Roman Food and Dining

If you have ever seen or heard anything about Rome, it is likely that you are aware that Rome was famous for its parties. Let's explore a bit deeper into the cultural practice of food and dining in Rome.

Hospitality

It was considered a duty to graciously receive guests when they would visit your home. Hospitality was observed by both the guest and the host. This bond was so important that it was considered sacrosanct - meaning violating the guest-host relationship was similar to offending a god or goddess. This sort of relationship was an important way of providing a safe place to enjoy the company of others: at a party, you could trust that your host would treat you well and your host could trust that you would behave yourself appropriately.

Cenae et Cibi - Meals and Food

Ancient Romans started each day with ientaculum (breakfast) made up mostly of bread dipped in wine, cheese, olives and honey. Much like our midday meal, prandium (lunch) was traditionally a small meal or snack of leftovers. The late day meal was called cena (dinner), which consisted of wheat porridge or bread as well as wine, fruits, eggs, vegetables, herbs, olives, mushrooms, fish, wild bird and sometimes meat.

An image showing a large triclinium in the House of Neptune and Amphitrite in Herculaneum.

Romans mostly drank two things: aqua (water) and vinum (wine). Wine was consumed at nearly every meal from breakfast to dessert. The most basic drinking wine was a very strong wine cut with water, but there were several varieties of wine depending on the meal and the time of day.

Invitations

The Roman poet Catullus invited his friend Fabullus to a diner party in one of his most famous poems. In it, he described the Roman social tradition of hosting a convivium (dinner parties, banquets). Romans sent invitations by written letter which were often delivered by messenger or a trusted slave. Roman letters traditionally opened with a greeting. The line of greeting would include: the writer's name in the nominative case followed by the recipient's name in the dative case and finally an abbreviation: S.D. (salutatem dicit = sends greetings) or S.P.D. (salutatem plurimum dicit = sends very fond greetings). Letters were closed with Ave or Vale.

An image showing Roman lecti - couches that were used for dining.

Convivia (Dinner Parties) and the Layout of a Banquet

A convivium (large dinner banquet) would be a social occasion with family, patrons and clients, colleagues, friends and neighbors.

The convivium would take place in the triclinium (dining room). The image above and to the left shows a large triclinium in the House of Neptune and Amphitrite in Herculaneum.

Traditionally three lecti (couches - pictured to the right) would encircle a center table. Male and female guests would recline while dining. Can you imagine eating while essentially laying down, propped up on an elbow? Women would sometimes sit upright in cathedrae (chairs). Guests ate with their fingers and spoon utensils. Mappae (napkins) were used by guests to carry home leftovers. Entertainment included musicians, singers, dancers, actors and poets.

Composition of a Cena

The image shows a Roman cook (coquus) working in a kitchen (culina).

Roman banquets or dinner parties usually provided a three-course meal. All of the food would be prepared by slaves called coqui (cooks), who worked diligently in a culina (kitchen) near the back of the house. The image to the left shows a Roman coquus, working in his culina.

The gustatio (hors d'oeuvres) consisted of eggs, olives, mushrooms, bread, small samples of meats, shellfish, oysters, and dormice.
The prima mensa (main course) offered vegetables and meats such as pig, game animals, peacock, wild birds, and fish with garum (fish sauce).
The secunda mensa (dessert) was served with honey, sweet pastries, walnuts, figs, pears, mulsum (sweetened wine) and apples. Most ancient Roman cuisine was boiled or baked.

Images courtesy of Vroma.