Transcript Food and Eating

Food and Eating
Tom O’Connor
Mr. Hayes
Period 2
Ientaculum (Breakfast)

Might consist of
bread dipped in
watered down wine.
Sometimes a little
honey would be
used, and perhaps a
few dates or olives
would be included.
Prandium (Lunch)

Bread, fruit, cheese,
or perhaps some
leftovers from dinner
the night before.
Cena (Dinner)

This was the main
meal of the day,
generally served in
the late afternoon.
The typical dinner
had three courses.
Gustus

This was first,
appetizer course of
dinner. Mulsum
(wine mixed with
honey) would be
served along with
salads, eggs,
shellfish, mushrooms
and other appetizers.
Cena

This was the second
course of dinner; the
meat course. It might
include pork, poultry,
fish, game, and/or
exotic birds, served
with vegetables.
Secundae Mensae (Second Table)

This was the final course
of dinner. It was given its
name because at dinner
parties, the entire table
was removed after the
first two courses, and a
new one put in its place
for the final desert
course. It offered fruits;
plain, stuffed and in
sauces, honey cakes,
nuts and, of course,
wine.
Pistor

This was the local
baker of the poor
who collected wheat
and cooked it for
them.
Triclinium

This was the dining
room of wealthy
roman household
where dinner parties
were held.
Summus, Medius, Imus (Top,
Middle, Bottom)

These were the
three couches
located in the
triclinium where
guests would sit,
according to their
social status.
Garum

This was a sauce
similar to our
common-day
Worcestershire
sauce, made by the
fermentation of fish
with salt.