I have mentioned before that the backdrop for my fantasy story is grounded more in ancient Rome that more traditional medieval Europe.
One of the areas I spent some time researching was food. As it happens, the scale of food production would not achieve the same levels in ancient Rome in Europe again until the 18th century. So they were quite advanced on this. Here are a few other things I learned.
Most people, even slaves, ate three meals a day at similar times to modern breakfast, lunch and dinner. While originally lunch was their largest meal of the day, it would eventually move to supper.
Cooking was considered an art, and particularly fine cooking was associated with tasty and unique sauces. It was not uncommon to find wine, oils, vinegar, herbs, spices, and meat or fish juices mixed together to create these sauces. Much of this is known because books were dedicated to these recipes.
- Cereals – wheat, barley, oats, rye, and millet.
- Fruits – Apples, figs, grapes, pears, plums, dates, cherries and peaches. The Romans knew how to dry these to preserve their shelf life.
- Vegetables – Legumes, lentils and peas, were the most common, all of which provided an excellent source of protein and was frequently mixed into bread. Other vegetables included asparagus, mushroom, turnips, onions, cucumbers, artichokes, and lettuce.
- Olives and Olive Oil – These were so important in ancient Rome that they had their own classification.
- Meat – This was expensive in ancient Rome and was commonly prepared in small cuts or as sausages. Almost any sort of bird imaginable from quails and pheasants to ostriches and peacocks were served. Most meat we are familiar with today was also on the Roman aristocrat’s table, including pork, veal, mutton, goat, boar and deer.
- Seafood – Fish was certainly a part of their diet, but supply was irregular. Preservation techniques kept it a useful addition of protein to the Roman diet, and fish and shellfish were even farmed on artificial ponds. Fish sauce (garum) was an extremely popular method of flavoring.
- Spices – (literally means valuable exotic commodity) were a huge part of good cooking. No fewer than 142 different spices have been identified to date in ancient sources. Some were grown nearby, others imported. This was a huge and sprawling empire, and they were trading with India and Asia.
- Wine – Wine was served with most meals, frequently watered and flavored with honey. Beer was not served in Rome, and was only found in the northern part of the Roman Empire.
They were adept at food conservation, and mastered numerous techniques.
- Fruit and Vegetables were picked in brine or vinegar or stored in honey, wine, or grape juice. Fruits were also dried.
- Meat was salted, dried, smoked, cured, pickled and preserved in honey
This made sure they could feed their large population and allowed more specialization
Feeding the Poor
Maintaining a regular food supply was very important. There was actually a part of the Roman bureaucracy dedicated to overseeing the regular supply of foodstuffs. In addition, the Romans established a monthly quota of grain at a fixed reasonable price for citizens. Olive oil, pork and wine were also allocated to poorer citizens.
I was surprised doing the research how much closer the ancient Roman diet was to our modern diet than medieval Europe. Now, about clan water…