| Numerius was a slave and ate one meal a day | | | | them with their hands. For the entree, a whole pig |
| consisting of gruel | | | | was cooked and swordsmen cut indivdual pieces |
| made with cracked wheat.While Spurius a plebian | | | | for the diners. |
| purchased his | | | | After the main meal, dessert was served in |
| meals from street vendors,food shops and | | | | another dining area where the wine flowed like |
| taverns located near | | | | water. All types of fruit was offered by the |
| large public buildings and bathhouses. Marius a | | | | slaves. Poppy seeds mixed with honey as well as |
| patrician and a | | | | sweet cakes mixed with honey, nuts and chopped |
| member of the Roman senate had the means | | | | fruits were a special treat.Pork Roast With |
| and the influence to | | | | Prunes, Apricots and Figs |
| enjoy his meals that were cooked and served | | | | 3 or 4 lb lean pork roast, with a slit cut into the |
| by slaves in one of | | | | side of it |
| two spacious dining areas within his home. | | | | 1/2-cup dry prunes, apricots and figs, chopped |
| Quintus a freedman lived in the country where he | | | | 1-Tlb cooking oil |
| grew vegetables and raised some | | | | 1/4-tsp salt |
| livestock for an absentee owner. He and his | | | | 1/4-cup honey |
| family ate fresh produce, mashed beans, bacon | | | | 1/2-cup waterDirections: Have the butcher cut a |
| and cheese that were cooked with | | | | slit or a pocket into the side |
| fresh herbs, olive oil and salt.Breakfast was not | | | | of the pork roast.In a sauce pan add the dried |
| much of a meal and it consisted of a cracked | | | | fruit, the honey and the water. Simmer the dried |
| wheat porridge or bread dipped in wine that was | | | | fruit until tender. Stuff the cooked fruit into the |
| mixed with honey | | | | slit of the pork roast and tie it with a |
| and water. Depending upon one's status, dates or | | | | string. Rub the salt on both sides of the pork |
| olives were included.Cracked Wheat Porridge1-cup | | | | roast. In a skillet, heat the cooking oil and sear |
| Bulgar wheat, crushed | | | | both sides of the pork roast Transfer it to a |
| 2-cups water | | | | crock pot cooking for four hours on high and then |
| 4-Tlbs. olive oil | | | | turn it down to low four more hours. Test the |
| 1-tsp. saltDirections: In a skillet, heat the olive oil | | | | done |
| and stir in the Bulgar wheat until it is well coated | | | | pork roast with a meat fork to make sure it is |
| with the olive oil. Remove | | | | cooked through. |
| from heat and add the water and the salt. Drizzle | | | | The beverage of choice was Mulsum. Warm |
| some honey | | | | one-half cup of honey and add it to a bottle of |
| in the porridge for added sweetness. Serve with | | | | Maderia dry white wine. Serve it chilled.As soon as |
| some fresh figs, | | | | the sun went down, Quintus a freedman walked |
| dates or dried apricots.Lunch was the midmeal of | | | | from the |
| the day. For the majority of the Roman | | | | fields to his home where his wife and daughters |
| citizens, it was either purchased from the street | | | | were preparing fresh vegetables and a whole |
| vendors or food shops and taken home to enjoy. | | | | chicken stuffed with fresh herbs. |
| Plebians and freedmen | | | | Their gardens produced fresh vegetables and |
| ate bread, fruit, cheese or leftovers from last | | | | they raised chickens |
| nights supper. | | | | and pigs. Quintus had a small vineyard where he |
| Marius like the other patricians ate his lunch at | | | | grew the grapes for his own wine. Tonight, they |
| home or purchased his food from the street | | | | were making his favorite soup of |
| vendors. Dinner was served | | | | broad beans that were mashed and seasoned |
| late in the afternoon and it was the main meal of | | | | with herbs,bacon |
| the day. | | | | and small chunks of cheese.Broad Bean Soup |
| The plebians and the freedmen ate their dinners | | | | 2-cups of small pasta, cooked |
| at the taverns. | | | | 3-cups of broad beans,peeled |
| The food was plentiful and the ingredients were | | | | 1-cup of bacon, precooked |
| fresh. Wine was | | | | 1-onion,chopped |
| diluted with honey and some water and served | | | | 1/2-can tomato sauce |
| at every meal.Grilled Sardines with Garum | | | | 1/4-tsp pepper |
| 8-whole sardines, grilled | | | | 1/4-teaspoon sea saltDirections: In a soup pot or |
| 4-cups grape juice | | | | a dutch oven, saute the bacon and when it is |
| 2-Tlbs. anchovy paste | | | | almost done add the chopped onion and the |
| 1/4-tsp. oreganoDirections: Cook the grape juice | | | | tomato sauce.Add the peeled broad beans and |
| until it is reduced down ot one-tenth of its volume. | | | | the salt.Cover the beans with cold water. Simmer |
| Mix in the anchovy paste and the oregano to the | | | | on medium low until the beans are tender. If they |
| reduced down liquid. Grill the sardines and pour a | | | | are dense after they are done cooking add more |
| portion of | | | | water. Pour in the cooked pasta.Let the soup cool |
| the garum sauce over them. Serve with some | | | | and serve it with lots of pepper and pecorino |
| flat bread, ripe cheese and olives.After a long day | | | | cheese.Serve with a piece of flat bread and some |
| at the forum, Marius a Roman senator arrived at | | | | olives.1. Social Position And Food Of The Roman |
| his spacious home where he was greeted by | | | | Empire. Jean Preston, Dr. Christian Renaud. |
| slaves. He joined his | | | | December 2,1997. |
| family and guests in the dining area where | | | | 2.Essay sample on: Ancient Roman Meals And |
| appetizers were being | | | | Eating Habits. |
| served from a bronzed donkey. Everyone took | | | | 3. Broad Bean Soup Recipe. love for ancient |
| individual portions of hot sausages, dishes of | | | | history, the author has studied some Philosophy |
| olives, crabs, figs, bacon and tomatoes eating | | | | and History. |