0
The courses were Gustatio Mensae primae , Mensa secundae
2 answers
The courses were: gustatio, the first course or hors d'oeuvre, the prima mensa the main course and the secunda mensa, dessert
1 answer
Dinner in Latin was cena. it was the main meal of the day. The Romans had dinner at around 4 pm in the summer and in 2 pm in the winter. This was because the roman day started at dawn and ended at dusk. It consisted of a starter (gustatio), main course (prima mensa), and dessert (secunda mensa). The poor ate mainly bread , the puls (a king of porridge) or other cereal based foods.
1 answer
Gourmets of Antiquity The Roman Banquet Taken from: Great Ages of Man, Imperial Rome by Moses Hadas & The editors of Time Life Books The Roman banquet included everything from raw fish and crustaceans to the exotic specialties listed on the menu below, taken from a cookbood of Apicius. The affair usually lasted through the night. Entertainment was provided by dancers, musicians, acrobats and poets. GUSTATIO Jellyfish and eggs Sow's udders stuffed with milk and eggs Boiled tree fungi w/ peppered fish-fat sauce Sea urchins with spices, oil and egg sauce PRIMAE MENSAE Fallow deer roasted w/ onion sauce, rue Jericho dates, raisins oil and honey Boiled ostrich w/ sweet sauce Turtle dove boiled in its feathers Roast parrot Dormice stuffed w/ pork and pine kernels Ham boiled with figs and bay leaves, rubbed with honey, baked in bastry crust Flamingo boiled w/ dates SECUNDAE Fricassee of roses w/ pastry Stoned dates stuffed w/ nuts and pine kernels, fried in honey Hot African sweet-wine cakes with honey
1 answer
Gourmets of Antiquity The Roman Banquet Taken from: Great Ages of Man, Imperial Rome by Moses Hadas & The editors of Time Life Books The Roman banquet included everything from raw fish and crustaceans to the exotic specialties listed on the menu below, taken from a cookbood of Apicius. The affair usually lasted through the night. Entertainment was provided by dancers, musicians, acrobats and poets. GUSTATIO Jellyfish and eggs Sow's udders stuffed with milk and eggs Boiled tree fungi w/ peppered fish-fat sauce Sea urchins with spices, oil and egg sauce PRIMAE MENSAE Fallow deer roasted w/ onion sauce, rue Jericho dates, raisins oil and honey Boiled ostrich w/ sweet sauce Turtle dove boiled in its feathers Roast parrot Dormice stuffed w/ pork and pine kernels Ham boiled with figs and bay leaves, rubbed with honey, baked in bastry crust Flamingo boiled w/ dates SECUNDAE Fricassee of roses w/ pastry Stoned dates stuffed w/ nuts and pine kernels, fried in honey Hot African sweet-wine cakes with honey
4 answers
There were many foods in Pompeii. Some examples of dishes are parsley in a mortarium, grapes, pomegranates, small hot rolls, duck with cucumber sauce, mussels, pine kernels, leeks with olives and dates fried in honey. Seafood was very popluar, a fish sauce was frequently used. The way this sauce was made was by drying out fish (by letting them lie in the sun for days) then squeezing out the sauces. Honey was also a very popular food. Vegetables used were leeks, beets and carrots. Stuffed meat was very common as well: stuffed hare, stuffed cow's udder, etc. Sweet foods were used as dessert.
The names of the meals at dinner time were: gustatio(entree), prime mensae (main course) and secunde mensae (dessert). Bibenda was drinks, and convivia was entertainment, which often accompanied a meal. Breakfast was merely a slice of bread and a glass of water. Lunch was eaten at about midday and was of fish or meat, followed by fruit. A very, very popular meat was dormouse.
That's pretty much all I know. I hope I helped a little!
7 answers
The diet of the poor was not varied. They ate mainly unrefined bread, other cereal based foods and the puls, a type of porridge. They ate vegetables when they could afford them and ate meant only occasionally.
The Romans had breakfast (ientaculum) at dawn. The richer people, in addition to bread had eggs, cheese, and honey, milk and fruit. Lunch was at about 11 am and was just a snack of bread, cheese and leftovers from dinner. Dinner (cena) was in the mid-afternoon It consisted of starter (gustatio), main course (prima mensa), and dessert (secunda mensa).
Vegetables included artichokes, asparagus, beans, beets, broccoli, cabbages, carrots, celery, cucumbers, garlic, leeks, lentils, lettuce, mallow leaves, marrows, mushrooms, onions, parsnips, peas, pumpkins, radishes and turnips. Meats included dormice, goat, hare, lamb, mutton, snails, sucking pig, veal, venison, wild boar and sausages. Poultry included chicken, crane, dove, duck, fig-peckers, flamingo, goose, guinea fowl, ostrich, partridge, peacock, pheasant, pigeon and thrushes. Fish included catfish, carp, clams, crab, eel, hake, lobster, mackerel, mullet, mussels, octopus, oysters, prawns, rays, sardines, sole, swordfish and trout and tuna. Fruit included apples, dates, figs, grapes, melons, olives, quinces, pears, plumbs, pomegranates, and plums. Nuts included almonds, chestnuts, hazelnuts and walnuts.
1 answer
The rich romans liked to throw lavish dinner parties. Only the rich could afford meat, which included dormice, hare, lamb, mutton, pork, rabbit, sucking pig, venison, wild boar, and wild goat. Poultry included chicken, cranes, geese, doves, fig-peckers, flamingos, ostriches, partridge, peacocks, pheasants, pigeons, and thrushes. Sausages made with pork meat and blood were a delicacy. Pork was the favoured meat, peacocks and capons were eastern on special occasions. The Romans hardly ever ate beef. They flavoured their dishes with spices imported for India and the Spice Islands (in Indonesia) and fish sauces (garum and liquamen) which were made from whole small fish such as anchovies, sardines, mackerels, sprats, and herrings. The fish were macerated in salt and cured in the sun for one to three months so that they liquefied.
The starter (gustatio) could include fruit soufflé, fish soufflé, boiled eggs, leeks, salads (lettuce, mallow leaves mint, rocket), olives, pickled vegetables like asparagus, carrots, turnips, cucumbers and radishes, cooked melons or apricots, mackerel garnished with rue, oysters, and sow's udder marinated in tuna-fish brine. The main course (mensae primae) was meat or poultry-based and lobster or shellfish. Dessert was the mensae secundae. There would be different types of cheeses a, selection of fruit like grapes, apples, pears, figs, dates, and apricots served with honey, cheesecakes, nut cakes (walnut, hazelnut or almonds) and honey cakes with just honey and spelt wheat flour.
1 answer
