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Ancient Roman Recipes

Updated on December 25, 2015
Peter Ustinov checks out what's on the menu
Peter Ustinov checks out what's on the menu | Source

Food fit for Emperors

There was a lot more to Ancient Roman food than exotic dishes served by slaves at orgies. Lavish feasts were commonplace among the rich, but ordinary people ate ordinary meals, not very different to what we eat today.

The Romans dined on roast pork in spicy sauces, snacked on cheese with dates and nuts, ate omelettes with mushrooms and enjoyed desserts of cheesecake and figs in custard.

Apicius, a popular Roman chef, produced an ancient cookbook which can still be used today allowing any of us to throw together a meal very much like that eaten by the ordinary people, the plebians of Rome. And, if you're feeling adventurous in the kitchen, you can also reproduce the more exotic offerings which once graced the table of Emperors.

Prepare an Ancient Roman Meal

You don't have to prepare and cook a Giraffe or a Flamingo to have an Ancient Roman meal, here are some simple recipes which are almost authentic.

I've made all of these dishes in my kitchen and can vouch for their simplicity. Anyway, who's going to argue about fish sauce?

An Ancient Roman Kitchen


From The Pompejanum, the reproduction of a Roman house, built in Aschaffenburg in 1840-1848 for King Ludwig I of Bavaria,. The Pompejanum (Pompeiianum) is now a Museum.

Roman Ingredients

Roman food was heavily reliant on fish sauce for its success. Wine, honey, vinegar, oil and fish sauce combined to create a balance of sweet-sour-salt.

Caroenum : Very sweet cooking wine, reduced to one-third its volume by boiling, and mixed with honey. You can add honey to a sweet wine or grape juice.

Defrutum : Thick fruit syrup, or a sort of Roman marmalade.

Garum : Fish Sauce. This was used to make foods salty in taste. You can substitute sauce from the Asian Supermarket. Nuoc Mam, Nam Pha.

Liquamen : is "any kind of culinary liquid, depending upon the occasion". It may be interpreted as brine or another word for light fish sauce. Use a pinch of salt in white wine if you have no fish sauce.

Pepper : For 'pepper', use nutmeg or allspice.

Not dormice, chicken drumsticks
Not dormice, chicken drumsticks | Source

Want to cook a Dormouse?

From Apicius : 'Pound with pepper, caraway, cumin, bay leaves, dates, honey, vinegar, wine, liquamen and olive oil, then roast.'

A dormouse is hard to come by these, in this recipe, I marinate chicken drumsticks overnight and call them dormouse (Gliris)

Cook Time

Prep Time: 20 min

Total Time: Marinate overnight

Serves: 2 - 4


  • 8 Chicken drumsticks
  • 1 cup plain all-purpose flour
  • 2 teaspoons cumin seeds
  • 2 teaspoons caraway seeds
  • 2 teaspoons sweet paprika powder
  • tablespoon honey
  • 2 bay leaves
  • A little vegetable oil


  1. Crush the cumin seeds using a mortar and pestle or equivalent
  2. Put the flour in a plastic bag with the crushed cumin, bay leaves, caraway and paprika..
  3. Lightly dab some vegetable oil on the drumsticks and toss them in the bag with the flour.
  4. Drop the honey into the bag. Give it a swirl around and leave the bag in the frig overnight so the flavours sink in.
  5. Place the drumsticks in a lightly oiled baking pan and bake for 20 - 30 mins, or until a skewer pushed into the thickest part releases only clear juice
3.9 stars from 21 ratings of Baked Dormouse (Chicken Drumsticks)

Do you really want to cook a Dormouse?

In Ancient Roman times the dormouse was a delicacy, but these days it's one of the greatest threats to native British woodland.

After escaping from a private collection in the early 1900s, these rodents strip bark from trees, destroy fruit crops and, incidentally, chew through electrical wiring in homes.

It's listed as an invasive threat and no one would mind if you cooked a few.

Thynnus (Tuna)

I based this recipe on Patrick Faas' Around the Roman Table: Food and Feasting in Ancient Rome.

What the Romans called the Ingredients:

Ius in cordula assa : : piper, ligustcum, mentam, cepam, aceti modicum et oleum.

What we call the Ingredients:

sauce for roast tuna : : pepper, lovage, mint, onion, a little vinegar, and oil.

