Regional Staples: The Mediterranean and Beyond
Two thousand years ago, the diet was not uniform; it was a patchwork of local, seasonal foods that varied dramatically across the known world. For a Roman living in Italy, a diet rich in cereals, pulses, vegetables, and fruit was common, with meat being a luxury for most. In ancient Egypt, staples were bread made from emmer wheat, beer from barley, and a variety of vegetables like onions and garlic. Across the Mediterranean, coastal populations relied heavily on fish and seafood.
The Roman Diet: Bread, Porridge, and Garum
For the average Roman, the main sustenance was puls, a simple porridge made from emmer wheat or millet. This was the foundation of the diet, often supplemented with vegetables and beans. The poor would receive government-subsidized grain, which was made into bread. For the wealthy, elaborate feasts were a common occurrence, featuring delicacies like dormice, exotic birds, and seafood. A key condiment for all social classes was garum, a pungent fermented fish sauce used ubiquitously to add flavour. While wealthy Romans enjoyed an excess of food, the poor's diet was notably less varied but still provided the necessary calories through these starchy staples.
Ancient Greece: A Frugal and Social Diet
Reflecting the mountainous terrain, the ancient Greek diet was based on what could be grown locally: the 'Mediterranean triad' of cereals, olives, and grapes. Legumes like lentils and chickpeas were critical for providing protein. Vegetables like cabbage, onions, and garlic were common, as were fruits such as figs and apples. Meat was a rarity, often reserved for religious sacrifices and special occasions, and was a sign of wealth. Dining was a social event (symposium), but often segregated by gender, where conversations were held over food and wine diluted with water. Spartan cuisine was famously austere, with its 'black soup' (melas zomos) made from boiled pig legs, blood, and vinegar.
Food Preservation and Preparation
Without refrigeration, ancient societies relied on ingenious methods to preserve food. Drying fruits and salting fish and meat were common techniques. The Romans and Greeks used large terracotta jars (pithoi) to store olives, wine, and oil. Honey was a vital sweetener and preservative. Food preparation varied, with boiling, baking in clay ovens, and stewing being common. For the Romans, bakeries became common features in cities like Pompeii, while many apartments lacked kitchens, leading to the rise of 'fast-food' style establishments called thermopolia.
The Real Paleo vs. the Ancient Agrarian Diet
Modern interpretations of ancestral eating, like the Paleo diet, often misunderstand the complex diets of ancient societies. The idea that prehistoric humans ate a meat-heavy, low-carb diet is misleading. In reality, hunter-gatherers' diets varied significantly and often included a broad spectrum of resources, including wild grains, roots, nuts, and insects. By 2000 years ago, agriculture had long been established, and diets were heavily based on cultivated grains, legumes, and domesticated animals. The Paleo diet's exclusion of grains and dairy is a departure from the reality of established agricultural societies like those in ancient Rome and Greece, which relied on these staples.
Comparison Table: Roman vs. Modern Western Diet
| Feature | Roman Commoner Diet (c. 1 CE) | Modern Western Diet |
|---|---|---|
| Staple | Cereals (emmer, barley) and legumes (lentils, chickpeas) | Refined grains (white bread, pasta) and processed foods |
| Protein | Limited meat, more reliance on fish, cheese, and legumes | Abundant meat (beef, pork, chicken), often processed |
| Fat Source | Olive oil, animal fats used sparingly | Vegetable oils, butter, and processed fats |
| Sweeteners | Honey, fruits (fresh or dried) | Refined sugar, high-fructose corn syrup |
| Produce | Seasonal and local vegetables and fruits | Year-round availability of produce (often imported) |
| Dietary Fiber | High, from whole grains, legumes, and vegetables | Often low, especially with high consumption of processed foods |
Conclusion: A World Apart, Yet Connected
Examining what was the diet 2000 years ago reveals a stark contrast to our modern food systems. It was a time defined by localism, seasonality, and social hierarchy. While the rich indulged in ostentatious feasts of exotic meats, the majority relied on modest, plant-based diets centred on grains, legumes, and seasonal produce. The absence of refined sugars, processed oils, and mass-produced meat, combined with more active lifestyles, resulted in a dietary pattern with many beneficial aspects. Though separated by millennia, the foundational role of whole foods in sustaining life remains a timeless lesson from our ancestors. The diet of the past reminds us that food is not just sustenance, but a reflection of culture, geography, and social standing.
The Role of Alcohol in Ancient Diets
Wine was a prevalent beverage across the Roman and Greek empires, but its consumption differed significantly from modern practices. For the Greeks, wine was almost always diluted with water; drinking it straight was considered a barbarian trait. The dilution made it a safer, more hygienic option than many local water sources. The Romans, too, drank wine widely, sometimes adding spices or honey. Beer was also common in ancient Egypt and among some European cultures, though often viewed as inferior to wine by the Romans. Alcohol was not merely a recreational drink but also an important dietary component, providing hydration and calories. The consumption patterns, from the social symposium of the Greeks to the daily rations of Roman soldiers, highlight its cultural significance.
