Ancient Roman cuisine

Ancient Roman cuisine was diverse, combining local ingredients with influences from the wider Mediterranean. Common foods included grains like wheat and barley, vegetables, fruits, nuts, and legumes. Patrons enjoyed dishes seasoned with herbs, garlic, and fermented fish sauces such as garum. Meats like pork, poultry, and fish were popular, especially among the wealthier classes. Roman meals often featured bread, cheese, olives, and wine. Social dining was important, with elaborate banquets showcasing a variety of flavors and textures. Overall, Roman cuisine reflected both practical sustenance and the social and cultural sophistication of its society.