Did the Romans live better than us?

The Romans had a culinary tradition that evolved over time but was characterized by a rich variety of foods, reflecting the vast reach of the empire. In the early days of Rome, particularly during the Republic, meals were relatively simple, consisting mainly of grains (like barley and later wheat for bread), vegetables, legumes, and fruits. Breakfast, or “ientaculum,” was light, often just bread or leftover from the previous night’s dinner with a bit of wine or water. Lunch, “prandium,” was also modest, typically involving cold meat, bread, and perhaps some cheese or fruit. Dinner, “cena,” which was the main meal, initially comprised of vegetables, porridge, and sometimes meat, but as Rome’s wealth grew, so did the extravagance of this meal.

By the time of the Empire, Roman dining became more elaborate, especially among the upper classes. The cena could turn into a lavish affair with multiple courses. They ate a wide array of meats including pork, beef, lamb, poultry, and various game animals. Seafood was also popular, with fish and shellfish like oysters being favorites. Romans also enjoyed a variety of vegetables and fruits, many of which were not indigenous to Italy but brought in from conquered territories, such as peppers, cabbages, and various berries. Spices and herbs were used to flavor food, with imports like pepper from India. The use of garum, a fermented fish sauce, was widespread for seasoning. Bread was a staple in every meal, with numerous types ranging from simple to enriched with olive oil or honey.

The Diet Of A Roman Military Soldier

The diet of a Roman military soldier was both functional and reflective of the resources available to the Roman Empire at any given time. Soldiers were typically provided with a daily ration that included a staple of grain, usually wheat, which was milled into flour for bread. This was supplemented with a mixture of other foods to ensure they had the energy needed for the demanding life of a soldier. Puls, a kind of porridge or gruel made from wheat or barley, was a common meal, often flavored with salt, vinegar, or whatever herbs or vegetables were available. Meat was not a daily staple but was included when possible, often in the form of pork, beef, or game, particularly after a successful hunt or when stationed near livestock areas.

In addition to grains and meat, soldiers had access to vegetables and fruits, which varied by region but included items like lentils, beans, onions, garlic, and whatever seasonal produce was at hand. Cheese and olives were also part of the diet, providing fats and proteins. Soldiers were also allocated a portion of wine, which was diluted with water to ensure hygiene and morale. This diet was not only about sustenance but also about maintaining health in the often harsh conditions of military campaigns. The Roman army’s logistical prowess meant that soldiers could sometimes receive special provisions like garum (a fermented fish sauce) for flavoring, which was especially valued. This balanced diet, along with the physical demands of military life, contributed to the soldiers’ resilience and fighting capability.

The Diet of Roman Citizens

Dining etiquette and the social aspect of meals were significant in Roman culture. Meals for the wealthy could last for hours, involving not just food but also entertainment like music, poetry readings, and performances. They often reclined on couches while eating, a practice known as “triclinium,” where guests would lie on their left side, freeing their right hand to eat. Wine was a common beverage, always mixed with water, and its consumption was a key part of Roman social life. For the less affluent, meals were simpler, but the basic structure of breakfast, lunch, and dinner remained, with the cena being the most substantial. The diet of the poor might include more grains, legumes, and vegetables, with meat being a rare luxury. This contrast in diet underscores the social stratification in Roman society, where food was not only sustenance but also a marker of status.