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Food in Ancient Rome (Cuisine of Ancient Rome) – Garum, Puls, Bread, Moretum

Food in Ancient Rome (Cuisine of Ancient Rome) – Garum, Puls, Bread, Moretum

food in ancient Rome the cuisine of
ancient Rome is probably not everybody’s cup of tea it was consumed that the
Mensa the dining table of the ancient Romans a usual meal for the upper-class
could have looked like this pulse one of the main dishes of ancient Rome
this was essentially a form of porridge along with that they might have eaten
bread refined with olives and figs for example Bread was often eaten with moretum a spread made of sheep cheese a lot of garlic and herbs most Roman meals
would have been spiced with Garum fermented fish sauce will show you how
to make these dishes step by step later on in the video and the recipes are in
the description as well back to the topic to go along with such a meal the
Romans drank Walter wine beer called cara Visia in contrast would have been
considered barbaric the wine was usually diluted with water and sometimes spiced
with herbs and vinegar water and vinegar was called Posca another variant was
Muslim wine spiced with honey it is fascinating that the Romans even had
recipes about how to make white wine out of red wine even if the method seems
pretty weird it would have worked like this take the whites of several eggs put
them in the red wine bottle shake it firmly and let it rest for a night the
result looks like this so that didn’t work out as planned this is probably due
to the fact that the egg whites are not alkaline enough to change the wines
colour ancient wine was much stronger which might have made a difference as
well this recipes from an ancient cookbook often referred to as deer a
Cochrane area about cooking much of our information about ancient Roman recipes
goes back to this book which was pseudo graphically attributed to marcus garvey
ascend PQ’s a famous Roman guru may this is Marcus by the way he was regarded as
a notorious wastrel by many ancient authors such as Pliny the Elder but his
bad reputation might not just have been due to his wasteful tendency but also
because he recommends rather dubious tricks such as this one quote to make
bad honey into good honey just at one third of the bed and
two-thirds of the good and then sell it and quote he might not have made
himself very popular if that however his book is a remarkable read because
besides many tasty recipes he also describes methods of food preservation
such as this little neat trick quote to make pork last longer put it in mustard
which was prepared with salt vinegar and honey make sure they’re covered
completely eat them whenever you want you will be surprised and quote a few
days later it looks like this there’s also some evidence about snow cellars
which could cool food and drinks during the hot Roman summers there’s even a
report about such a technique from all the way back of the Late Bronze Age
which we know from tablets written in all the kadian the ruler sim real in of
Mari well if near the Euphrates around 1750
BC order to build an ice house to cool his wine and beer during summer on the
tablet which is exhibited in the Louvre in Paris he commands quote make them
collect ice let them wash it free of twigs and dung and dirt and quote and
many similar things such a preservation technique might seem like a waste of
resources but because dining had an important
social function in the ancient world it was not preposterous at all many
scholars considered the ancient Romans a face-to-face Society which is very much
about seeing and being seen dining therefore was very important for
politics upward social mobility and status in addition restaurants only
cater to the lower classes fine dining was thus reserved to the dormice the
house of the Romans if Marcus would have wanted to impress a fellow Roman for
example to lure him into a political or economic collaboration he would not have
done it during breakfast called you can too low nor during lunch prandial but
during dinner called Cana in the early days of Rome Cana was often eaten around
2:00 p.m. but because most upper-class Romans did all their work in the morning
and went to the baths right after that it gradually shifted to the evening
Marcus would have to prove his ability to offer special foods to the Roman he
wanted to impress to achieve this he had to deviate from the so called
Mediterranean try a term coined by the French historian
phenom ordell it consisted of grains olives and grapes those three elements
made up a significant part of the diet of all social classes and were common on
pretty much every Roman table pulls and bread were made from different grains
mainly wheat Emmer and barley Emmer was the main crop of the ancient world
because of its stickiness it was perfect for making pulp but also suitable for
bread Emmer bread has a nutty flavor to it and is still eaten today in places
such as the Netherlands or Switzerland in antiquity it was gradually replaced
with wheat during the time of the Roman emperors anyways pulse was considered
the aboriginal food of the Romans and was involved in some religious rites and
remained important throughout Roman history the basic grain porridge could
be elaborated with all kinds of chopped vegetables bits of meats herbs or cheese
to produce dishes which modern aficionado have in fact compared to
risotto we use pecorino cheese by the way note that the Romans did not have
potatoes tomatoes or maize yet these would only be known in Europe after
Columbus would discover the Americas also citrus fruits were eaten rarely by
the Romans they used him mostly for medicinal purposes another way for
Marcus to impress his fellow Roman with his cuisine was the use of other
ingredients of the Mediterranean triose olives and grapes not in its original
form our dried but in their processed state oil and choose respectively olive
oil was an especially important ingredient and often used to refine
meals of the lower classes as well all this would still have been considered
usual though and was also eaten by the major part of the population depending
on the wealth people are able to enrich their meals with some other foods and
condiments to spice things up in a literal way fish was the most important
ingredient besides meat and even snails and grubs
fish was the most important source of protein but more importantly the most
important condiment because fish was the main component of a sauce called gharam
or B common a spicing Souls which was very
popular it is used in almost every recipe India Rico Queen area to produce
it it needs to ferment for several weeks we’ve made it ourselves as well but we
had to do a speed recipe since we couldn’t ferment very smelly fish in our
apartment for several weeks it is still incredibly smelly dough basically we
reduced a lot of fish and herbs with a whole lot of salt and in the end we
added a lot of honey and let it rest for a while the Romans would even have used
fish remains blood and in testes our result looks like this it produces a lot
of waste Oh however during ancient times this would have been reused
taste-wise imagines something similar to wash the sheer sauce but with less sugar
since sugar was very rare in antiquity their main sweetener was honey
among classicists it is sometimes called the ketchup of the ancient world if
Marcus had served all of these to his guests he would have impressed them for
sure if you would like to cook a Roman dish yourselves you’ll find a few links
in the description

