For
the poor of Rome meals consisted of bread, meat & vegetables.
The rich ate much more extravagantly.
Here
are a few of the more well known delicacies.
-
stuffed dormice
- snails fattened in milk
- sow's udder stuffed with salted sea urchins
- ostrich brains
- goats' lungs
- calf's brain custard
- rotten fish gut juice
- stewed seaweed
Possible
Task I - Research the food above and make a menu complete
with how the food is prepared and prices in roman numerals. NB
the Roman currency of time was the 'denari'. The daily wage was
from half a denari to two denaries. A loaf of bread cost one denary.
A cow cost about 100 denary and a cloak cost about twelve denaries.
Possible
Task II - Write
a short play that outlines what is involved in the preparation
of a dish in ancient Rome. The short plays can then be combined
to make a longer play to present to another class in your school.
Ancient
Roman Food
Setting:
The scene begins in a restaurant
with several couples sitting at tables and a waiter busily serving.
Patron:
(Gestures to waiter & in a rather posh voice says...) Excuse
me waiter. I have a rather sensitive palate and was just wondering
if you could run me through the preparation of you famous 'fish
sauce'?
Waiter:
(In a strong professional voice) Why certainly sir. Firstly
we take the gills, intestines and blood from a freshly caught
Mediterranean mackerel and place them in a jar. We then salt the
ingredients heavily and add vinegar, parsley, wine and some sweet
herbs.
Patron:
Hmmm, sounds delicious so far. Do continue.
Waiter:
Next we expose the mixture to the hot sun for several days until
the fish parts rot down to a thick sauce.
Patron:
Mmmmmmm, my mouth is watering in sweet anticipation already.
Waiter:
After around 3 months in the bottle the sauce is ready to serve.
Patron:
Hmmmm, sounds delicious. Do bring us a bottle.
(Another patron summons the waiter. Join your plays on
here)
Further
research
- Is it true or false that the ancient Romans used powdered mouse
brains for toothpaste?
-
The ancient Romans had a special room they called 'The vomitorium'
where guests at parties could go to throw up and then return to
the feast to eat some more.
