Classical Studies 2300 Lecture Notes - Lecture 7: Garum, Tiber, Triclinium

• School: Western University
• Department: Classical Studies
• Course: Classical Studies 2300
• Professor: Kelly Olson

Document Summary

3 meals per day: breakfast, lunchtime: noon, dinnertime: 3:00pm, but then later and later as time went on. Poor cuisine: porridge, beans, discarded parts of the animal. Rich cuisine: exotic spices, fancy appetizers and desserts, meat. Can distinguish in literary sources the cuisine of the rich and of the poor. Rich sauces used to cover rotten meat (did not have preservatives to keep meat from going bad). Fish were salted and placed in the sun for up to 3 months Vegetables: cabbage, leeks, lettuce, onions, garlic, mushrooms: all found in roman recipes and meals. Fruits: plums, quinces, pomegranates, strawberries, cherries: did not have citrus fruits (lemons etc. ) and tomatoes. Nuts: pine nuts, almonds, walnuts, and hazelnuts. Bread: people would bake their own; take their dough to a communal oven; buy it from a baker. Wealthy would have a baker on staff or hire one for the day (if having event/party etc). Sheep, pork, hens, geese, ducks, small birds.