Roman Cuisine in the Imperial Age
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Roman Cuisine in the Imperial Age
The Romans had two main daily meals, but they often added a breakfast of bread soaked in wine, grapes, olives, milk and eggs. The midday meal was a light affair of cold dishes. Dinner was the main meal: a feast of hors d'oeuvres (mixed seafood) followed by game, pork, veal, goat, fowl and, especially, fish and finally sweets with a honey base, fresh and dried fruit. These courses were accompanied by sweet, scented wines, as well as often having interludes for entertainment. Cuisine had thus become a refined pleasure and, for some, a show of wealth and originality, as in the famous banquets of Lucullu and Trimalchio.
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| Lynne Christen |