Cook Time

Prep Time: 5 minutes

Total Time: 5 minutes

Serves: Depending on the tuna steaks - one per person


  • 2 large Tuna Steaks and ingredients for the vinaigrette- -
  • 3 tablespoons strong vinegar
  • 2 tablespoons garum (or vinegar mixed with a little anchovy paste)
  • cup of olive oil
  • 4 finely chopped shallots
  • 1 teaspoon pepper
  • 1 teaspoon lovage seeds (or celery seeds)
  • bunch of fresh mint
  • olives to garnish


  1. Brush your tuna fillets with oil, pepper and salt.
  2. Grill them on one side over a hot barbecue.
  3. Turn them and brush the roasted side with the vinaigrette. Repeat.
  4. Don't let tuna overcook, the flesh should be pink inside.
  5. Serve with the remains of the vinaigrette.
  6. Garnish with a few olives

Globuli (sweet fried curd cheese)

Gorgeous Glubuli
Gorgeous Glubuli | Source

Curd Cheese?

Curd cheese is similar to cream cheese but with a lower fat content with a light flavour, colour and texture.

I use ricotta or sometimes bocconcini for this delightful sweet

Cook Time

Prep Time: 1 minute

Total Time: 1 minute



  • Curd cheese, 500 g or about 1lb
  • A cup of semolina
  • honey
  • olive oil


  1. Drain the the curd cheese. Use a sieve or colander, or let it hang in cheese cloth, or squash excess moisture out any way which suits you
  2. Mix with the semolina into a loose dough and let it sit for a few hours. (Have a sip of Vino Caroenum while you wait).
  3. With wet hands, form the mixture into dumplings.
  4. Quickly fry dumplings in olive oil for a few minutes.
  5. Drain and roll in honey.

Libum (Ancient Roman Cheesecake)

Libum was a sacrificial cake offered to the household spirits. The Romans ate it as well!

The following recipe is from Cato, the Consul, statesman and soldier, recorded in his book (instructions for running a farming property), De Agri Cultura. I'm sure he got the recipe from his Cook.

Canny Granny

Cook Time

Prep Time: 5 minutes

Total Time: 45 minutes



  • Half a cup of plain all-purpose flour
  • One cup of ricotta cheese
  • 1 egg, beaten
  • bay leaves
  • Half a cup of clear honey


  1. Sift the flour in a mixing bowl.
  2. Beat the cheese until soft, stir into the flour.
  3. Add the beaten egg to the flour/cheese mixture, forming a soft dough
  4. Divide the dough into four and shape each piece into a bun
  5. Place on a greased baking tray with a fresh bay leaf underneath.
  6. Heat the oven to 375F - 190C. Bake for 35 - 40 minutes until golden brown.
  7. Warm the honey, pour into a flat plate, place the buns on it to rest till the honey is absorbed

Isicia Omentata (Hamburgers)

Isicia Omentata
Isicia Omentata | Source

Feed the Kids on Ancient Roman Food

Tell the kids they're going to have an Ancient Rome lunch.The food of gladiators, the food of emperors! Then serve them up ..

Pita bread with falafel and feta cheese

Chopped apples with yogurt and honey

They want meat? Make up some hamburgers - ( Isicia Omentata) - from the following recipe. Leave out the wine, go easy on the peppercorns, use a little water to moisten instead. Orange juice gives an exotic flavour..

Remember No tomato sauce. No ketchup

Cook Time

Prep Time: 10 minutes

Total Time: 20 minutes

Serves: a horde of children


  • 500 g minced meat
  • 1 french roll, soaked in white wine (or non-alcoholic cider)
  • 1/2 tsp freshly ground pepper
  • 50 ml Liquamen (or a little white wine with a pinch of salt - or orange juice)
  • some pine nuts and green peppercorns
  • a little Caroenum (optional)
  • Baking foil

What's Caroenum?

Caroenum is a very sweet cooking wine, reduced to one-third its volume by boiling, and mixed with honey. Powerful stuff! You can substitute Marsala or Sweet Sherry, or add honey to grape juice


  1. Mix minced meat with the soaked french roll. Grind up the pine nuts and peppercorns, mix into the meat.
  2. Form small balls with your hands.. Put them in a little packet of foil and add a splash of Caroenum. Close the packet.
  3. Bake for 10 - 15 mins.

