What did they eat in Ancient Rome?
The Romans ate pretty much everything they could lay their hands on. Meat, especially pork and fish, however, were expensive commodities, and so the bulk of the population survived on cereals (wheat, emmer and barley) mixed with chickpeas, lentils, turnips, lettuce, leek, cabbage and fenugreek.
Olives, grapes, apples, plums and figs provided welcome relief from the traditional forms of thick, cereal-based porridge (tomatoes and potatoes were a much later introduction to the Mediterranean), while milk, cheese, eggs and bread were also daily staples.
The Romans liked to vary their cooking with sweet (honey) and sour (fermented fish) sauces, which often helpfully disguised the taste of rotten meat.
Dining as entertainment was practised within elite society – lavish dinner parties were the ideal way to show off wealth and status. Recipes compiled in the 4th century supply us with details of tasty treats such as pickled sow’s udders and stuffed dormice.
Dr Miles Russell is a senior lecturer in prehistoric and Roman archaeology, with more than 25 years experience of archaeological fieldwork and publication.
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