Just like Americans like to call a full-course meal 'from soup to nuts', citizens of the Roman empire used the expression 'from the egg to the ___' what?
"public figures might be accused of. Mills and commercial ovens were usually combined in a bakery complex. The importance of a good diet to health was recognized by medical writers such as Galen (2nd century AD), whose treatises included one ""On Barley Soup"". Views on nutrition were influenced by schools of thought such as humoral theory. Digestion of food within the body was thought to be a process analogous to cooking. The Latin expression for a full-course dinner was ""ab ovo usque mala"", ""from the egg to the apples,"" equivalent to the English ""from soup to nuts."" A multicourse dinner"
"double egg"" (""nec gemino bellum Troianum orditur ab ouo""), the absolute beginning of events, the earliest possible chronological point, but snatches the listener into the middle of things (""in medias res""). This advice is famously rejected in Laurence Sterne's novel The Life and Opinions of Tristram Shandy, Gentleman. This use is distinct from the longer phrase ""ab ovo usque ad mala"" (lit. ""from the egg to the apples"") which appears in Horace's ""Satire"" 1.3. It refers to the course of a Roman meal, which often began with eggs and ended with fruit, and is similar to the American English phrase"
"the commercial and road networks, that a huge diversity of products flooded the capital and began to change their diet, and by association, the diet of Italy most notably with the more frequent inclusion of meats, including as a stock for soups. Spelt flour was also removed from soups, as bread had been introduced into the Roman diet by the Greeks, and ""pulte"" became a meal largely for the poor. The ancient Romans recognized the health benefits of a simple or ""frugal"" diet (from the Latin ""fruges"", the common name given to cereals, vegetables and legumes) and thick vegetable soups"
"of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings. In ancient Rome, eggs were preserved using a number of methods and meals often started with an egg course. The Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness. The word mayonnaise possibly was derived from ""moyeu"", the medieval French word for the yolk, meaning center or hub. Egg scrambled with acidic fruit juices were popular in France in the seventeenth century; this"
"sweet peas, lupines, lentils and fava beans. The Romans knew several varieties of chickpea, such as venus, ram, and punic. They were either cooked down into a broth or roasted as a snack. The Roman gourmet Apicius gives several recipes for chickpeas. The ancient Romans ate walnuts, almonds, hazel nuts, pine nuts, chestnuts and sesame seeds, which they sometimes pulverized to thicken spiced, sweet wine sauces for roast meat and fowl to serve on the side or over the meat as a glaze. Nuts were also used in savory pesto-like sauces for cold cuts. Nuts were used in pastries, tarts"
"mark of divinity. In recognition of the prodigy they voted that all banquets should include a libation to his ""genius"". In concession to this sentiment he chose the name Augustus, capturing the numinous meaning of English ""august."" The household cult of the ""Genius Augusti"" dates from this period. It was propitiated at every meal along with the other household ""numina"". Thus began the tradition of the Imperial cult, in which Romans worshipped the genius of the emperor rather than the person. If the ""genius"" of the ""imperator"", or commander of all troops, was to be propitiated, so was that of"
"brooch) would be used as ornamentation or to hold the stola in place. A ""palla"", or shawl, was often worn with the ""stola"". Since the beginning of the Republic until 200 BC, ancient Romans had very simple food habits. Simple food was generally consumed at around 11 o'clock, and consisted of bread, salad, olives, cheese, fruits, nuts, and cold meat left over from the dinner the night before. Breakfast was called ""ientaculum"", lunch was ""prandium"", and dinner was called ""cena"". Appetizers were called ""gustatio"", and dessert was called ""secunda mensa (or second table)"". Usually, a nap or rest followed this."
