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Food in ancient Rome reflected social status, region, and the daily lives of the inhabitants of the Roman Empire. In this category, you’ll find articles on the Roman diet, food products, food preparation methods, and the organization of meals in homes, legions, and cities. We discuss topics such as bread, wine, olive oil, garum, and the differences between the cuisines of elites and ordinary citizens. The articles explore the culinary dimensions of the ancient world, drawing on historical sources.
Greeks taught the Romans not only philosophy but also feasting. Greek symposiums were imitated by Roman elites, and the tables were simply laden with dishes, the splendour of which can be seen, for example, thanks to the preserved cookbook of Apicius.
Feasts of Lucullus are one of the most characteristic topics related to the culture of ancient Rome. However, they could not take place without the most important and most closely related spice – black pepper. It was used as a medicine for all diseases, spices and currencies.
