Category:Roman cooking - Revision history

Gnaeus Cornelius Lentulus at 11:56, 14 October 2008

2008-10-14T11:56:02Z

← Older revision		Revision as of 11:56, 14 October 2008
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	[[Category:Ancient Rome]]		[[Category:Ancient Rome]]
		+	[[Category:Via Romana]]

Gnaeus Cornelius Lentulus at 11:54, 14 October 2008

2008-10-14T11:54:28Z

← Older revision		Revision as of 11:54, 14 October 2008
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−	{{Roman cooking}}	+	{{:Roman cooking}}

	[[Category:Ancient Rome]]		[[Category:Ancient Rome]]

Gnaeus Cornelius Lentulus: mark for inclusion

2008-10-14T11:42:46Z

mark for inclusion

← Older revision		Revision as of 11:42, 14 October 2008
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−	~~==Foodstuffs==~~	+	{{Roman cooking}}
−	~~Wheat, olive oil and wine were the three great staples of the~~ Roman diet, and the surrounding seas were rich in fish and shellfish. Vegetables were plentiful and included radishes, parsnips, carrots, lentils, beans, lettuce, asparagus and beets. Meat was, for many, a luxury, but pork, game, birds – even snails and dormice - were specially bred for the table. Fruits, nuts and honey were also consumed, and many exotic spices were added, including pepper, asafœtida, and the infamous ''liquamen'' – a salty sauce made from rotting fish entrails. Milk and beef were rare in the Roman diet, but cheese was popular. For more detail, see the article on the [[Roman pantry]].	+
−		+
−	~~==Drink==~~	+
−	Wine was most commonly drunk at all meals. It was usually watered or mixed with other substances, including honey. Milk was regarded as an uncivilized beverage, but beer and mead appeared on tables in some northern provinces. Non-alcoholic beverages included ''[[hydromel]]'' – a mixture of water and honey – and a type of barley water.	+
−		+
−	~~==Cooking==~~	+
−	Food was often cooked in a small, ill-ventilated kitchen on iron trivets over a charcoal brazier on a masonry platform. Arched openings on the platform allowed for fuel storage. Cooking pots were usually earthenware bronze and food was placed on pottery or silver dishes for diners could help themselves. Based on some of the spectacular finds in [[Pompeii]] and Britain, many families had beautiful silver services and likely took great pride in using and displaying their dishware.	+
−		+
−	~~==Meals==~~	+
−	Romans generally ate one large meal a day. Breakfast (''ientaculum''), was generally very light – a piece of bread, a cup of wine, a few olives. ''Prandium'', the luncheon, was another light meal at midday. This was followed up by ''cena'', the main meal around sunset. This meal consisted of three courses: ''Gustatio'', where appetizers were offered, the ''Mensa Prima'' (literally "First Table"), where the main dishes were served, usually vegetables and meat, if the family could afford it, followed by ''Mensa Secunda'', of fruits, nuts, or pastries.	+
−		+
−	Wealthy Romans reclined on couches to dine, and at official dinner parties, placement of guests had great social significance. The dining room, called ''[[triclinium]]'' for the three dining couches, usually allowed for nine guests to be served, though larger villae and palaces had many dining rooms.	+
−		+
−		+
−	~~''See also:'' [[Reading list for Roman cuisine]]~~	+

	[[Category:Ancient Rome]]		[[Category:Ancient Rome]]

M. Lucretius Agricola: recat

2008-07-28T02:10:08Z

recat

← Older revision		Revision as of 02:10, 28 July 2008
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	''See also:'' [[Reading list for Roman cuisine]]		''See also:'' [[Reading list for Roman cuisine]]

−	[[Category:~~Roma Antiqua~~]]	+	[[Category:Ancient Rome]]

M. Lucretius Agricola: + cat

2006-11-22T09:15:22Z

+ cat

← Older revision		Revision as of 09:15, 22 November 2006
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	''See also:'' [[Reading list for Roman cuisine]]		''See also:'' [[Reading list for Roman cuisine]]
		+
		+	[[Category:Roma Antiqua]]

M. Lucretius Agricola: +link

2006-11-22T09:05:41Z

+link

← Older revision		Revision as of 09:05, 22 November 2006
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	==Drink==		==Drink==
−	Wine was most commonly drunk at all meals. It was usually watered or mixed with other substances, including honey. Milk was regarded as an uncivilized beverage, but beer and mead appeared on tables in some northern provinces. Non-alcoholic beverages included ''hydromel'' – a mixture of water and honey – and a type of barley water.	+	Wine was most commonly drunk at all meals. It was usually watered or mixed with other substances, including honey. Milk was regarded as an uncivilized beverage, but beer and mead appeared on tables in some northern provinces. Non-alcoholic beverages included ''[[hydromel]]'' – a mixture of water and honey – and a type of barley water.

