Food and Eating

1
Food and Eating

• Tom OConnor
• Mr. Hayes
• Period 2

2
Ientaculum (Breakfast)

• Might consist of bread dipped in watered down
  wine. Sometimes a little honey would be used, and
  perhaps a few dates or olives would be included.

3
Prandium (Lunch)

• Bread, fruit, cheese, or perhaps some leftovers
  from dinner the night before.

4
Cena (Dinner)

• This was the main meal of the day, generally
  served in the late afternoon. The typical dinner
  had three courses.

5
Gustus

• This was first, appetizer course of dinner.
  Mulsum (wine mixed with honey) would be served
  along with salads, eggs, shellfish, mushrooms and
  other appetizers.

6
Cena

• This was the second course of dinner the meat
  course. It might include pork, poultry, fish,
  game, and/or exotic birds, served with
  vegetables.

7
Secundae Mensae (Second Table)

• This was the final course of dinner. It was given
  its name because at dinner parties, the entire
  table was removed after the first two courses,
  and a new one put in its place for the final
  desert course. It offered fruits plain, stuffed
  and in sauces, honey cakes, nuts and, of course,
  wine.

8
Pistor

• This was the local baker of the poor who
  collected wheat and cooked it for them.

9
Triclinium

• This was the dining room of wealthy roman
  household where dinner parties were held.

10
Summus, Medius, Imus (Top, Middle, Bottom)

• These were the three couches located in the
  triclinium where guests would sit, according to
  their social status.

11
Garum

• This was a sauce similar to our common-day
  Worcestershire sauce, made by the fermentation of
  fish with salt.