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Traditionally in the morning a breakfast was served, the ientaculum or iantaculum, at noon a small lunch, and in the evening the main meal of the day, the cena. Due to the influence of Greek habits and also the increased import of and consumption of foreign foods, the cena increased in size and diversity and was consumed in the afternoon, the vesperna was abandoned, and a second breakfast was introduced around noon, the prandium. Starters: This part of the meal was called gustatio or promulsis. It generally consisted of light, appetising dishes. The usual drink was mulsum, a mixture of wine and honey. Eggs - mostly hens' eggs, but also duck. At large feasts several starter dishes were served one after another. The leaves of many shrubs and weeds were cooked to a mush and strongly spiced; examples are elder, mallow, orache, fenugreek, nettles and sorrel. Pickled fruit and vegetables such as olives, chicory, cardoons, mallows, broccoli, asparagus, artichokes, leeks, carrots, turnips, parsnips, beets, peas, green beans, radishes, cauliflower, lettuces and field greens, onions, squash, cucumbers, fennel, melons, capers and cress were called acetaria and were thought to be appetising. The main dish usually consisted of meat. Common dishes were: Beef, though not very popular as cattle were working animals, used for such tasks as ploughing or pulling carts, so that their meat was usually very tough and had to be cooked for a long time to make it edible. Even calf meat was not popular; only a few recipes for it are known. Pork was the most usual and best liked meat. All parts of the pig were eaten, and more unusual parts like the breasts and uterus of young sows were considered delicacies. Wild boar were also bred and fattened before slaughtering.
Geese were bred and sometimes fattened. The technique of force-feeding was already known, and the liver of force-fed geese was a special delicacy, as it is today. Chicken was more expensive than duck. Other birds like peacocks and swans were eaten on special occasions. Capons and poulards (spayed hens) were considered special delicacies. In 161 BCE, the consul C. Fannius prohibited the consumption of poulards, though the ban was ignored.
Sausages, farcimen, were made of beef and pork according to an astonishing diversity of recipes and types. Particularly widespread was the botulus, a blood sausage which was sold on the streets. The most popular type of sausage was the lucanica, a short, fat, rustic pork sausage, the recipe for which is still used today in Italy and other parts of the world. Also the Portuguese and Brazilian linguiça is one of the heirs of this Roman sausage. For special effects, whole pigs were stuffed with sausages and fruit, roasted and then served on their feet. When cut the sausages would spill from the animal like entrails (delightful idea, must it at the next poker night). Deserts: Among fruits, grapes were the most preferred. The Romans distinguished between grapes for wine-making and grapes as food. Raisins were also produced. After grapes, figs and dates played a major part and pomegranates were eaten in many varieties. Quinces, various types of apples, apricots, peaches, cherries, pears, plums, currants, strawberries and melons were grown. Alcohol: Wine was normally mixed with water immediately before drinking. Wine was sometimes adjusted and "improved" by its makers: instructions survive for making white wine from red and vice versa, as well as for rescuing wine that is turning to vinegar.
Recipe Example Alexanders (Horse Parsley) Sauce
This sauce were an essential ingredient in Roman cooking and must have been used in recipes in ancient Roman times. Rather than using the stems in the same way as celery the leaves are used to flavour a in this recipe. Ingredients
35g flour
35g butter
60ml milk
1 tbsp finely-chopped Alexanders (Horse Parsley) leaves
sea salt to season Thoroughly mix the butter and flour together to form a smooth paste with the back of a spoon. Heat the milk in a saucepan and when it's scalded (ie just below boiling poinit) gradually whisk-in the flour and butter mixture a little at a time. Continue whisking until the sauce just comes to the boil. Add the chopped Alexanders leaves at this point, stir them in, season the sauce and serve. This makes an excellent accompaniment to fish dishes. 
Image Source and Further Information Associated Article from ArticleJackC A Look At The Dining Habits Of Ancient Romans
| | ARTICLE SUMMARY: It is only recently that the term brunch, referring to the time period between lunch and breakfast, came into fashion. This popular pastime was actually begun in Rome. The only difference is, is that they called it dinner. By : Gregg Hall 
Submitted 2007-07-28 10:45:21 | Modern society is quick to lay claim to inventing things that were actually introduced to society, many generations ago. We may take credit for wireless communication; however, from the beginning of time, this type of communication has been in existence. Tribes would communicate with other tribes by beating a code out on drums. Others used smoke signals. This is also true in terms of meals. It is only recently that the term brunch, referring to the time period between lunch and breakfast, came into fashion. This popular pastime was actually begun in Rome. The only difference is, is that they called it dinner.
Dinner for the ancient Romans was simple as compared to the late morning meal. It consisted primarily of vegetables. This meal was prepared by the wife or mother of the family, or by servants, as directed by the wife, if the family was affluent. The family would gather and dine in a room called the atrium and sit on stools at tables, once dinner was served. When it came to utensils, forks and knives were viewed as being very cryptic, and so the ancient Romans preferred to eat with spoons. They would also eat things like meat, cut into small, thin slices, with their hands. However, by the time there were councils in the senate, in the last two centuries of the Republic, the dining style had changed to some extent. During the time of industrialization, further changes took place. These changes included separate areas in which people of different classes would feast. The people no longer sat on benches during meals, but instead sat on couches.
The lowest class in society was that of the plebeians. They survived almost entirely on porridge that was made from vegetables. When they were able to afford it, they would enjoy eating olives, fish, meat, bread and wine. The government helped the plebeians under a program that was similar to a welfare system, called the "annona". In the early 2C AD, a separate but similar system was established for children, called the "alimenta". This involved giving little tokens to each child, called "tessarae". The children had special containers in which to carry wheat and flour, which were filled in exchange for their tokens. Meat was given to the children on special occasions.
In contrast to the plebians, the upper class patricians of ancient Rome dined on much more extravagant cuisine. Separate parties were held for men, while others were held for the women and children. These parties went on for many hours; they were spent socializing and drinking plenty of wine. The party also included music. Some of the guests played instruments, while the others danced. Each party was a celebration, filled with entertainment. 
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| Author Resource:- Gregg Hall is an author living in Navarre Beach Florida. Find more about this as well as gift baskets at http://www.gourmetgiftbasketsplus.com
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