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The Roman colonies provided many foods to Rome; the city received ham from Belgium, oysters from Brittany, garum from Mauretania, wild game from Tunisia, silphium (laser) from Cyrenaica, flowers from Egypt, lettuce from Cappadocia, and fish from Pontus. [7] The ancient Roman diet included many items that are staples of modern Italian cooking.
Roman cuisine consists of the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna . [ 1 ] These include peas , globe artichokes and fava beans , shellfish, milk-fed lamb and goat , and cheeses such as pecorino romano and ricotta . [ 2 ]
Refined cuisine could be moralized as a sign of either civilized progress or decadent decline. [84] The early Imperial historian Tacitus contrasted the indulgent luxuries of the Roman table in his day with the simplicity of the Germanic diet of fresh wild meat, foraged fruit, and cheese, unadulterated by imported seasonings and elaborate sauces ...
Although garum was a staple of the Roman Empire's cuisine, few production sites are known to have existed in the Eastern Mediterranean. In 2019 a small 1st-century factory was discovered near Ashkelon. [27] A 2013 storm uncovered Neapolis, a major center of garum production, at Nabeul in Tunisia. [28]
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
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Thermopolium in Herculaneum. In the ancient Greco-Roman world, a thermopolium (pl.: thermopolia), from Greek θερμοπώλιον (thermopōlion), i.e. cook-shop, [1] literally "a place where (something) hot is sold", was a commercial establishment where it was possible to purchase ready-to-eat food.
It was a staple dish in the cuisine of Ancient Rome. [1] The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals. [2] The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to polenta or risotto. [3]