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Tuesday, March 1, 2016

HERBS AND SPICES 17: ANCIENT GREECE ,ROME AND BYZANTIUM: Garum (Lots of photos) (VIDEO LINKS TOO)


  1. Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and Byzantium. Liquamen was a similar preparation, and at times the two were synonymous. Wikipedia


  1. RECIPE FOR GARUM/LIQUAMEN


  WHAT DID ANCIENT ROMANS EAT - LINK

See menus for poor and wealthy citizens below photos. 

 More about Pompeii and Pompeian food:  Then and Now 

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THE DIET OF A WEALTHY FAMILY
Breakfast: (jentaculum) Bread with honey, a ricotta-like cheese and olives. Lunch (prandium): Some bread and meat at home or a meal from a thermopolium (snack bar): sausages, game birds, black pudding or whitebait, with plenty of fine white bread. Dinner (cena): Six or seven courses, ranging from antipasti to rich fish and meat dishes, concluding with honey cakes, sweetmeats and fruit, all washed down with plenty of wine.

THE DIET OF A POOR FAMILY
Breakfast: Either nothing or a simple porridge of barley, millet or emmer wheat, mixed with morsels of whatever was on hand: vegetables, fish, olives or yesterday’s leftovers. Lunch: A snack taken from one of the many thermopolia. Maybe some coarse bread with salted fish, or a soup of lentils or chickpeas. Dinner: More cereal made into a porridge or soup, served with foods that did not need cooking (to get around the limited kitchen facilities in poor dwellings). A hunk of cheese, raw beans, some whole-wheat bread, a few figs and olive oil.




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