The mere mention of ancient Rome conjures up a multitude of powerful images: the assassination of Julius Caesar, legionaries marching in perfect unison, the alliance of Mark Antony and Cleopatra, gladiators fighting in the Colosseum. It was a time of power and conquest, of low scheming and high culture. It was also a time of feasting — something the Romans were known for, especially during Bacchanalia festivals, in which food and wine would flow with fervor. But what exactly did the Romans eat? Here are some of the most common foodstuffs that fed the hungry denizens of the Roman Empire.
Bread and Porridge
Cereal grains, particularly wheat and oatmeal, were part of almost every meal in ancient Rome. These grains were typically used to make bread, biscuits, or porridge, and were eaten by the common folk, the upper crust, and soldiers in the Roman army. Roman porridge recipes survive to this day, including one in Cato the Elder’s De Agri Cultura, a treatise on agriculture written around 160 BCE, which happens to be the oldest remaining complete work of prose in Latin. The simple recipe, which isn’t dissimilar to modern counterparts, suggests soaking wheat in boiling water before adding milk to create a thick gruel — a staple dish that anyone in Rome could have prepared.
Vegetables and Beans
Seasonally available and locally sourced vegetables and beans were often served as accompaniments to Roman meals. Common vegetables included lettuce, cabbage, turnips, and leeks, while wealthier Romans could afford asparagus, mushrooms, and artichokes. Legumes such as broad beans, chickpeas, and lentils also played an important role in the Roman diet, providing substantial amounts of calories, protein, calcium, and iron to a diet that wasn’t nearly as meat-heavy as our diets today. A recent study found that Roman gladiators were mostly vegetarian, eating primarily wheat, barley, and beans.
Fruits and Nuts
As the empire expanded, the Romans discovered and embraced many varieties of fruits and nuts. The humble apple tree, for example, was introduced to many parts of the world after the Romans found it growing in Syria. They also cultivated pears, plums, apricots, and figs, as well as nuts — which were considered expensive treats — including chestnuts, walnuts, almonds, pistachios, and hazelnuts. Then, of course, there were grapes, which were eaten fresh, or — more importantly — turned into wine. The Romans loved to drink wine, which they diluted with a little water. Drinking wine neat was considered uncivilized, but not as uncouth as drinking beer, which was seen as simply barbaric.
Milk and Cheese
The Romans did not typically drink milk, and doing so was largely frowned upon. They saw excessive milk drinking as evidence of barbarism, and even considered butter fit only for treating burns. (The Romans believed their ubiquitous olive oil to be far superior for cooking purposes.) They did, however, use goat and sheep milk to make cheese. Many farms produced cheese, and some wealthier homes had dedicated cheese kitchens. Roman soldiers were also familiar with the cheese-making process, including the use of rennet, and could produce the food while deployed abroad. The Roman author Pliny the Elder was indignant when considering the lack of cheese-making in what he saw as lesser civilizations, writing, “It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it.”
Meat and Fish
Meat and fish were both considered luxuries in ancient Rome, and were primarily reserved for wealthier citizens. Pork was the most common meat, either cooked fresh (stewed or roasted) or turned into bacon. Fresh fish and seafood included tuna, eels, sea urchins, and other shellfish. During feasts, wealthy Romans sometimes ramped up their culinary creations to a whole different level. Dishes served at these extravagant events included pickled sow’s udders, stuffed dormice, bull’s testicles, and hares decorated with wings to resemble Pegasus.
Garum
Special mention has to go to one standout ingredient of ancient Roman cuisine: a fermented fish sauce called garum. Pliny the Elder described garum as “a choice liquor consisting of the guts of fish and the other parts that would otherwise be considered refuse.” Despite this unappetizing appraisal, he nonetheless called it an “exquisite liquid.” The Romans mass-produced garum in dedicated factories. Three common varieties were manufactured: a dark-colored condiment that was high in protein, a cooking sauce similar to Vietnamese fish sauces, and a milder version called muria. Roman diners sprinkled garum on all manner of savory dishes, providing a pungent umami to even the blandest of meals.
Roman Desserts
Sweet-toothed Romans, especially those with money to spend, could indulge in a variety of desserts. Baked goods such as honey cakes and fruit tarts were common, as were homemade sweets known as dulcia domestica, which included stuffed dates. One common dessert eaten throughout Roman society was libum, a type of honey cheesecake. Libum wasn’t only a tasty treat; it was traditionally made as an offering to the household gods, after which it could be enjoyed by all the family.
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