Roman Food Research Paper

Walkthrough of Roman Cookery and Dining

Evidence of Roman cuisine comes from authors, archaeological deposits, and still-life paintings. Even though it is hard to find entirely correct evidence, the goal is to show what the roman people ate, how roman cuisine changed during the roman empire, why breakfast and lunch were treated like snacks while on the other hand, Dinner was a full-fledged three-course meal, and how after 200 b.c. Rome began to lack resources and began to trade which opened up a whole new style of food.

To succeed in this goal, the paper is divided into four main sections. The first section explains what Romans ate, drank and their everyday diet. The second section gives information on meals, dining, preparation, and preserving foods. The third section is about, taboos and what Rome did and didn’t have. The paper will be concluded with a fourth section that sums everything up.

Roman people ate vegetables, bread, meat and seafood. Vegetables were the most important part of the roman diet. They were easy to grow and some are easily stored. Almost every meal for the people contained a portion of vegetables. Everyone ate bread. Just like vegetables, bread

Rome began to lose the ability to produce food successfully. This pushed them to trade. Lucullus introduced the cherry to Rome. Wheat was shipped from Egypt, Asia, and Sicily. Olive oil came from Africa and Spain. Pork and other cured meats came from Gaul and Spain. Spices originated from Asia. Wine, asparagus, apples, pears, figs, grapes, melons, and plums all came from Italy. An assortment of vegetables also came from Italy. Among these was Asparagus which was Augustus’ favorite vegetable. Pomegranates and dates came from Africa. Citrus fruits, rice, sugar, apricots, coffee, pheasants, and peaches were introduced in the middle ages by the Arabs. Tomatoes, potatoes, corn, peanuts, bell peppers, chocolate, and turkey came from Europe, Central America, and North America in the 16