PR-2237IRE Ancient Rome

Roman Life – Food
Evidence for the kinds of food eaten by the Romans is provided by the writers of those times, by
archaeological excavations which have uncovered nuts, grain seeds and animal bones, and by
thousands of wall paintings, mosaics etc.
The poor could buy grain cheaply at first but in the first century BC it was provided free for thousands
of families. During the later years, in the reign of the Emperor Augustus, about one-third of Rome’s population
of 300 000 were being fed by the government. Eventually, when the government was providing free cooking oil,
pork fat and sometimes wine, the financial burden was too heavy and the system was discontinued.
Circular, domed ovens were mainly used to bake bread or pastries. The embers were raked out before the uncooked
bread was placed inside. Country people generally made tough black bread. Townspeople who could afford it
bought softer white bread from the bakeries.
Most food in the wealthier households was cooked over a charcoal-filled brazier or on a hearth with containers
suspended over the flames. Any smoke escaped through the roof or wall vents.
As the Empire spread eastwards, new spices and different ways of cooking foods were introduced to Rome.
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