95 thoughts on “Food in Ancient Rome (Cuisine of Ancient Rome) – Garum, Puls, Bread, Moretum”

  1. Its funny how you say fishsauce is referred to as the ketchup of roman times. Ketchup, if you look up its history comes from the chinese word "ke-zhup" which actually is fish sauce.

  2. The recipes are in the description. Note that the bread is actually a pane militaris castrensis (a roman military bread), so it would have eaten by the lower classes like that.

    Edit: breakfast is actually called ientaculum, not iacentulum!

  3. Worcestershire sauce is also fermented and contains anchovies, so I can see why they would taste similar.
    Great video, and I'll be subbing for more!

  4. You totally sanitized out the Roman meat dishes. No part of the animal went to waste, innards were everyday food. Many of these are still cooked today.

  5. Apart from the audio level being low, this video brought to mind something I read some years back about evaporated refrigeration. I'm sure it's origins are Roman.

  6. Thank you for mentioning what the garum tastes like. I love Worcestershire sauce and now I know I would try garum.

  7. The Romans more often put their wine into the water, not the water into the wine. People needed to hydrate and water was very deadly to drink .over the years they figured out that when they added wine to the water less people got sick .they did not have science back then .they simply followed their observations and improved their health with wine. It's the alcohol that saved many lives.

  8. I always thought how did people figure bein in one dry humid area that climite they had no way of expairenceing had ties to food preservation.

  9. Garum was made regularly by the Greeks of northwestern Turkey until just a couple of generations ago; they called it garo. A friend of mine learned to make it and said it was fantastic.

  10. duuuuude! fish broth is not remotely like garum! If you needed a substitute you should have just bought some Thai or Indonesian fish sauce. It is fermented in much the same way. Fish broth tastes and looks completely different.

  11. I eat puls frequently, made of wheat, barley, and peas. Never thought of adding cheese. Thanks. And in hot weather, I regularly drink posca. But I'm still a barbarian. I drink Bier with my puls and bread.

  12. I wonder how similar true roman Garum was to Vietnamese fish sauce. I wonder if this fish sauce could be used as a substitute to re-create these Roman recipes.

  13. Even today egg whites are used to clarify some wines as a fining agent. Perhaps what they recorded was pouring EGG WHITES into the wine and not beaten eggs. Egg whites would perhaps clarify the wine.

  14. This is a fantastic video! I think it might be one of the best roman food videos on youtube. Keep up the great work!

  15. The book you are referring to was not written by Apicius – it was written about two centuries later. It was later attributed to Apicius (a famous Roman gourmet) when it was rediscovered. The true author is unknown.

    Also, making garum or liquamen without fermentation will not produce anything like the correct result. It just won't have the same taste. If it's something you want to try, the best thing to do is to get hold of colatura de alici, an Italian condiment made in more or less the same way as garum, or (more readily available) Asian fish sauce.

  16. That sounds very wrong!
    Surely they ate vegetables and meat too! Not just carbs with carbs and some fish sauce and Tsaziti spreads …
    Surely that would have impressed nobody.

  17. You mean they didn't have pizza, meatballs, or spaghetti? That's probably one of the reasons why the Roman Empire collapsed. Everybody just had more than enough of puls, garum, and moretum.

  18. I discovered I am signed on this channel but I didn't subscribed voluntarily anything here.
    Contents are interesting but this is something like the twelfth channel Youtube automatically subscribed me without I had knowledge of it in the last five years, and this fact pisses me really out… 😨

  19. Garum is so gross. Many wise men have blamed it for the final collapse of Rome.
    PS You left out most of the fruits and vegetables they also ate.

  20. Garum isnt smelly. i did it in my kitchen, the real thing. no probs whatsoever. just put it in jar, put on a lid (but dont tighten it!) and wait until done.

  21. 4:05
    Very disappointed there were no john cena memes.
    0/10 memes
    Would not watch again

  22. Garum is like the southeast Asian fish sauce. I think people should try it as a salt substitute. It's has that amino quality that msg has and doesn't smell bad if put in small quantities

  23. Very true about Romans not eating potatoes, tomatoes and corn, since these are native to the American continent. Mexico gave the world tomatoes, corn and avocado and Peru gave us potatoes.

  24. This is all kind of par for the course in a Roman meal, the upper class also ate stuffed dormouse, lamb, partridge and all sorts of other things.

  25. what you mean by ancient wine was much stronger? pretty sure alcohol level was actually lower than it is in wine we have today

  26. um… better use salt than mustard. with suggestions like that no wonder botulism is named after botulus – roman word for sausage… they had to have a lot of botulism at that time

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