Ancient Roman Food

Ancient Roman food reflected the diversity, trade networks, and social structure of the Roman world. The Roman diet was based on staples such as bread, porridge, olives, cheese, vegetables, and fruit, with meat eaten more often by the wealthy than the poor. Fish and seafood were popular, especially garum, a fermented fish sauce used to flavour many dishes. Roman cooking relied on herbs, spices, honey, and wine rather than sugar. Meals varied by class, from simple daily food to elaborate banquets featuring multiple courses. Archaeological finds, written recipes, and kitchen remains reveal how food played an important role in Roman daily life, culture, hospitality, and social status.