Much of the staple Roman diet is the same as we eat today, however the food of the poor and the wealthy varied greatly.  
Cabbage, Broccoli and Kale 
Onion, Celery, Carrots and Leeks 
Turnip and Parsnips 
Endive, Asparagus and Lettuce 
Hare and Dormice 
Songbirds and Thrushes 
Chicken, Pheasant, Ducks and Geese 
Tuna and Sea Bass 
Mullet and Mackerel 
Sardines and Anchovies 
Fish was plentiful and more common than meat for the poor. It was dried to preserve it and also used to make a sauce called Garum. 
Blackberries and Strawberries 
Grapes and Damson 
Pomegranate and Peaches 
Apples and Pears 
Figs, Dates and Quince 
Fruit was eaten fresh when in season or dried and preserved. 
Poor - Ate as a family seated at a large table. Their diet consisted mainly of cereal, porridge and bread; they made a thick stew called Pottage that contained corn or wheat. Some fruit was eaten, but fish and meat were a luxury unless they could kill it themselves. Some people owned goats, chickens or cows giving them a supply of eggs and cheese. 
Wealthy - Served by slaves eating their food while lounging on sofas. Their diet consisted of bread, cheese, varied fruit and vegetables. Meat and fish were plentiful and cooked in rich sauces. A speciality at this time was Dormice, but they also ate Oysters, Snails, Songbirds and Peacock Tongues. 
Romans ate three meals a day. 
Breakfast (Ientaculum) – Bread and fruit. 
Lunch (Prandium) – Meat, cheese, eggs, bread and vegetables. 
Main Meal (Cena) – Fish, meat, vegetables, fruit and cheese. 
There was also a late meal named a Vesperna, but this meal went out of fashion. 
Tagged as: Junior Ancient Rome
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