What did roman soldiers eat and drink?

Answer 1

The Roman soldier ate whatever was issued to him. If he had the cash he could buy extras from the vendors who followed every legion. When on the march, there was grain, which he sometimes had to grind, cheese and dried meat, plus whatever he could get from the land. In forts there was more variety as fruits and veggies could be added and fresh meat and eggs would be available. On the whole, they ate pretty close to the way the civilians ate and in many cases, better. As for drinking, they drank a concoction called "posca" which was a mixture of vinegar and water. This was not only thirst quenching but the vinegar could kill any bacteria living in any strange water that the soldier may have had to drink.

Answer 2

The Roman meals were the ientaculun, prandium and cena. The ientaculum was the equivalent of what we call breakfast. It was a light meal which consisted primarily of bread which sometimes was dipped in wine or olive oil or honey. Cheese and olives may have been eaten with the bread. It was a small meal which was eaten at dawn, before the men left for work. The Prandium was a meal which is comparable to our lunch only because it was eaten at 11 am or midday. It was a small meal which was like a snack. Often, it just consisted of leftovers from the night before or cold meat and bread, similar to modern Sandwiches. Supper (cena) was the main meal in ancient Rome. For the poor it consisted of a kind of porridge, the puls. The simplest kind would be made from emmer, water, salt and fat. The more sophisticated kind was made with olive oil, with an accompaniment of assorted vegetables when available. The richer classes ate their puls with eggs, cheese, vegetables and honey and it was also occasionally served with meat or fish.The richer you were, the wider the range of food you could afford.

Grains were some types of wheat (emmer, rivet wheat, einkorn, spelt, and common wheat) as and the less desirable barley, millet, and oats. Rice was imported from India and used as a medicine.

Vegetables were artichokes, asparagus, beans, beets, broad beans, broccoli, cabbages, carrots, celery, chickpeas, chicory, cucumbers, garlic, leeks lentils, lettuce, mallow leaves, marrows, mushrooms, onions, parsnips, garden peas, grass peas, pumpkins, radishes, turnips and bitter vetch.

Fruit was apples, apricots (they were introduced form Armenia) cherries (they were introduced form Turkey) figs, filberts, melons (they were introduced form Africa) olives, pears, peaches, damson plums (they were introduced from Syria) quinces and pomegranates (they were introduced from Africa). Lemons were introduced in the 1st century AD.

Nuts were almonds, chestnuts, hazelnuts, pine nuts, pistachios and walnuts.

The most common meats were mutton or lamb and suckling pigs. Beef was not eaten often as it was difficult to preserve and because cows were used for milk and dairy products. The rich ate dormice, hares, venison, and wild boar.

Poultry was mainly chicken The rich ate cranes, doves, duck, fig-peckers, flamingos, geese, guinea fowls, partridges, pheasants and wood pigeons. Peacocks and ostriches was a very expensive delicacy. Rural people cured ham and bacon. No part of the animal was wasted and was used for blood puddings, meatballs (isicia), sausages, and stews. In Lucania (in southern Italy) sausages were made from a mixture of ground meats, herbs, and nuts, with eggs as a binding ingredient, and then aged in a smoker.

Fish was very expensive and rich Romans kept fish ponds in their gardens.

Goat and sheep milk were considered superior to that of cows, Fresh milk was used to make cheese, for cooking, and in medicinal and cosmetic preparations. Butter was disdained. Lard was used for baking pastries and seasoning some dishes

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Drinks were water, the calda warm water and wine laced with spices (a winter drink) mulsum, a honeyed wine, and watered down wine. The soldiers and slaves also drunk posca, vinegar mixed with enough water to make it drinkable.

Answer 3

The Roman meals were the ientaculun, prandium and cena. The ientaculum was the equivalent of what we call breakfast. It was a light meal which consisted primarily of bread which sometimes was dipped in wine or olive oil or honey. Cheese and olives may have been eaten with the bread. It was a small meal which was eaten at dawn, before the men left for work. The Prandium was a meal which is comparable to our lunch only because it was eaten at 11 am or midday. It was a small meal which was like a snack. Often, it just consisted of leftovers from the night before or cold meat and bread, similar to modern sandwiches.

Supper (cena) was the main meal in ancient Rome. For the poor it consisted of a kind of porridge, the puls. The simplest kind would be made from emmer, water, salt and fat. The more sophisticated kind was made with olive oil, with an accompaniment of assorted vegetables when available. The richer classes ate their puls with eggs, cheese, vegetables and honey and it was also occasionally served with meat or fish.

Grains were some types of wheat (emmer, rivet wheat, einkorn, spelt, and common wheat) as and the less desirable barley, millet, and oats. Rice was imported from India and used as a medicine.

Vegetable were artichokes, asparagus, beans, beets, broad beans, broccoli, cabbages, carrots, celery, chickpeas, chicory, cucumbers, garlic, leeks lentils, lettuce, mallow leaves, marrows, mushrooms, onions, parsnips, garden peas, grass peas, pumpkins, radishes, turnips and bitter vetch

Fruit was apples, apricots (they were introduced form Armenia) cherries (they were introduced form Turkey) figs, filberts, melons (they were introduced form Africa) olives, pears, peaches, damson plums (they were introduced from Syria) quinces and pomegranates (they were introduced from Africa). Lemons were introduced in the 1st century AD.

Nuts were almonds, chestnuts, hazelnuts, pine nuts, pistachios and walnuts.

The most common meats were mutton or lamb and suckling pigs. Beef was not eaten often as it was difficult to preserve and because cows were used for milk and dairy products. The rich ate dormice, , hares, venison, wild boar. Poultry was chicken, cranes, doves, duck, fig-peckers, flamingos, geese, guinea fowls, partridges, pheasants and wood pigeons. Peacocks and ostriches was a very expensive delicacy. Rural people cured ham and bacon. No part of the animal was wasted and was used for blood puddings, meatballs (isicia), sausages, and stews. In Lucania (in southern Italy) sausages were made from a mixture of ground meats, herbs, and nuts, with eggs as a binding ingredient, and then aged in a smoker. Fish was very expensive and rich Romans kept fish ponds in their gardens.

Goat and sheep milk were considered superior to that of cows, Fresh milk was used to make cheese, for cooking, and in medicinal and cosmetic preparations. Butter was disdained. Lard was used for baking pastries and seasoning some dishes.

Drinks were water, the calda warm water and wine laced with spices (a winter drink) mulsum, a honeyed wine, and watered down wine. The soldiers and slaves also drunk posca, vinegar mixed with enough water to make it drinkable.

There were no tomatoes, potatoes, or corn, which come to Europe after the discovery of America. Oranges were introduced in the Mediterranean area by Italian and Portuguese merchants between the late 15th century and the beginnings of the 16th century There was also no risotto and pasta.

Answer 4

Rich Romans ate peacock tongues cooked by slaves. Another complex meal they liked was a stuffing of a chicken inside a duck, then the duck inside a goose, then the goose inside a pig, then the pig inside a cow, and cooking the whole thing together. The rich Romans liked food that was unusual or very expensive or very difficult to make.

Answer 5

the rich Romans drank wine and ate meat and fish, but the poor Romans ate bread or porridge