CAS CL 102 Lecture Notes - Lecture 5: Falernian Wine, Garum, Side Dish

• School: Boston University
• Department: Classical Studies
• Course: CAS CL 102
• Professor: James Uden

Document Summary

Rich in fish, far greater variety of meat. Great variety in vegetables, fruits, and eggs. Iron deficiency was almost universal among roman poor. Corn dole - allowance of grain every day. Never drank wine without mixing it with water. Mulsum honey wine; poor quality lora , worst quality; made out of only skins of the grape; very thin and bitter. Very little beef, lots of pork, lamb, goat, venison, bear. Lots of poultry like chicken, geese, ducks, doves, peacocks, parrots, flamingos. Any roman banquet ended (dessert) with fresh or dried fruit, sweet custards/puddings, cheese. Going to a party was almost a ritual/ceremonial event. Considered roman flaw if you ate alone. 3 couches; important where to ly on which couch, and how to ly properly. Different directions in which you have to recline for each couch. Would sit behind person who brought them in a chair (usually they weren"t invited by host)