Kydonion syn Meliti - Quince with Honey, from Apicius

With quince boil it with honey and a little wine, after peeling off the skin; or remove the core and steep in honey, mold dough made from spelt around the whole quince, place in the embers and let the dough burn away completely; then this burnt layer is removed and so the whole quince is cooked and all the honey absorbed.

Ova Spongia ex Lacte

Eggs with Honey

Do you remember Ova Spongia ex Lacte from schooldays? Here's the full recipe from Apicius' De Re Coquinaria.

Ova spongia ex lacte: ova quattuor, lactis heminam, olei unciam in se dissolvis, ita ut unum corpus facias. in patellam subtilem adicies olei modicum, facies ut bulliat, et adicies impensam quam parasti. una parte cum fuerit coctum, in disco vertes, melle perfundis, piper adspargis et inferes.

Let's cook it!

Ova Spongia recipe

  • 3 TBLsp honey
  • 4 eggs
  • 275 ml milk
  • 25 g butter
  • 1 TBLsp olive oil
  • Good pinch of black pepper


  1. Beat together the eggs, milk and oil.
  2. Pour a little olive oil into a frying pan and heat. When this is sizzling add the omelette mixture.
  3. Agitate with a fork until the mix starts to solidify (this will make for a lighter omelette).
  4. When thoroughly cooked on one side turn the omelette over and cook on the other side. Fold in half and turn out onto a plate.
  5. Warm the honey and pour over the omelette. Fold this over once more and cut into thick slices.
  6. Sprinkle with black pepper and serve.


Allspice, Fructus Pimentae, with its pleasing clove-like aroma can be exchanged for the 'pepper' in many ancient Roman recipes.

It's a handy liitle spice, used by modern cooks for stews, sauces and for flavouring pickled vegetables.

Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. In much of the world, allspice is called pimento because the Spanish mistook the fruit for black pepper, which they called pimienta. (This is especially confusing since the Spanish had already called chillies pimientos).

What are these sauces? What's garum?

As they are with modern Romans, sauces and marinades were an essential element in ancient Roman cuisine.

One of the most popular was garum, a salty, pungent sauce made by fermenting fishgut, tails, heads, and other small whole fish in salt for several days out in the sun. Factories, salsamentarii, churned out massive amounts or you could make your own in the courtyard. It was really popular.

We don't need to use the original recipe, you can use a bit of Worcestershire sauce instead. Or buy a bottle of fish sauce from the Asian Supermarket - either Nuoc Mam or Nam Plah.

* Look for sauce of a light amber colour and the words nhi or thuong hang on the label. These terms indicate that the condiment came from the first extraction of liquid from the fermented fish. Grades of fish sauces are similar to that of olive oils. The first extraction is of the highest quality

Garum - Fish Sauce

Garum, as the Romans made it

Or why I buy my fish sauce at the Supermarket

From Gargilius Martialis, De medicina et de virtute herbarum

Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity.

Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high.

Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid.

If you want to try these instructions, best of luck to you! Please let me know how it went.

Reconstruction of a Roman Kitchen

Could you work in this kitchen?
Could you work in this kitchen? | Source

A Taste of Ancient Rome

A Taste of Ancient Rome
A Taste of Ancient Rome

Giacosa gives us the original Latin text of several recipes from the ancient world, translates them into simple English and then gives us a list of ingredients which are available in our modern world to make these dishes.

Easily create ancient Roman recipes with ingredients of today.


A Roman Banquet

A medium menu

How can you can talk about the food of Ancient Rome without at least one mention of a banquet?

Here's one of the menus from Apicius for a medium- sized banquet.

It tells us a lot about the extent of Roman trade, for the ostrich and flamingo came from Africa, the dates from Judea, and the spices from throughout the Empire.

history cookbook


  • Jellyfish and eggs
  • Sow's udders stuffed with salted sea urchins
  • Patina of brains cooked with milk and eggs
  • Boiled tree fungi with peppered fish-fat sauce
  • Sea urchins with spices, honey, oil, and egg sauce

Main Courses

  • Fallow deer roasted with onion sauce, rue, Jericho dates, raisins, oil, and honey
  • Boiled ostrich with sweet sauce
  • Turtledove boiled in its feathers
  • Roast Parrot
  • Dormice stuffed with pork and pine kernels
  • Ham boiled with figs and bay leaves, rubbed with honey, baked in pastry crust
  • Flamingo boiled with dates


  1. Fricassee of roses with pastry
  2. Pitted dates stuffed with nuts and pine kernels, fried in honey
  3. Hot African sweet-wine cakes with honey

In the Words of a Roman

The Arbiter of Elegance

Gaius Petronius (27-66 ) was the advisor to the Emperor Nero in matters of luxury and extravagance. Petronius boasted an official title - arbiter elegantiae. As befitted his office, he slept days and partied nights.

