The Staple Foods of Ancient Rome
Regardless of social standing, the Roman diet was built upon a foundation of staple foods, providing the bulk of daily caloric and nutritional needs. Grains, in particular, were the cornerstone of Roman cuisine. While the wealthy enjoyed fine white bread, the poor consumed coarse bread or a thick porridge known as puls, made from grains like emmer, wheat, and barley. Legumes, such as chickpeas, lentils, and fava beans, served as a vital, affordable source of protein for the lower classes. Olive oil was fundamental to nearly all cooking and seasoning, while cheese, particularly from sheep's or goat's milk like pecorino romano, was a common addition.
Perhaps the most distinctive ingredient was garum, a fermented fish sauce used ubiquitously as a flavoring, similar to modern Worcestershire or fish sauce. This salty, umami-rich condiment was available in different qualities, from premium varieties for the rich to the leftover dregs, allec, for the poor. Without access to New World crops like tomatoes, potatoes, or chili peppers, the Romans relied on a different flavor palette, incorporating vinegar, herbs, honey, and various spices.
A Tale of Two Tables: Rich vs. Poor
The social hierarchy of ancient Rome was nowhere more apparent than at the dinner table. The culinary divide between the rich and poor was vast, not only in the quality and quantity of food but also in dining customs.
The Poor: A Diet of Necessity
For the vast majority of the Roman population, diet was a matter of sustenance rather than indulgence. Urban dwellers often lacked cooking facilities in their apartments and relied on takeaways from thermopolia, or fast-food counters. Their meals were simple and repetitive, consisting of:
- Porridge (Puls): The ancient forerunner of polenta, often eaten with vegetables or a little cheese.
- Coarse Bread: A staple, sometimes dipped in wine to soften it.
- Legumes: Lentils, beans, and peas provided essential protein.
- Vegetables: Onions, garlic, cabbage, and turnips were common.
- Pork: One of the few meats regularly available, particularly in the form of bacon.
The Rich: A Diet of Extravagance
By contrast, the wealthy engaged in elaborate, multi-course banquets known as cena. These feasts could last for hours and were a way to display wealth and social status. A rich Roman's table might feature:
- Exotic Meats and Game: Wild boar, peacock, crane, and even flamingo tongues were served to guests.
- Seafood and Shellfish: Oysters, mussels, crabs, and a variety of fish were prized delicacies.
- Imported Goods: Expensive spices like pepper, saffron, and cinnamon were imported from the East.
- Unusual Delicacies: A specific delicacy was the fattened dormouse, a small rodent stuffed with pork and served roasted.
- Fine White Bread: A symbol of affluence, made from highly refined flour.
Rich vs. Poor Roman Diet
| Aspect | Poor Romans | Wealthy Romans |
|---|---|---|
| Main Staple | Porridge (puls), coarse bread, legumes | Fine white bread and diverse grains |
| Protein | Primarily legumes (beans, lentils), occasional pork or chicken | Wide variety of meat (pork, game, poultry), extensive seafood, exotic birds |
| Daily Meals | Three simple meals, often eaten standing | Main late-afternoon meal (cena) with multiple courses |
| Dining Location | Fast-food stalls (thermopolia), or at home/work | Lavish dining room (triclinium) with guests |
| Delicacies | Limited to basic, local seasonal produce | Dormice, flamingo tongue, exotic fruits, shellfish |
| Sweetener | Honey or dried fruits | Honey, preserved fruits, and pastries |
The Evolution of Roman Meals
Meal schedules also reflected social status. The earliest Romans ate three meals, but with the empire's rise, customs evolved, particularly for the elite. For the wealthy, the main meal, the cena, shifted to the late afternoon and became an extravagant social event, while breakfast (ientaculum) and lunch (prandium) became smaller, less important affairs.
Roman Cooking and Flavorings
Roman cooks had to be resourceful, especially before the widespread availability of modern conveniences. Food was often boiled or fried over charcoal, as ovens were not common in most homes. Spices and sauces were crucial for flavoring. Apicius, a renowned Roman cook, even published a cookbook featuring nearly 500 recipes, many of which are heavily sauced. The flavor profiles tended to be a mix of sweet and savory, often combining honey and spices in a single dish.
Conclusion
Understanding what food does Roman eat reveals a society shaped by its resources and social stratification. From the basic, yet hearty, diet of the common person to the extravagant, opulent feasts of the elite, food was more than just sustenance. It was a marker of status, a tool for social bonding, and a reflection of the vast network of trade routes that supplied the empire. While some ingredients, like tomatoes, were absent, the Roman diet was surprisingly rich and varied, a testament to the ingenuity and complexity of this ancient civilization. Learn more about the evolution of Roman cuisine Ancient Roman cuisine - Wikipedia.
