PR-2237IRE Ancient Rome

Roman Life – Food
Metal knife with handle
of wood, bone or ivory.
Fired clay
amphora for
storing wine.
The poor citizens of Rome had a basic diet, mainly
a kind of porridge made from wheat boiled in
water, which they ate from simple earthenware bowls.
Eventually, when the Romans discovered how to make
bread, the grain porridge became less popular. In
addition, cheese from goat’s milk, eggs, onions, olives
and a variety of vegetables were eaten. The poor
couldn’t afford to eat meat regularly but were
sometimes provided with some after animal sacrifices.
They couldn’t cook meals in the confined spaces in
their small homes because of the risk of fire. Hot meals
were generally purchased from food shops, such as
bakeries, located on the ground floors of apartment
blocks, or eaten in local taverns.
To keep the poor citizens contented and prevent revolts
they were often given free food (‘annona’) and
entertainment. However, in the later years of the
Empire the growing population meant the
government could no longer afford the expense.
Metal strainer for wines/sauces.
Pestle and mortar for grinding
Wealthy Romans used sauces, herbs like oregano and
thyme and spices like nutmeg or ginger on their foods.
Meat from chickens, pigs, wild boars and deer was
also popular. Meals also included fish and shellfish,
for there were many coastal fishing boats supplying
shops and families and fish in the rivers and seas
were plentiful.
Fresh fruit and a variety of cakes made from corn
and sweetened with honey often completed the meal,
along with wine from local and overseas vineyards.
While poor Romans couldn’t afford a kitchen, in most
rich households the kitchen was quite spacious and
well equipped. A wood fire was generally used for
cooking and food was grilled or sometimes boiled in
bronze containers placed on metal stands over the
fire. Kitchen slaves were able to use sharp knives, spits
for roasting meat over the fire and pottery vessels
(amphorae) to hold wine and cooking oils.
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