Here's an account of a light supper which he attended in the course of his research into the good life :

""After a generous rubdown with oil, we put on dinner clothes. We were taken into the next room where we found three couches drawn up and a table, very luxuriously laid out, awaiting us.

We were invited to take our seats. Immediately, Egyptian slaves came in and poured ice water over our hands. The starters were served. On a large tray stood a donkey made of bronze. On its back were two baskets, one holding green olives, and the other black. On either side were dormice, dipped in honey and rolled in poppy seed. Nearby, on a silver grill, piping hot, lay small sausages.

As for wine, we were fairly swimming in it."

Publicity Still from Quo Vadis

Fast Food of Ancient Rome

It wasn't all banquets

An Ancient Roman could also eat at a thermopolium, something like a small wine bar selling warmed wines and the ancient equivalent of fast food.

There were plenty of these hot food shops and taverna, places instantly recognisable to us as the handy corner shop blessed with a liquor license. A tradesman, sandal-seller or clerk would pick up some hot sausage, bread, cheese, dates and, of course, wine, on the way home.

What do you think of Ancient Roman food?

Would you eat Ancient Roman food?

See results

Fancy a Roman feast? While lying on the couch, you can leave a comment

© 2008 Susanna Duffy

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    • profile image

      Isaac 2 weeks ago

      I love food

    • profile image

      Hi 2 weeks ago


    • profile image

      Kayne west 16 months ago

      Beautiful website lol

    • profile image

      Mr peanut 16 months ago

      I like bikkies and cheese in my hair

    • profile image

      P.i Staker 16 months ago

      I like ghoti tacos

    • profile image

      Anonymous 16 months ago

      I loike fesh

    • click2CYtoday profile image

      click2CYtoday 3 years ago

      Being Italian, I love ricotta cheese, so that Libum sounds delicious! I'll be trying that soon (albeit minus the bay leave) and I'm really curious to see how it turns out - letting the "buns" soak up the honey seems like a great idea. Thank you!

    • Virginia Allain profile image

      Virginia Allain 3 years ago from Central Florida

      I'm glad you found a substitute for the dormouse in the one recipe. Not sure I could eat one.

      We have little chipmunks, maybe they would be good in that recipe.

    • groovyfind profile image

      Samantha Devereux 3 years ago from Columbia Mo

      These all look so fabulous! I think the Baked Dormouse might have to go on the menu this week!

    • FanfrelucheHubs profile image

      Nathalie Roy 3 years ago from France (Canadian expat)

      Globuli sounds good and close to the Indian sweet Gulab Jamun, which happen to be one of my favorite dessert

    • Frischy profile image

      Frischy 3 years ago from Kentucky, USA

      I had no idea these old recipes were still accessible to us today. Even more surprising is that they can be prepared in modern kitchens. They don't look very complicated either. I am seriously going to try that chicken. It looks so delicious.

    • profile image

      seegreen 3 years ago

      I like the look of the Ancient Roman Cheesecake. My daughter said she would dress up as a household spirit and accept the offering - all of it.

    • Lou165 profile image

      Lou165 3 years ago from Australia

      I think we'll have to find out how they cooked their jellyfish and eggs it sounds intriguing and there's certainly lots of jellyfish about.

      I think it would be quite fun to host an Ancient Roman Feast for friends one day, certainly something different and we could feel like we were being quite cultural while stuffing our faces!!

    • BahamasWeddings profile image

      BahamasWeddings 3 years ago

      interesting read and recipe

    • profile image

      RomeFan 3 years ago

      I love Italian and authentic Roman cuisine. Thanks for sharing these recipes. These will surely be added to my cookbook.

    • GypsyOwl profile image

      Deb Bryan 3 years ago from Chico California

      Thank you for the amazing recipes from Ancient Rome.

