Ancient Rome
For all its grandeur, Rome ran on simple food: grain, olive oil and wine, livened by the fermented fish sauce called garum. But the Roman table also gave us some of the oldest recipes we can still cook. Explore everyday Roman eating, the empire's lost sauces, and dishes to make at home.
Frequently asked questions
- What did ordinary Romans eat every day?
- For most Romans the day ran on grain: puls, a savoury porridge of emmer wheat, plus bread, olives, cheese and whatever vegetables were in season. Meat was a treat for the poor and a daily assumption only for the rich.
- What was garum?
- Garum was a fermented fish sauce — fish and salt left to break down in the sun for weeks — used the way we use salt or soy sauce today. It was the defining seasoning of Roman cooking and was traded across the whole empire.
- Can you still cook Roman recipes at home?
- Yes. Recipes from Apicius and other sources adapt well to a modern kitchen: honey-and-cheese fritters (globi), herb-crusted dishes and simple pulses need no exotic equipment, and a splash of Asian fish sauce stands in for garum.