#iitutor #AncientHistory #PompeiiAndHerculaneum
There is a lot of evidence about food and dining from Pompeii. Food was generally prepared on small portable braziers or tripods cooked over charcoal. Some houses had specific kitchen areas. Wealthy homes appear to have had a room specifically used as a dining room it was called the “triclinium”. This was named after the three couches people relined on while eating. Food was placed on small tables by the couches. Family and guests would be served by slaves. Different eating utensils were used such as spoons and table ware. Ready-cooked food was available in food shops. Remains of organic material have been found in Herculaneum, this includes: carbonised dates, figs, prunes, almonds, chestnuts, and loaves of bread. Recipes: A collection of recipes attributed to a man belived to be M. Gavius Alpicus has been found. These recipes which have been altered over time, give us an idea of what was eaten. There was a wide range of fresh produce. Simple meals of bread, cheese, nuts and salads could be made quickly. An elaborate meal consisted of three main parts. The entrée, The main course, and dessert. Garum: The Romans loved spicy, strong flavourings in their food. Garum was a favourite. It was a thick, salty, fish sauce. Clothing: The Toga was often worn by men. It was a heavy woollen garment. It was a garment for formal occasions. Men of rank and the “equestrian” class usually wore a knee length belted tunic. Working men and slaves wore a similar tunic. They also wore a belt. Women’s clothes: Women of rank such as Eumachia wore a stola. It was a long sleevless tunic.
It was usually suspended at the shoulders from short straps. Health: The evidence indicates that people were generally well nourished. There was some wear and decay in their teeth. Tuberculosis and malaria were common diseases.