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      anonymous 3 years ago

      My husband and I been through so many trials with family deaths and his illness, that changed both of us. I became an unhappy and un appreciative wife. My husband left me for another woman. My relationship with the Lord was suffering. His leaving was the worst thing that ever happened to me. One day while I was going through the internet I saw a man called Dr. Ibolo, I contacted him he told me to have only trust, hope, faith and courage as he proceeds with my spell work, in 2days my lost husband came back.... And now we are one happy family and his sickness is no more and I got pregnant in few days and now we have a baby boy... Thanks to Dr. Ibolo, you can contact him on his email at ( for help

      he informed me that he is specialized on other problems like;

      (1) need your ex lover back

      (2) want a good job

      (3) want to have a good job post

      (4) want people to believe anything you say e.t.c...

      Thank you and be blessed

    • SandyMertens profile image

      Sandy Mertens 3 years ago from Frozen Tundra

      The history and food seem very interesting.

    • profile image

      ChocolateLily 3 years ago

      What a menu! I admit that some of it sounded good (not the dormouse...). Thanks for sharing these recipes!

    • gottaloveit2 profile image

      gottaloveit2 3 years ago

      What a fascinating read! We were just in Italy on vacation and visited Pompeii - I was fascinated by the stores that had that served hot food back in 710 b.c.

    • RobertConnorIII profile image

      Robert Connor 3 years ago from Michigan

      Excellent lens, can not wait to try cheesecake!

    • paulahite profile image

      Paula Hite 3 years ago from Virginia

      I love history and food, so this was a perfect combination. Your lens was featured on our G+ page today!

    • jmchaconne profile image

      jmchaconne 3 years ago

      As an Italian, I'm ashamed of myself for not being familiar with Roman Recipes! I really liked your image of the Roman Kitchen, and the recipes look delicious. That egg and honey reminds me of a frittata, it was the first thing I learned to cook by my grandmother as a boy. I wrote a lens about it called nonnas-potato-frittata. I'm going to try the egg and honey, sounds like it would taste similar to a flan. Thank you for a fantastic lens. I learned a lot about by culinary heritage!

    • OUTFOXprevention1 profile image

      OUTFOXprevention1 3 years ago

      I will have to try.

    • martingallagher profile image

      martingallagher 3 years ago

      Those chicken drumsticks looks amazing! Though lying on the couch and eat sounds uncomfortable, the Romans sure liked their food.

    • yoursfoolie profile image

      yoursfoolie 3 years ago

      I never lie on couches ~ always tell the truth on 'em, just like on chairs. But if that's what we're supposed to do, let's see, here: This was a terrible lense... Nope, can't do it ~ it was too interesting ~ and I'm not even a cook!

    • AnonymousC831 profile image

      AnonymousC831 3 years ago from Kentucky

      Great recipes, I cant wait to try these.

    • Jim Houston profile image

      Jim Houston 3 years ago from Wilmer, Alabama

      Very interesting Susan & great pictures. JimHouston33

    • profile image

      ssphia 3 years ago

      Great recipes! Thanks for sharing!

    • RestlessKnights profile image

      RestlessKnights 3 years ago

      Those chicken drumsticks look very appetizing!

    • profile image

      RomeFan 3 years ago

      Great lens! I love authentic Roman cuisine.

    • chrisilouwho profile image

      chrisilouwho 3 years ago

      really nice article, I learned a lot here!

    • golfstrongly profile image

      golfstrongly 4 years ago

      Wonderful article. Appealing layout. Great information.

    • federico-biuso profile image

      federico-biuso 4 years ago

      Wow, really great Lens! In addition to the content itself, I bet that this is the proper way to create a lens!!!

    • RHKnight profile image

      RHKnight 4 years ago

      Super excellence both in cuisine knowledge and in history.

    • Max Globe profile image

      Max Globe 4 years ago

      epic Romans!

    • steadytracker lm profile image

      steadytracker lm 4 years ago

      Wow, those are some really great looking recipes. My mouth is already watering. Thank you for sharing them.

    • steadytracker lm profile image

      steadytracker lm 4 years ago

      Wow, those are some really great looking recipes. My mouth is already watering. Thank you for sharing them.

    • profile image

      anonymous 4 years ago

      @anonymous: Great recipes. Thank you for the virtual tour. I can taste ancient Roman recipe. It's more romantic when you serve one of the appetizers while in bed. Please visit

    • Raymond Eagar profile image

      Raymond Eagar 4 years ago

      If I had not allready had my potjie kos for lunch I would have been realy hungry after reading your lens , thanks .

