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Adhikari, Saugat. “Top 10 Ancient Roman Foods and Drinks.” AncientHistoryLists, 3 Sept. 2017, www.ancienthistorylists.com/rome-history/top-10-ancient-roman-foods-and-drinks/

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Raimer, Carla. “Ancient Roman Recipes.” PBS, Public Broadcasting Service, 1 Nov. 2000, www.pbs.org/wgbh/nova/ancient/roman-recipes.html.

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Roman dining customs varied based on social class. Slaves in Rome ate sitting on the floor. Poor Romans dined in a way that is very similar to current customs. Their dinners would occur around a wooden table, seated on backless wooden stools. The wealthy often had dinner parties. Hosts and attendees lied down on couches surrounding a table. In ancient times, Romans called their dining rooms the triclinium. The infamous dinner parties of the wealthy included some source of entertainment, usually a musician, poet, or dancer. The rooms themselves were always especially grand, often featuring large murals and other artwork. The dinner parties often lasted many hours into the night, leaving a need for oil lamps throughout the space. The expenses of these features excluded slaves and poor romans from owning the lavish rooms.

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Raimer, Carla. “Ancient Roman Recipes.” PBS, Public Broadcasting Service, 1 Nov. 2000, www.pbs.org/wgbh/nova/ancient/roman-recipes.html.

“Roman Dining Rooms.” Roman Dining Rooms - Ancient Rome - Roman Triclinium - Quatr.us, quatr.us/romans/architecture/houses/triclinia.htm.

“The Roman Triclinium or the Roman Dining Room.” Roman Triclinium, www.romae-vitam.com/roman-triclinium.html.

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Raimer, Carla. “Ancient Roman Recipes.” PBS, Public Broadcasting Service, 1 Nov. 2000, www.pbs.org/wgbh/nova/ancient/roman-recipes.html.

http://www.pbs.org/wgbh/nova/ancient/roman-recipes.html

“What Foods Did the Romans Eat?” Roman Food, Mandy Barrow, www.primaryhomeworkhelp.co.uk/romans/food.html

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4 pears (peaches)
Water or Wine to cook pears (milk)
Tablespoon of honey (sugar)
pinch of pepper and cumin
1/2 cup of passum (dessert wine)
3 eggs
1.5 cups of milk
tablespoon of Olive Oil
Poach the whole pears in water or white wine. When done, peal and core them, after, crush them into a puree, mixing in the honey, pepper, cumin and passum. Next, beat the eggs and add milk. Then blend into pear mixture with olive oil. Put in casserole dish and bake for 20 minutes at 350 degrees.

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Libum, or sweet cheesecake, was a dish served around 2,000 years ago, and has since been modernized and remains a beloved Roman dessert. In ancient times, it was used sacrificially. Often, Romans would be offered to household spirits to honor them.  The recipe was found in the Roman consul Cato's writings. His writing included several other recipes for simple dishes.

Latin Recipe
Libum hoc modo facito. Casei P. II bene disterat in mortario. Ubi bene distriverit, farinae siligineae libram aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter.

English Recipe
2 pounds cheese well crushed in a mortar; when it is well crushed, add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick.

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In Ancient Rome, they used to have a dessert known as Pear Patina.This dish consists of pear, red wine, raisins, honey, eggs and other flavorings. One would mix these ingredients together on a stove top and serve the final product with custard.
Instead of making an authentic Pear Patina, we have chosen to make a Peach Cobbler based on the similarities between the ways in which the  two dishes are cooked. Instead of using pears in this dish, we are using peaches which are braised in sugar and water (wine), and set in a dish with a flour, milk and sugar mixture. This is then served with vanilla ice cream opposed to a roman custard.
We chose a peach cobbler because, to us, a peach cobbler is like the modern day pear patina. They are very similar in how they are cooked, prepared and served.

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Ancient Romans ate a variety of different foods everyday. The majority of Romans ate 3 meals a day just like modern people today. Dinner was the most important and main meal of the day. The type of food they ate also depended on whether they were rich or poor.  Rich romans would hold extravagant dinner parties that could last up to eight hours. Most of the food in which was served at these parties were drinks like wine and lots of meats including boar (wild pig), venison (deer), wild goat, mutton, lamb, hare and dormice. Poultry dishes included almost every known bird: chicken, geese, ostriches, cranes, pheasants, pigeons, doves, thrushes, fig-peckers, and peacocks. Middle class people would eat much less than the rich but would still eat decent meals. They had 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. When it came to what the poor citizens of Ancient Rome  ate, they weren't able to afford enough meat as a full meal so they ate very simple meals. Their meals included vegetables and porridge made of boiled wheat. They tried adding things like herbs and the small amount of meat they could find/afford to add flavor to the porridge.