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Puls (food)
Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the cuisine of Ancient Rome. The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals. The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to polenta or risotto Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Pa ....Stambaugh, ''The Ancient Roman City'', p. 144. References {{Reflist Roman cuisine Historical foods Ancient dishes Society of ancient Rome ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. When wealthier people ate pottage, they would add more expensive ingredients such as meats. The pottage that these people ate was much like modern-day soups. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex starches and to en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farro
Farro refers to the grains of three wheat species, which are sold dried and cooked in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes. Definition Farro is an ethnobotanical term for three species of hulled wheat: spelt (''Triticum spelta''), emmer (''Triticum dicoccum''), and einkorn (''Triticum monococcum''). Hulled wheat is wheat that cannot be threshed. In Italian cuisine, the three species are sometimes distinguished as ''farro grande,'' ''farro medio,'' and ''farro piccolo''. In French the three species are sometimes distinguished as ''grand épeautre'', ''moyen épeautre'' and ''petit épeautre'' — épeautre being French for spelt. Emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is also considered to be of higher quality for cooking than the other two grains and thus is sometimes called "true" farro. Spelt is much more commonly gro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Dish
A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for a given person or group of people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. A staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small number of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include tubers and roots, grains, legumes, and seeds. Among them, cereals, legumes, tubers, and roots account for about 90% of the world's food calories intake. Early agricultural civilizations valued the foods that they establi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the Ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urchin spines and mineralized plants have survived in the city's sewers; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), Roman Republic (509–27 BC) and Roman Empire (27 BC–476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian Peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually dominated the Italian Peninsula, assimilated the Greek culture of southern Italy (Magna Grecia) and the Etruscan culture and acquired an Empire that took in much of Europe and the lands and peoples surrounding the Mediterranean Sea. It was among the largest empires in the ancient world, with an estimated 50 to 90 million inhabitants, roughly 20% of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pliny The Elder
Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic '' Naturalis Historia'' (''Natural History''), which became an editorial model for encyclopedias. He spent most of his spare time studying, writing, and investigating natural and geographic phenomena in the field. His nephew, Pliny the Younger, wrote of him in a letter to the historian Tacitus: Among Pliny's greatest works was the twenty-volume work ''Bella Germaniae'' ("The History of the German Wars"), which is no longer extant. ''Bella Germaniae'', which began where Aufidius Bassus' ''Libri Belli Germanici'' ("The War with the Germans") left off, was used as a source by other prominent Roman historians, including Plutarch, Tacitus and Suetonius. Tacitus—who many scholars agree had never travelled in Germania—used ''Bella Ger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emily Gowers
Emily Joanna Gowers, ( Thomas; born 27 September 1963) is a British classical scholar. She is Professor of Latin Literature at the University of Cambridge and a Fellow of St John's College, Cambridge. She is an expert on Horace, Augustan literature, and the history of food in the Roman world. Early life and education Gowers attended Oxford High School. She studied Classics at Trinity College, Cambridge and was awarded her BA in 1985 followed by her MA in 1990. Gowers remained in Cambridge for her PhD with a dissertation entitled ''The representation of food in Roman literature'' in 1990 for which she was awarded the Hare Prize. She was a Junior Research Fellow at Trinity College, Cambridge from 1988 to 1991. Academic career From 1991 to 1993, Gowers was a lecturer in Latin at University College, London followed by a period as an honorary research fellow at the same institution. In 1998 Gowers became an affiliated lecturer for the Faculty of Classics, University of Cambrid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of Northern Italian, Swiss and Balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. Etymology covered any hulled and crushed grain, especially barley-meal, and is derived from the for 'fine flour,' which shares a root with , meaning 'dust.'''Oxford English Dictionary'' 3rd edition, 2006''s.v.''/re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto
Risotto (, , from meaning "rice") is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and Parmigiano-Reggiano. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a first course served before the main course, but ''risotto alla milanese'' is often served with '' ossobuco alla milanese'' as a main course. History Rice has been grown in southern Italy since at least the 14th century. From the south, rice gradually made its way north toward northern Italy, where the marshes of the Po river valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Fabbrica del Duomo di Milano from Flanders, who used to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Cuisine
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as Pecorino Romano and ricotta.Boni (1930), pg. 14 Olive oil is used mostly to dress raw vegetables, while ''strutto'' (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called ''pasticcini'', ''gelato'' (ice cream) and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, ''gnocchi'' is eaten on Thursdays, ''baccalà'' (salted cod) on Fridays, and trippa on Saturdays. History Rome's food has evolved through centuries and periods of social, cultural, and political changes. Rome became a major gastronomical center during the ancient age. Ancient Roman cuisine was mainly based on cereals, chees ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Historical Foods
History (derived ) is the systematic study and the documentation of the human activity. The time period of event before the invention of writing systems is considered prehistory. "History" is an umbrella term comprising past events as well as the memory, discovery, collection, organization, presentation, and interpretation of these events. Historians seek knowledge of the past using historical sources such as written documents, oral accounts, art and material artifacts, and ecological markers. History is not complete and still has debatable mysteries. History is also an academic discipline which uses narrative to describe, examine, question, and analyze past events, and investigate their patterns of cause and effect. Historians often debate which narrative best explains an event, as well as the significance of different causes and effects. Historians also debate the nature of history as an end in itself, as well as its usefulness to give perspective on the problems of the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Dishes
Ancient history is a time period from the beginning of writing and recorded human history to as far as late antiquity. The span of recorded history is roughly 5,000 years, beginning with the Sumerian cuneiform script. Ancient history covers all continents inhabited by humans in the period 3000 BCAD 500. The three-age system periodizes ancient history into the Stone Age, the Bronze Age, and the Iron Age, with recorded history generally considered to begin with the Bronze Age. The start and end of the three ages varies between world regions. In many regions the Bronze Age is generally considered to begin a few centuries prior to 3000 BC, while the end of the Iron Age varies from the early first millennium BC in some regions to the late first millennium AD in others. During the time period of ancient history, the world population was already exponentially increasing due to the Neolithic Revolution, which was in full progress. While in 10,000 BC, the world population stood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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