    • LoriBeninger profile image

      LoriBeninger 4 years ago

      This is a fantastic lens! Thank you for the tour of Ancient Rome ala our stomachs!

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      nifwlseirff 4 years ago

      I didn't realise honey was used in most Roman dishes - fascinating - thanks!

    • profile image

      anonymous 4 years ago

      Such a lens here, very historic and appetizing at the same time.

    • profile image

      anonymous 4 years ago

      Fascinating lens, but I think I gained 10 pounds just reading it!

    • profile image

      CannyGranny 4 years ago

      Called in to check on the scrambled eggs recipe from Ancient Rome

    • profile image

      Ruthi 4 years ago

      Fabulous fun and food recipes you've shared here, Susanna! Now all I need to do is find myself a prince of a fella to cook me up an ancient Roman feast fit for a queen!

    • Meganhere profile image

      Meganhere 4 years ago

      I LOVE Roman history so I really enjoyed this lens.

    • yarfodg profile image

      yarfodg 4 years ago

      Wonderful unique set of recipes... I must try some of these :-)

    • imagelist lm profile image

      imagelist lm 4 years ago

      Thanks for sharing...

    • Rhonda Lytle profile image

      Rhonda Lytle 4 years ago from Deep in the heart of Dixie

      I'm going to try the cheesecake. I had no idea it went back so far. How cool!

    • chi kung profile image

      chi kung 4 years ago

      I have to try some of the recipies you shared here- delicious!

    • stephen777 profile image

      stephen777 4 years ago

      How interesting. Most people have their our own idea of what Romans ate, based on T.V. and films. How far off the mark they are indeed. Thank you for opening our eyes on the ancient Roman world.

    • SheGetsCreative profile image

      Angela F 4 years ago from Seattle, WA

      What an interesting food lens !

    • happy-birthday profile image

      Birthday Wishes 4 years ago from Here

      So many good recipes... Thanks a lot for sharing this amazing lens!!!

    • geosum profile image

      geosum 4 years ago

      Fantastic lens. Glad I discovered it. More recipes for my collection.

    • Fridayonmymind LM profile image

      Fridayonmymind LM 4 years ago

      This is amazing. I like the sound of the globuli.

    • Vikk Simmons profile image

      'Vikk Simmons 4 years ago from Houston

      I'm a little amazed that we even have the recipes. Had no idea.

    • Loretta L profile image

      Loretta Livingstone 4 years ago from Chilterns, UK.

      What a fascinating lens, but I think eating lying down would give me indigestion. Great research.

    • mrsclaus411 profile image

      mrsclaus411 4 years ago

      Wow! The Ancient Roman Meal is very engaging! Would love to try this out soon. Thanks for sharing! This is a nice lens!

    • profile image

      anonymous 4 years ago

      A little gripe. I've just done the test and supposedly got one wrong - but itâs the quiz that is wrong. Most of the time Romans did NOT eat lying down. Couches were for very formal dining only. Most Romans and for most of the time all Romans ate as we do - sitting on benches or chairs at a table.

    • GeekGirl1 profile image

      GeekGirl1 4 years ago

      Ancient cookbook for modern day living would be awesome to have.

    • worldflashpacker profile image

      worldflashpacker 4 years ago

      It makes you wonder whether we overcomplicate recipes today. I bet the quality of ingredients was better then as well. Great lens. Feed me some grapes - NOW!!

    • worldflashpacker profile image

      worldflashpacker 4 years ago

      It makes you wonder whether we overcomplicate recipes today. I bet the quality of ingredients was better then as well. Great lens. Feed me some grapes - NOW!!

    • profile image

      ArtandTrend 4 years ago

      I get the good knowledge here. This is just the first time I know the Roman recipes. They are very charming! I am hungry now.

    • Jogalog profile image

      Jogalog 4 years ago

      I think I would actually like Roman food!

    • OrganicMom247 profile image

      OrganicMom247 4 years ago

      These are priceless.

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      anonymous 4 years ago

      its great information on ancient Roman food..:-)

    • profile image

      anonymous 4 years ago

      I really liked this article on Culture & Societyâ¦..its great information on ancient Roman food..contents are understandable and worth to be noticedâ¦it is going to help people find their next insight

      Kelly bushing

    • tkeiser profile image

      tkeiser 4 years ago

      Maybe because it's lunch time, but your lens has made me hungry. I want to try the eggs with honey.

