Session 3, 2010: Fauna and the Roman Diet, by Ashley Reilly
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Transcript of Session 3, 2010: Fauna and the Roman Diet, by Ashley Reilly
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Fauna and the Roman DietAshley Reilly
Session 32010
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Sources for Determining the Roman Diet
• Archaeology
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Sources for Determining the Roman Diet
• Literary Works and Letters– Apicius - De Re Coquinaria (On the Subject of
Cooking)
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Sources for Determining the Roman Diet
• Paintings and Other Art
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Dietary Habits
• Affected by Greek Culture• Changed from early Republic to late Empire• Affected by social status
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Roman Meals
• Iēntāculum– First meal
• Cena– Began as light lunch, evolved into main meal
• Vesperna– Fell into disuse
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Cena
• Promulsis/gustatio– Starter
• Prima Mensa– Intermediary Course
• Secunda Mensa– Last Course
This could be expanded into more courses
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Promulsis/gustatio
• Early on there would have been no meat• Later, snails, clams, sea urchins, and small fish
may have been served
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The Prima Mensa
• The Prima Mensa might contain a variety of meats
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Prima Mensa
• Beef– Not popular or common, too hard to keep
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Prima Mensa
• Pork– Most popular– Used in many dishes, including sausage
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Prima Mensa
• Fowl– Chicken, geese, pigeons, wild fowl, and duck– Peacocks and swans for exotic occasions
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Prima Mensa
• Wild Animals– Hares and boars
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Prima Mensa • Fish
– Not that common and considered a luxury – Mackerel and sole– A type of fish sauce was popular
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Secunda Mensa
• A dessert course that may have included clams or oysters
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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
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Other Uses for Animals
• Mollusks were used to make purple dye
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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