"egg, olives, bay leaves, laurel twig, and anise. He gives instructions for kneading bread, making porridge, Placenta cake, brine, various wines, preserving lentils, planting asparagus, curing ham, and fattening geese and squab. The Roman poet Horace mentions another Roman favorite, the olive, in reference to his own diet, which he describes as very simple: ""As for me, olives, endives, and smooth mallows provide sustenance."" Meat, fish and produce were a part of the Roman diet at all levels of society. Romans valued fresh fruit, and had a diverse variety available to them. Wine was considered the basic drink, consumed at"
"infants. This trend started and ended in Rome. As the necessity for bathing became recognized, the protests of the Christian church died down and a new elaborate bathing system was designed under the rule of Emperor Augustus. Even an imperial-version sauna was created for cleansing the body of toxins. In contrast to today's diet, Romans ate little meat. According to scholar Linda Gigante, they consumed large amounts of grain, fruits, and some vegetables. Similar to the diet encouraged by modern United States' food stamps, the poor were given monthly supplies of grain and hardly had money to pay for anything"
"eat dinner. During the times of Ancient Rome, a dinner party was referred to as a ""convivia"", and was a significant event for Roman emperors and senators to congregate and discuss their relations. The Romans often ate and were also very fond of fish sauce called liquamen (also known as Garum) during said parties. In greater London, England (–), dinner parties were sometimes formal occasions that included printed invitations and formal RSVPs. The food served at these parties ranged from large, extravagant food displays and several meal courses to more simple fare and food service. Activities sometimes included singing and"
"prominent Romans who discouraged meat eating, a variety of meat products were prepared, including blood puddings, sausages, cured ham and bacon. The milk of goats or sheep was thought superior to that of cows; milk was used to make many types of cheese, as this was a way of storing and trading milk products. While olive oil was fundamental to Roman cooking, butter was viewed as an undesirable Gallic foodstuff. Sweet foods such as pastries typically used honey and wine-must syrup as a sweetener. A variety of dried fruits (figs, dates and plums) and fresh berries were also eaten. Salt–which"
"antiquity that became synonymous with ""gourmet."" Roman ""foodies"" indulged in wild game, fowl such as peacock and flamingo, large fish (mullet was especially prized), and shellfish. Luxury ingredients were brought by the fleet from the far reaches of empire, from the Parthian frontier to the Straits of Gibraltar. Refined cuisine could be moralized as a sign of either civilized progress or decadent decline. The early Imperial historian Tacitus contrasted the indulgent luxuries of the Roman table in his day with the simplicity of the Germanic diet of fresh wild meat, foraged fruit, and cheese, unadulterated by imported seasonings and elaborate"
"Roman rule. Pork consumption during the Roman period increased and became closely affiliated with Romans not only as a common cuisine but also as a frequently sacrificed animal. Jordan Rosenblum has argued that by not consuming pork, Jews maintained their sense of particularity and even held a silent revolt against the Roman Empire. The first dish was a pickled starter to stimulate the appetite, followed by the main meal, which ended with a dessert, called in Greek ""θάργημα"". ""Afiḳomen"" is used in the same sense. Titbits (""parperet"") were eaten before and after the meal (Ber. vi. 6). Wine was flavored"
"serving a more plausible dinner, beginning with the ""gustatio"", which was a composed salad of mallow leaves, lettuce, chopped leeks, mint, arugula, mackerel garnished with rue, sliced eggs, and marinated sow udder. The main course was succulent cuts of kid, beans, greens, a chicken, and leftover ham, followed by a dessert of fresh fruit and vintage wine. Roman books on agriculture include a few recipes. A book-length collection of Roman recipes is attributed to Apicius, a name for several figures in antiquity that became synonymous with ""gourmet"": ""the recipes are written haphazardly, as if someone familiar with the workings of"
"because they were high in sugar and protein. The dates would either be dried/dehydrated or eaten fresh. Dates were sometimes even used to ferment wine and the poor would use them as sweeteners. Unlike vegetables, which were grown year-round, fruit was more seasonal. Pomegranates and grapes would be brought into tombs of the deceased. Meat came from domesticated animals, game and poultry. This possibly included partridge, quail, pigeon, ducks and geese. The chicken most likely arrived around the 5th to 4th century BC, though no chicken bones have actually been found dating from before the Greco-Roman period. The most important"
