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Continue Learning about Ancient History

Why did the average ancient Romans eat?

It depends. If they were poor, they lived on a diet on porridge, vegetable soup and bread. If they were wealthy, they had their meals cooked by slaves. For breakfast, they had a small meal of mainly nuts and berries. For lunch, they also had a small meal including nuts and bread. Dinner was the biggest meal. The first course was a meat course. The meats included :Duck, Goat, Pheasant, Dog, Fish and Chicken. The second course was a snack including berries or/and nuts. The last course was lettuce, because the ancient Romans believed lettuce helped you sleep.


What are ancient Egyptian foods?

Ancient Egyptian foods are bread, papyrus stalks, fresh berries, wild celery, and pomengranets to.


Who was the roman god of lunch?

No lunch, no god.


What did ancient Greeks eat for lunch?

Their main food was pottage. Pottage is a kind of thick stew made from wheat, millet or corn. Sometimes they would add cooked meat, offal or a sauce made out of wine. Food for the common people consisted of wheat or barley, olive oil. a little fish, wine, home grown vegetables, and if they were lucky enough to own a goat or cow or chickens, cheese and a few eggs.


What did people eat in England for breakfast 1500s?

Fish, homemade bread, wheat, barley, corn,apples, wheat, cornbread or cornmeal mush, deer, rabbits, and turkeys, tobacco, or rice, clams. Breakfast was taken early if you were poor, later if you were rich. There was no meal called lunch. Dinner was the mid-day meal. For most people in the 18th century it was considered the main (biggest) meal of the day. Supper was the evening meal. It was usually a light repast. It is important to keep in mind there is no such thing as a "typical colonial meal." The Royal Governor of Virginia ate quite differently from the first Pilgrim settlers and the West Indians laboring in Philadelphia's cookshops. In the early settlements, poor families ate from trenchers filled from a common stew pot, with a bowl of coars salt the only table adornment. The earliest trenchers in America, as in the Middle Ages, were probably made from slabs of stale bread which were either eaten with the meal or thrown after use to the domestic animals. The stews often included pork, sweet corn and cabbage, or other vegetables and roots which were available...A typical comfortably fixed family in the late 1700s probably served two courses for dinner. The first course included several meats plus meat puddings and/or deep meat pies containing fruits and spices, pancakes and fritters, and the ever-present side dishes of sauces, pickles and catsups...Soups seem to have been served before of in conjunction with the first course. Desserts appeared with the second course. An assortment of fresh, cooked, or dried fruits, custards, tarts and sweetmeats was usually available. "Sallats," (salads) though more popular at supper, sometimes were served at dinner and occasionally provided decoration in the center of the table...Cakes were of many varieties: pound, gingerbread, spice and cheese." One Massachusetts diary of 1797 describes roast potatoes, prepared with salt but no butter. Ale, cider, or some variety of beer was always served. In the richer merchant society and in Southern plantation life, eggs and egg dishes were special delicacies and were prepared as side dishes at either dinner or supper...Supper took on added importance as the nineteeth century wore on. This heretofore casual meal became more important as dinner was served earlier in the day."