-
Meats
-
The diet of the wealthier Romans included a greater variety of meats. Pork was the most common meat consumed, as it was widely available and relatively inexpensive. Beef, lamb, and goat were also eaten but were more expensive and thus less common among the lower classes.
-
Game meats, such as venison, wild boar, and birds like pheasant and partridge, were prized among the upper classes and were often served at lavish banquets and feasts.
-
-
Seafood
-
Given Rome’s proximity to the Mediterranean Sea, fish and seafood were essential parts of the diet, especially for those living in coastal regions. Romans consumed a variety of fish, including mackerel, bass, tuna, and eel. Shellfish like oysters and mussels were also popular, and the Romans developed sophisticated techniques for cultivating them.
-
Fish sauces, most notably garum, a fermented fish sauce made from the intestines of fish, was a ubiquitous condiment. Garum was used to season nearly all Roman dishes, similar to how soy sauce is used in East Asian cuisines today.
-
Dairy and Eggs
-
Cheese was a common food item in Ancient Rome. It was made from the milk of cows, goats, and sheep, and there were many varieties available, ranging from soft cheeses to hard, aged ones. Some cheeses were consumed fresh, while others were preserved for long-term storage.
-
Eggs were also a regular part of the Roman diet. They were used in cooking, particularly in pies, cakes, and sauces, and were also consumed as a simple dish boiled or fried.
Spices, Condiments, and Sauces
Romans had a love for flavors and incorporated a wide array of spices, herbs, and condiments in their cooking. Popular seasonings included garlic, cumin, dill, mint, oregano, and thyme. They used honey as a sweetener in many dishes, including desserts and sauces. One of the most famous Roman condiments was garum, the fermented fish sauce mentioned earlier, which was used to enhance the flavor of everything from meat dishes to vegetables. shutdown123
Comments on “Meats and Seafood”