"of minestrone soup pre-date the expansion of the Latin tribes of Rome into what became the Roman Kingdom (later Roman Republic and Empire), when the local diet was ""vegetarian by necessity"" and consisted mostly of vegetables, such as onions, lentils, cabbage, garlic, broad beans, mushrooms, carrots, asparagus, and turnips. During this time, the main dish of a meal would have been ""pulte"", a simple but filling porridge of spelt flour cooked in salt water, to which whatever vegetables that were available would have been added. It was not until the 2nd century B.C., when Rome had conquered Italy and monopolized"
"Indo-European root """"). After the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal (such as ""nēat"", or ""cu"" for adult females) by the peasants, but the meat was called ""boef"" (ox) (Modern French ""bœuf"") by the French nobles — who did not often deal with the live animal — when it was served to them. This is one example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins)"
"Roman Empire. In his ""Satyricon"", the Roman writer Petronius describes a dish consisting of a rabbit dressed to look like the mythical horse Pegasus. The function of the entremets was to mark the end of a course, ""mets"" (a serving of several dishes), of which there could be several at a banquet. It punctuated each stage of a banquet, prepared the diners for the next serving and functioned as a conversation piece. The earliest recipe for an entremets can be found in an edition of ""Le Viandier"", a medieval recipe collection from the early 14th century. It described a comparatively"
"Ancient Roman cuisine Ancient Roman cuisine changed over the long duration of the ancient Roman civilization. Dietary habits were affected by the influence of Greek culture, the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not very great, but disparities developed with the empire's growth. Traditionally, a breakfast called ""ientaculum"" was served at dawn. At mid-day to early afternoon, Romans ate ""cena"", the main meal of the day, and at nightfall a light"
"Entomophagy Entomophagy (, from Greek ἔντομον ""éntomon"", ""insect"", and φᾰγεῖν ""phagein"", ""to eat"") describes the practice of eating insects by humans (as well as by non-human species). The eggs, larvae, pupae, and adults of certain insects have been eaten by humans from prehistoric times to the present day. The total number of ethnic groups recorded to practice entomophagy is around 3,000. Human insect-eating is common to cultures in most parts of the world, including Central and South America, Africa, Asia, Australia, and New Zealand. 80% of the world's nations eat insects, for a total of approximately 1,000 to 2,000 species."
"The most common or ancient Roman cuisine included the ""fifth quarter"". Popular foods include pig's trotters, brain, and the genitals of other animals, which were often carefully cooked and richly spiced with different savouries, spices and herbs. The old-fashioned ""coda alla vaccinara"" (oxtail cooked in the way of butchers) is still one of the city's most popular meals and is part of most of Rome's restaurants' menus. Lamb is also a very popular part of Roman cuisine, and is often roasted with spices and herbs. There is a considerable Jewish influence in Roman cuisine, since many Jews lived in the"
"Romani cuisine Romani cuisine, Romani food, Gypsy cuisine or Gypsy food is the cuisine of the ethnic Romani/Romany people. It is influenced by European cuisine. Although, Romani people are believed to originate from India, their cookery does not incorporate any Indian or South Asian influence. It is similar to Hungarian, Albanian cuisine, Balkan cuisine and Romanian cuisine. Romani dishes are usually made hot and spicy with the use of spices, such as paprika, garlic and bell peppers. Potatoes are also a staple in their diet. A traditional Romani dessert is ""pirogo"". The recipe consists of eggs, raisins, walnuts, pineapple, sugar,"
"was to put it. The term derives from the Germanic word meaning ""realm"" in general, but is typically used in German to designate a kingdom or an empire, especially the Roman Empire. The terms ' (roughly ""Emperordom"") and ' are used in German to more specifically define an empire ruled by an emperor. ""Reich"" is comparable in meaning and development (as well as descending from the same Proto-Indo-European root) to the English word ""realm"" (via French ""reaume"" ""kingdom"" from Latin ""regalis"" ""royal""). It is used for historical empires in general, such as the Roman Empire ('), Persian Empire ('), and"
"Imperator The Latin word imperator derives from the stem of the verb ""imperare"", meaning 'to order, to command'. It was originally employed as a title roughly equivalent to ""commander"" under the Roman Republic. Later it became a part of the titulature of the Roman Emperors as part of their cognomen. The English word ""emperor"" derives from ""imperator"" via Old French ""Empereür"". The Roman emperors themselves generally based their authority on multiple titles and positions, rather than preferring any single title. Nevertheless, ""imperator"" was used relatively consistently as an element of a Roman ruler's title throughout the principate (derived from ""princeps"","
