Avenches – Roman Museum – Permanent Exhibition

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Second Floor Food Drinking and Eating 68. Bunch of grapes made of bronze. 69. Bronze authepsa, used to keep liquids warm by putting hot coal into its interior compartment. 70-72. Square glass bottles. 73-75. Neck and handle of glass bottle. Food The Roman period differed from previous times because of the abundance and diversity of foods available. North of the Alps, however, the staple diet was still cereals, vegetables and legumes. A Big Market With the Roman conquest, new types of food, which were rare and unknown to the indigenous population, appeared on the local markets. These were mainly luxury products coming from distant regions. Oysters were imported from the Mediterranean or Atlantic coasts; olive oil, olives, fish and shellfish-based sauces, mackerel, figs, dates, pine kernels, and pomegranates originated from different Mediterranean countries as well as nuts and grapes, which were grown locally probably from the 1 st century AD onwards. Cinnamon, pepper, ginger, cardamom, aniseed, oriental caraway, sesame, and rice – all these products were imported from India, Arabia or Ethiopia. Drinking and Eating The main cereals grown locally were barley, spelt, millet and wheat. These provided flour for baking wafers and bread or for preparing porridge (puls). Most people cooked with animal fat (lard) or, less frequently, with butter. Olive oil, imported in large quantities from southern Spain, was mainly used by wealthy people. However, oil produced locally from linseed or poppy seed was still used as well. Honey was used to sweeten food, especially for baking cakes and pastry as well as for preparing various sauces. The dishes were often spiced with aromatic sauces (garum) based on fish and shellfish pickled in salt. Salt came from saline springs or rock salt mines; along the coastlines sea salt was used. Coriander, aniseed, celery and indigenous caraway were the most frequently used spices and aromatic plants in this region. There is little evidence of fennel, pine kernels, wild basil, mustard, poppies and garlic as well as marjoram / oregano, wild thyme, verbena and mint. With the arrival of the Romans wine quickly became popular, but beer, the traditional Gaulish beverage, remained much appreciated in this region. The most widespread and renowned type was barley ale based on spelt. They also drank mead, a beverage made of fermented wheat, water and honey. 1 2 57 Second Floor 8
Second Floor Food The Table of the Poorer People The Table of the Poorer People The staple diet of poor people consisted of puls, a porridge based on cereals, bread and legumes especially beans and lentils. In addition, they used various aromatic herbs and vegetables such as carrots, cabbage, amaranth, mountain spinach, celery, sorrel, lamb’s lettuce, turnips and beetroot. Types of fruit that were eaten by people of all classes included apples, pears, cherries, plums, nuts, hazelnuts, wild strawberries, raspberries, blackberries and elderberries. Mushrooms were also much appreciated. Places of production of the major foodstuffs in Roman times 58 Second Floor
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Avenches - Roman Museum - Permanent
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Ground Floor - Introduction Switzer
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Page 21 and 22: Ground Floor Miscellaneous 31. Lime
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Page 43 and 44: First Floor Religion The Local Gods
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Page 57: Second Floor Kitchen and Tableware
Page 61: Second Floor Food Types of Tablewar
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