Fauna and the Roman DietAshley Reilly

Session 32010

Sources for Determining the Roman Diet

• Archaeology

Sources for Determining the Roman Diet

• Literary Works and Letters– Apicius - De Re Coquinaria (On the Subject of

Cooking)

Sources for Determining the Roman Diet

• Paintings and Other Art

Dietary Habits

• Affected by Greek Culture• Changed from early Republic to late Empire• Affected by social status

Roman Meals

• Iēntāculum– First meal

• Cena– Began as light lunch, evolved into main meal

• Vesperna– Fell into disuse

Cena

• Promulsis/gustatio– Starter

• Prima Mensa– Intermediary Course

• Secunda Mensa– Last Course

This could be expanded into more courses

Promulsis/gustatio

• Early on there would have been no meat• Later, snails, clams, sea urchins, and small fish

may have been served

The Prima Mensa

• The Prima Mensa might contain a variety of meats

Prima Mensa

• Beef– Not popular or common, too hard to keep

Prima Mensa

• Pork– Most popular– Used in many dishes, including sausage

Prima Mensa

• Fowl– Chicken, geese, pigeons, wild fowl, and duck– Peacocks and swans for exotic occasions

Prima Mensa

• Wild Animals– Hares and boars

Prima Mensa • Fish

– Not that common and considered a luxury – Mackerel and sole– A type of fish sauce was popular

Secunda Mensa

• A dessert course that may have included clams or oysters

Other Uses for Animals

• Milk from goats and sheep was used to make cheese and medicines– It was not drinken

• Goat meat was eaten by the lower classes only

Other Uses for Animals

• Mollusks were used to make purple dye

Food as a Social Indicator

• Although availability increased and cost decreased in the later empire, meat was still somewhat of a luxury

• Food was at the center of the elaborate dinner parties thrown by prestige-conscious Romans eager to promote themselves

• Importance of custom in traditional society