|An 1882 print titled, "A Roman Bakery, Restored from the excavations at Pompeii"|
Many people hardly ate at all during the day, waiting instead for the evening meal. For average Romans, this was roast poultry or fish, but the wealthy often enjoyed lavish dinner parties.
The Romans drank lots of wine, and people in Rome could choose from around 200 types which were made all over the Empire. Wine was often spiced, or sweetened with honey, and it was usually diluted with water -- drinking it undiluted wasn't considered respectable.
In the early days of the Republic, women were forbidden to drink wine, but during the Empire this rule was dropped. Other popular drinks included grape juice and goat's milk, and people could also drink water from public fountains.
|Depiction of cooking in an ancient Roman kitchen|
Food was boiled, fried, grilled, stewed, or roasted on a spit. With no freezers or cans to keep food fresh, it had to be smoked, pickled or salted to preserve it. Rich Romans loved spicy food, and most of their meals were highly seasoned or eaten with a strong sauce. One of the most popular sauces was a thick, salty concoction called liquamen, made from pickled fish.
In town, very few people did their own cooking. Most people lived in apartment blocks with wooden beams and floors, and it was forbidden to light cooking fires inside, in case the building burned down. Instead of cooking at home, people usually bought hot foods, such as pie, sausages and stews, from snack bars in street.
A Roman Dinner Party
Wealthy Romans loved to eat extravagant and fancy foods. They threw lavish dinner parties to show off their great power and wealth. Important Romans tried to outdo each other by making their banquets more and more extravagant.
A dinner party would usually begin in the early evening. The guests would remove their sandals at the door and have their feet washed by a slave. They were then announced by an usher and shown to their places. Their hands were then washed with perfumed water. Washing their hands was an important ritual as Romans usually ate with their fingers.
Wealthy Romans reclined on three cushioned couches, or a triclinium, while dining. In the Roman Empire, only slaves and children sat on chairs while eating. Women and men ate together, with up to nine people lounging around a table. Romans didn't have forks, but were known to sometimes use knives and spoons. People ate straight from serving dishes as opposed to using plates, and between courses slaves washed the guests' hands with more perfumed water.
A full Roman banquet was made up of seven courses and could last as long as ten hours. Starting with a couple of cold courses, such as sardines, mushrooms, and eggs, they then moved on to more exciting dishes. They could include flamingoes' tongues, doormice in honey, or even elephants' trunks. How the food looked was just as important as how it tasted and chefs took great enjoyment in disguising one type of food to make it look like another. The writer Petronius boasted that his chef could make a pig's belly look exactly like a fish. Between courses, guests were entertained by poets, conjurers, clowns, or musicians. After dinner, there would often be games. For example the host would pick a number and everyone would have to swallow that number of drinks.
To show that they had enjoyed the meal, guests would belch loudly. If they were too full to finish their food, they could wrap the leftovers in a napkin to take home. Very greedy guests would tickle their throats with a feather until they became sick and then would start eating all over again. The writer Seneca was disgusted by guests who indulged in this habit, and wrote scornfully, "They vomit to eat and eat to vomit."
|Elagabalus's guests being smothered when the petals were released from a large net above the table.|
The crazy emperor Elagabalus smothered his guests to death with thousands of rose petals falling from the ceiling. A nineteenth-century painting depicts Elagabalus's guests being smothered when the petals were released from a large net above the table.
Sources include the "Usborne Encyclopedia of the Roman World" and Margaret Visser's "The Rituals of Dinner" and "The Art of the Table"
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