	==Cooking==		==Cooking==
−	Food was often cooked in a small, ill-ventilated kitchen on iron trivets over a charcoal brazier on a masonry platform. Arched openings on the platform allowed for fuel storage. Cooking pots were usually earthenware bronze and food was placed on pottery or silver dishes for diners could help themselves. Based on some of the spectacular finds in Pompeii and Britain, many families had beautiful silver services and likely took great pride in using and displaying their dishware.	+	Food was often cooked in a small, ill-ventilated kitchen on iron trivets over a charcoal brazier on a masonry platform. Arched openings on the platform allowed for fuel storage. Cooking pots were usually earthenware bronze and food was placed on pottery or silver dishes for diners could help themselves. Based on some of the spectacular finds in [[Pompeii]] and Britain, many families had beautiful silver services and likely took great pride in using and displaying their dishware.

	==Meals==		==Meals==
	Romans generally ate one large meal a day. Breakfast (''ientaculum''), was generally very light – a piece of bread, a cup of wine, a few olives. ''Prandium'', the luncheon, was another light meal at midday. This was followed up by ''cena'', the main meal around sunset. This meal consisted of three courses: ''Gustatio'', where appetizers were offered, the ''Mensa Prima'' (literally "First Table"), where the main dishes were served, usually vegetables and meat, if the family could afford it, followed by ''Mensa Secunda'', of fruits, nuts, or pastries.		Romans generally ate one large meal a day. Breakfast (''ientaculum''), was generally very light – a piece of bread, a cup of wine, a few olives. ''Prandium'', the luncheon, was another light meal at midday. This was followed up by ''cena'', the main meal around sunset. This meal consisted of three courses: ''Gustatio'', where appetizers were offered, the ''Mensa Prima'' (literally "First Table"), where the main dishes were served, usually vegetables and meat, if the family could afford it, followed by ''Mensa Secunda'', of fruits, nuts, or pastries.
−	Wealthy Romans reclined on couches to dine, and at official dinner parties, placement of guests had great social significance. The dining room, called ''triclinium'' for the three dining couches, usually allowed for nine guests to be served, though larger villae and palaces had many dining rooms.	+
		+	Wealthy Romans reclined on couches to dine, and at official dinner parties, placement of guests had great social significance. The dining room, called ''[[triclinium]]'' for the three dining couches, usually allowed for nine guests to be served, though larger villae and palaces had many dining rooms.


	''See also:'' [[Reading list for Roman cuisine]]		''See also:'' [[Reading list for Roman cuisine]]

M. Lucretius Agricola: /* Meals */ link target

2006-11-22T09:03:05Z

Meals: link target

← Older revision		Revision as of 09:03, 22 November 2006
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−	''See also:'' [[Reading ~~List:~~ Roman ~~Cuisine~~]]	+	''See also:'' [[Reading list for Roman cuisine]]

M. Lucretius Agricola: move from Roman Cooking to Roman cooking

2006-10-20T23:45:51Z

move from Roman Cooking to Roman cooking

New page

==Foodstuffs==
Wheat, olive oil and wine were the three great staples of the Roman diet, and the surrounding seas were rich in fish and shellfish. Vegetables were plentiful and included radishes, parsnips, carrots, lentils, beans, lettuce, asparagus and beets. Meat was, for many, a luxury, but pork, game, birds – even snails and dormice - were specially bred for the table. Fruits, nuts and honey were also consumed, and many exotic spices were added, including pepper, asafœtida, and the infamous ''liquamen'' – a salty sauce made from rotting fish entrails. Milk and beef were rare in the Roman diet, but cheese was popular. For more detail, see the article on the [[Roman pantry]].

==Drink==
Wine was most commonly drunk at all meals. It was usually watered or mixed with other substances, including honey. Milk was regarded as an uncivilized beverage, but beer and mead appeared on tables in some northern provinces. Non-alcoholic beverages included ''hydromel'' – a mixture of water and honey – and a type of barley water.

==Cooking==
Food was often cooked in a small, ill-ventilated kitchen on iron trivets over a charcoal brazier on a masonry platform. Arched openings on the platform allowed for fuel storage. Cooking pots were usually earthenware bronze and food was placed on pottery or silver dishes for diners could help themselves. Based on some of the spectacular finds in Pompeii and Britain, many families had beautiful silver services and likely took great pride in using and displaying their dishware.

==Meals==
Romans generally ate one large meal a day. Breakfast (''ientaculum''), was generally very light – a piece of bread, a cup of wine, a few olives. ''Prandium'', the luncheon, was another light meal at midday. This was followed up by ''cena'', the main meal around sunset. This meal consisted of three courses: ''Gustatio'', where appetizers were offered, the ''Mensa Prima'' (literally "First Table"), where the main dishes were served, usually vegetables and meat, if the family could afford it, followed by ''Mensa Secunda'', of fruits, nuts, or pastries.
Wealthy Romans reclined on couches to dine, and at official dinner parties, placement of guests had great social significance. The dining room, called ''triclinium'' for the three dining couches, usually allowed for nine guests to be served, though larger villae and palaces had many dining rooms.

''See also:'' [[Reading List: Roman Cuisine]]