"custards to chicken, eel, or even hemp; polenta made from French green lentils or barley; risotto; and a myriad of local or regional variants of sausage and cheese which was eaten by more or less everyone. As early as the Middle Ages, the cheeses, in particular, appear to have been highly specialized, from a fresh Tuscan to an aged Milanese from Tadesca, wrapped and shipped in tree bark. Medieval Italians also used eggs to a higher degree than many other regions, and the recipe collections describe herb omelettes (""herboletos"") and frittatas. Grapes as tasty morsels and lemons as a cooking"
"of goat and lamb meat, was first mentioned in 589 BC. The Greek poet Homer mentioned a kind of blood sausage in the ""Odyssey"", Epicharmus wrote a comedy titled ""The Sausage"", and Aristophanes' play ""The Knights"" is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the various tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania (modern Basilicata) and was called ""lucanica"", a name which lives on in a variety of modern sausages in"
"to suggest a connection between and the Latin (< *), and both words can be traced back to the Proto-Indo-European stem * ""to bubble forth; to mumble, murmur, blather"". The verb meant ""to worship with sacrifice"", or ""to strengthen"". The sacrifice usually consisted of animals or war prisoners, in particular pigs and horses. The meat was boiled in large cooking pits with heated stones, either indoors or outdoors. The blood was considered to contain special powers and it was sprinkled on the statues of the gods, on the walls and on the participants themselves. It was a sacred moment when"
"accompaniment of assorted vegetables when available. The richer classes ate their ""puls"" with eggs, cheese, and honey and it was also occasionally served with meat or fish. Over the course of the Republican period, the ""cena"" developed into two courses: a main course and a dessert with fruit and seafood (e.g. molluscs, shrimp). By the end of the Republic, it was usual for the meal to be served in three parts: one course (""gustatio""), main course (""primae mensae""), and dessert (""secundae mensae""). The Roman legions' staple ration of food was wheat. In the 4th century, most legionnaires ate as well"
"ashes, but the only use he mentions for it is as a pomade for hair; he mentions rather disapprovingly that the men of the Gauls and Germans were more likely to use it than their female counterparts. Aretaeus of Cappadocia, writing in the first century AD, observes among ""Celts, which are men called Gauls, those alkaline substances that are made into balls [...] called ""soap"""". The Romans' preferred method of cleaning the body was to massage oil into the skin and then scrape away both the oil and any dirt with a strigil. The Gauls used soap made from animal"
"farmers by opening up access to local and regional markets in towns and trade centers. Agricultural techniques such as crop rotation and selective breeding were disseminated throughout the Empire, and new crops were introduced from one province to another, such as peas and cabbage to Britain. Food vendors are depicted in art throughout the Empire. In the city of Rome, the Forum Holitorium was an ancient farmers' market, and the Vicus Tuscus was famous for its fresh produce. Throughout the city, meats, fish, cheeses, produce, olive oil, spices, and the ubiquitous condiment ""garum"" (fish sauce) were sold at ""macella"", Roman"
"In the cities of Roman antiquity, much of the urban population living in ""insulae"", multi-story apartment blocks, depended on food vendors for much of their meal; the Forum itself served as a marketplace where Romans could purchase baked goods and cured meats. In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables and stews later in ""popina"", a simple type of eating establishment. In Asia, 12th century Chinese scarfed down fried dough, soups, and stuffed buns, all of which still exist as contemporary snack food. Their Baghdadi contemporaries supplemented home-cooked meals with processed legumes,"
"had a sex-saturated culture. Ancient Roman cuisine changed over the long duration of this ancient civilization. Dietary habits were affected by the influence of Greek culture, the political changes from kingdom to republic to empire, and empire's enormous expansion, which exposed Romans to many new, provincial culinary habits and cooking techniques. In the beginning the differences between social classes were relatively small, but disparities evolved with the empire's growth. Men and women drank wine with their meals, a tradition that has been carried through to the present day. The youth of Rome had several forms of athletic play and exercise,"
"late Republic, and continued to be one of the main ways the emperor expressed his relationship to the Roman people and established his role as a benefactor. Roman food vendors and farmers' markets sold meats, fish, cheeses, produce, olive oil and spices and pubs, bars, inns and food stalls sold prepared food. Bread was a meaty food for Romans, with more well-to-do people eating wheat bread and poorer people eating barley bread. Fresh produce such as vegetables and legumes were important to Romans, as farming was a valued activity. A variety of olives and nuts were eaten. While there were"