    • profile image

      CuriousBoy 4 years ago

      Great lens, interesting recipes and miscellaneous info and well documented.

      Good work!

    • Adventuretravels profile image

      Giovanna Sanguinetti 4 years ago from Perth UK

      Hi nice lens very interesting. I once watched a program about medieval food because cooking is one of my interests, but I had to turn it off, the recipes were making my stomach turn! The Romans had better taste -I think! thanks for this it's very interesting. (ancient Rome are also one of my interests BTW!)

    • profile image

      Mit1357 4 years ago

      Indeed very tasty lens.

    • mrsclaus411 profile image

      mrsclaus411 4 years ago

      Ancient Rome sure served up some interesting dishes.

    • profile image

      Science-Fiction-Fan 4 years ago

      I'd like to try the chicken-substitute for dormice recipe

    • KathyFirak profile image

      KathyFirak 4 years ago

      Great to find recipes that have an interesting story behind them.

    • JJGJJG profile image

      JJGJJG 4 years ago

      Interesting, you had me at Dormice, lol

    • carocwn profile image

      carocwn 4 years ago

      Lavish feasts ... I can just see now. Cool lens.

    • Virginia Allain profile image

      Virginia Allain 4 years ago from Central Florida

      Wonderful information about what Romans ate. I like your adaptations to modern ingredients so anyone can serve a Roman meal.

    • takkhisa profile image

      Takkhis 4 years ago

      Great ancient roman recipes.

    • rodica7 lm profile image

      rodica7 lm 4 years ago

      Great lens

    • profile image

      ruaridhmcdonald 4 years ago

      Now if only I can convince my other half...

    • profile image

      anonymous 4 years ago

      Interesting and informative lens, def some things in those recipes that I would not put in my mouth

    • vegasgeorge profile image

      vegasgeorge 5 years ago

      Very interesting info and a great look at the Romans. Thanks!

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      JoshK47 5 years ago

      Popping back in with blessings for this tasty lens!

    • tobydavis profile image

      tobydavis 5 years ago

      Wonderful, interesting lens - never would have thought of it - fab fun for a theme party! :-)

    • profile image

      anonymous 5 years ago

      I teach HISTORY.....If possible, I am new at this, a teacher trying to make a difference and have my word get out... could you check out my lens

      I would truly appreciate a LIKE.....Thank you!

    • newmorningdews profile image

      newmorningdews 5 years ago

      wow nice info.

      I have played the Rome Total War 100 times ... lol

      Thank you

    • victoriahaneveer profile image

      victoriahaneveer 5 years ago

      I learnt Latin at school and remember one day we had an Ancient Roman Feast. We had to dress up in togas (ahem, bedsheets) and make Roman dishes to share. We all reclined to eat (not on padded couches but on the hard floor of our school gym) and I remember it was great fun! Not a fried dormouse in sight but lots of laughs. I still have a photo actually!

    • rooshoo profile image

      rooshoo 5 years ago

      There are some cool lenses on Squidoo, this has got to be one of the best. Bookmarked! That Cooking Apicius cookbook is totally going on my wish list!

    • NausetViews profile image

      Kristen 5 years ago from Boston

      Loved learning about these recipes.

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      anonymous 5 years ago

      Thanks for sharing, I like this lens!

    • profile image

      anonymous 5 years ago

      great lens :)

    • kopox profile image

      kopox 5 years ago

      these food recipes is so ancient...

    • Mami Design profile image

      Mami Design 5 years ago

      Amazing lens - blessed!

    • David Stone1 profile image

      David Stone 5 years ago from New York City

      Loved it, and especially your light, humorous touch in creating it. Made me hungry.

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      rafael-portilho 5 years ago


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      AdriatiX 5 years ago

      Fantastic lens. Another recepies to try.

    • Riesling profile image

      Riesling 5 years ago

      Great work

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      anonymous 5 years ago

      @Jogalog: You do realize modern civilization only became as sophisticated again as the Romans were around 1800, give or take a century?

    • RationalHedonist profile image

      RationalHedonist 5 years ago

      Very interesting. I think the simpler foods are more better for you than the foods we buy now chock full of additives.