Pompeii and Herculenem: Food Diet Flashcards
Which sources of food were commonly grown in the Campanian region?
Wine and Grain were commonly grown in the Campanian region.
What other types of food does citizens of Campania commonly eat?
Grapes, Olives, Peaches, Apricots, Lemons, Cherries, Plums, Pears, Figs, Cabbages, Onions, Tuna, Mackerel, Anchovies, Moray Eels, Garum (fish sauce), Prunes, Almonds, Chestnuts, Walnuts, Myrtle Berry, Pomegranates and loaves of Bread.
How is food prepared?
Food was prepared on small portable braziers or tripods cooked over charcoal.
Which room was specifically used as a dining room by wealthy people?
The Triclinium was the dining room that was used by wealthy people.
What was the Triclinium named after?
The Triclinium was named after the three couches, which people lye on while dining.
Where was the food placed in the Triclinium?
The food was placed on small tables, while the family and guests was served by slaves.
What eating utensils were used during feasts?
Silver spoons and tableware were used during feasts.
What organic material had been excavated in Herculaneum?
Carbonised dates, figs, prunes, almonds, chestnuts, walnuts, olives, myrtle berry, pomegranates and loaves of bread.
Who’s been responsible for a collection of recipes, estimated to be from the 1st century?
It’s likely to have been M. Gavin’s Alpicius.
What types of meats had been used in recipes?
The types of meat used in recipes had been pork, beef, lamb, venison, goat, rabbit, salted meats and cured ham.
What types of seafood had been used in recipes?
The type of seafoods that had been used is fish, oysters, clams, squid, octopus and prawns.
What types of Poultry had been used in recipes?
The types of Poultry that had been used is pigeons, ducks, cranes, geese and chicken.
What types of fruits were used in recipes?
The types of fruit that were used was figs, apples, grapes, quinces, plums, pears and blackberries.
What were the types of vegetables used in recipes?
The types of vegetables that was used was turnips, truffles, olives, beetroot, celery, mushrooms, asparagus, marrow, cucumber, cabbage, leeks, radishes, lettuce, artichokes and carrots, peas and lentils.
What are the three main parts of an elaborate meal?
The entree (gustum), the main course (men’s aerials primae) and dessert (mensa secundae)
