Wikipedia defines food as “…any substance consumed to provide nutritional support for an organism. Usually of plant, animal or fungal origin, food contains essential nutrients, such as carbohydrates, fats, proteins, vitamins or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.
In ancient Rome grains, legumes, vegetables, eggs and cheeses were the basis of the diet, with fruit and honey for sweetness. Meat (mostly pork), and fish were used sparingly, and as the empire expanded beginning in the 3rd century BC, Romans welcomed new flavors – be it pepper from India or lemons from Persia.
Roman food could be distinguished by its ingenious use of ingredients to create exciting dishes. A famous ingredient used by the ancient Romans was garum, still a mysterious liquid that can’t be fully replicated today.
According to Pliny the Elder, garum was produced from fish intestines fermented with salt and possibly with some other ingredients to create a sort of liquor. The garum could be fermented in different grades. The more flavored and noble in aspect, the better. Garum was such a well-loved ingredient that even poets and writers praised it in their various works.
We look forward to reading about what astonishing meals and desserts have caused you to sing their praises in verse in our Food Forum.
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