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The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire , and Roman trading with foreigners along with the empire's enormous expansion exposed Romans to many new foods, provincial culinary habits and cooking methods.
The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari. [6] The most common or ancient Roman cuisine included the quinto quarto (lit. ' fifth ...
In the city of Rome, the Forum Holitorium was an ancient farmers' market, and the Vicus Tuscus was famous for its fresh produce. [42] Throughout the city, meats, fish, cheeses, produce, olive oil , spices, and the ubiquitous condiment garum ( fish sauce ) were sold at macella , Roman indoor markets, and at marketplaces throughout the provinces.
This category is for ancient Roman cuisine. ... Pages in category "Roman cuisine" The following 30 pages are in this category, out of 30 total.
The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
Cuisine of Rome may refer to: Ancient Roman cuisine, the food, drink and eating traditions of the ancient Romans; Roman cuisine, the food, ...
Oxygala – a dairy product in ancient Greece and Rome. [51] It was also consumed by ancient Persians. [52] Papadzules – a common dish in Maya cuisine that may be "one of the most ancient traditional dishes of Yucatán, Mexico. [15] Placenta cake – a layered cake of pastry, cheese and honey originating in ancient Greece and Rome [53] [54]
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]