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Puls (food)
Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the Ancient Roman cuisine, cuisine of Ancient Rome. The dish was considered the aboriginal food of the Ancient Rome, Ancient Romans, and played a role in archaic religious rituals. The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to polenta or risotto.Stambaugh, ''The Ancient Roman City'', p. 144. References {{Reflist Ancient dishes Food in ancient Rome ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pottage
Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', which is a dish of more recent origin. Pottage ordinarily consisted of various ingredients, sometimes those easily available to peasants. It could be kept over the fire for a period of days, during which time some of it could be eaten, and more ingredients added. The result was a dish that was constantly changing. Pottage consistently remained a staple of poor people's diet throughout most of 9th to 17th-century Europe. The pottage that these people ate was much like modern-day soups. When wealthier people ate pottage, they would add more expensive ingredients such as meats. Preparation Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavour; this was intended to break down complex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farro
Farro is a grain of any of three species of wheat, namely einkorn, emmer, or spelt, sold dried and cooked in water until soft. It is used as a side dish and added to salads, soups and stews. Etymology The English word is borrowed directly from Italian , first documented in English in 1828 when the botanist Samuel Frederick Gray mentioned it. It derives from Latin (spelt, grain). Description Farro is made from any of three species of hulled wheat (those that retain their husks tightly and cannot be threshed): spelt (''Triticum spelta''), emmer (''Triticum dicoccum''), and einkorn (''Triticum monococcum''). In Italian cuisine, the three species are sometimes distinguished as ''farro grande,'' ''farro medio,'' and ''farro piccolo''. Emmer is the most common variety of farro grown in Italy, specifically in certain mountain regions of Tuscany and Abruzzo. It is considered to be of higher quality for cooking than the other two grains and thus is sometimes called "tru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staple Dish
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains (cereals and legumes), seeds, nuts and root vegetables (tubers and roots). Among them, cereals (rice, wheat, oat, maize, etc.), legumes (lentils and beans) and tubers (e.g. potato, taro and yam) accoun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Roman Cuisine
The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from republic to empire, and Roman economy#Trade and commodities">Roman trading with foreigners along with the empire's enormous expansion exposed Romans to many new foods, provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth. Archaeology Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the ancient Roman diet. Phytoliths have been found at a cemetery in Tarragona, Spain. Imported figs were among the charred foods preserved when Boudica and her army burned down a Roman shop in Colchester. Chickpeas and bowls of fruit are known from Herculaneum, preserved since Vesuvius destroyed the town in 79 AD. Remains of small fish bones, sea urc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome is the Roman people, Roman civilisation from the founding of Rome, founding of the Italian city of Rome in the 8th century BC to the Fall of the Western Roman Empire, collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), the Roman Republic (50927 BC), and the Roman Empire (27 BC476 AD) until the fall of the western empire. Ancient Rome began as an Italic peoples, Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually controlled the Italian Peninsula, assimilating the Greece, Greek culture of southern Italy (Magna Graecia) and the Etruscans, Etruscan culture, and then became the dominant power in the Mediterranean region and parts of Europe. At its hei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pliny The Elder
Gaius Plinius Secundus (AD 23/24 79), known in English as Pliny the Elder ( ), was a Roman Empire, Roman author, Natural history, naturalist, and naval and army commander of the early Roman Empire, and a friend of the Roman emperor, emperor Vespasian. He wrote the encyclopedic (''Natural History''), a comprehensive thirty-seven-volume work covering a vast array of topics on human knowledge and the natural world, which became an editorial model for encyclopedias. He spent most of his spare time studying, writing, and investigating natural and geographic phenomena in the field. Among Pliny's greatest works was the twenty-volume ''Bella Germaniae'' ("The History of the German Wars"), which is Lost literary work, no longer extant. ''Bella Germaniae'', which began where Aufidius Bassus' ''Libri Belli Germanici'' ("The War with the Germans") left off, was used as a source by other prominent Roman historians, including Plutarch, Tacitus, and Suetonius. Tacitus may have used ''Bella Ger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emily Gowers
Emily Joanna Gowers, ( Thomas; born 27 September 1963) is a British classical scholar. She is Professor of Latin Literature at the University of Cambridge and a Fellow of St John's College, Cambridge. She is an expert on Horace, Augustan literature, and the history of food in the Roman world. Early life and education Gowers attended Oxford High School. She studied Classics at Trinity College, Cambridge and was awarded her BA in 1985 followed by her MA in 1990. Gowers remained in Cambridge for her PhD with a dissertation entitled ''The representation of food in Roman literature'' in 1990 for which she was awarded the Hare Prize. She was a Junior Research Fellow at Trinity College, Cambridge from 1988 to 1991. Academic career From 1991 to 1993, Gowers was a lecturer in Latin at University College, London followed by a period as an honorary research fellow at the same institution. In 1998 Gowers became an affiliated lecturer for the Faculty of Classics, University of Cambridge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named ''žganci''. Its consumption was traditionally associated with lower classes, as in times past Mush (cornmeal), cornmeal mush was an essential food in their everyday nutrition. Etymology Polenta covered any Husk, hulled and crushed grain, especially Barley, barley-meal. It is derived from the Latin ''pollen'' for 'fine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Risotto
Risotto ( , ; from , 'rice') is an Italian cuisine, Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables. Many types of risotto contain butter, onion, white wine, and Parmesan, Parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its signature yellow colour. Recipes 78-80. Still, in print, there are many editions in many languages. Risotto in Italy is often a Italian meal structure#Formal meal structure, first course (), served before a Italian meal structure#Formal meal structure, second course (), but is often served with as a one-course meal. History Rice has been grown in southern Italy for centuries, and gradually made its way to northern Italy, where the marshes of the Po Valley were suitable for rice cultivation. According to a legend, a young glassblower's apprentice of the Veneranda Fabbrica del Duomo di Milano from Flan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Dishes
Ancient history is a time period from the beginning of writing and recorded human history through late antiquity. The span of recorded history is roughly 5,000 years, beginning with the development of Sumerian cuneiform script. Ancient history covers all continents inhabited by humans in the period 3000 BCAD 500, ending with the expansion of Islam in late antiquity. The three-age system periodises ancient history into the Stone Age, the Bronze Age, and the Iron Age, with recorded history generally considered to begin with the Bronze Age. The start and end of the three ages vary between world regions. In many regions the Bronze Age is generally considered to begin a few centuries prior to 3000 BC, while the end of the Iron Age varies from the early first millennium BC in some regions to the late first millennium AD in others. During the time period of ancient history, the world population was exponentially increasing due to the Neolithic Revolution, which was in full prog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
