipes, the ancient cookbook attributed to Apicius offers a collection of dishes that provide a window into the flavors of the past.

Sources

Leave a Comment

Your email address will not be published. Required fields are marked *