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Fresco showing a piece of bread and two figs, from Pompeii, Naples National Archaeological Museum. Bread was a staple food in the Roman world. From 123 BC, a ration of unmilled wheat (as much as 33 kg), known as the frumentatio, was distributed to as many as 200,000 people every month by the Roman state. [15]
Roman food vendors and farmers' markets sold meats, fish, cheeses, produce, olive oil and spices; and pubs, bars, inns and food stalls sold prepared food. Bread was an important part of the Roman diet, with more well-to-do people eating wheat bread and poorer people eating that made from barley.
Ash cake was the ancient Roman term for food produced in the ashes of a fire. This type of food may be the ancestor of Italian flatbread focaccia. [3] Many baked goods included large quantities of honey and oil. [2] Leaves were used to flavor the bread. [11] The Romans adopted a Gaulic technique of adding froth to bread dough to make light ...
An exploration of ancient sewers beneath the Colosseum, the world’s most recognizable stadium, revealed the kinds of food spectators snacked on in the stands and the animals that met their fate ...
For generations, white bread was the preferred bread of the rich while the poor ate dark (whole grain) bread. However, in most Western societies, the connotations reversed in the late 20th century, with whole-grain bread becoming preferred as having superior nutritional value while Chorleywood bread became associated with lower-class ignorance ...
[5] [6] Durum (hard) wheat became the preferred grain of urban Romans, because it could be baked into leavened bread and was easier to grow in the Mediterranean region than common (soft) wheat. [7] [8] Grains, especially baked into bread, were the staple of the Roman diet, providing 70 to 80 percent of the calories in an average diet. [9]
The preserved ruins of Pompeii serve as a window into the gastronomic delights of the Roman Empire. In 2019, an ancient fast-food stall, also known as a thermopolium, was discovered there. City ...
Bread was by far the most important single commodity in the Roman diet. Rickman estimates that Rome needed 40 million modii (272,000 tonnes) of grain per year to feed its population. [ 24 ] Erdkamp estimates a minimum annual requirement of 150,000 tonnes, assuming an annual consumption of 200 kilograms (440 lb) per capita by a total population ...