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Welcome everyone, in this video we will uncover the ingredients, flavours, and dining habits that shaped Roman food culture, from everyday meals to extravagant feasts. 00:00 - 01:28 Introduction 01:29 - 07:40 Meals, Cooking & Taverns 07:41 - 12:44 Cereals 12:45 - 13:22 Legumes 13:23 - 15:40 Vegetables 15:41 - 21:18 Meat 21:19 - 24:06 Eggs & Dairy 24:07 - 27:40 Seafood 27:41 - 29:04 Olives & Olive Oil 29:05 - 32:25 Herbs & Spices 32:26 - 35:13 Fruits & Nuts 35:14 - 37:07 Sweets Note 1: Gudgeon is actually a freshwater fish, I mistakenly placed Gudgeon in the saltwater fish category. Note 2: Dolphins are mammals but I included them in the fish category for the sake of convenience. Note 3: If you want to take a look at how, many of the foods I mentioned in the video, are made, make sure to check out this channel:@HistoricalItalianCooking Note 4: At some point, I mistakenly say that the Romans kept electric eels as pets in their pools. They did not have electric eels but European moray eels. Music by: Farya Faraji: @faryafaraji Stefanos Krasopoulis/Στέφανος Κρασοπούλης: @stefanoskrasopoulis Epidemic Music A Big Thank You to my Patreon members: Robert G Ferrick You can follow me on Patreon if you want: Sources: -Patrick Faas, 'Around the Roman Table: Food and Feasting in Ancient Rome' -Marco Gavio de Rubeis, 'Ancient Roman Cooking: Ingredients, Recipes, Sources' -Gaius Plinius Secundus (Pliny the Elder), 'Naturalis Historia' -Marcus Gavius Apicius, 'De Re Coquinaria' -Marcus Terentius Varro, 'De Re Rustica' -Marcus Porcio Cato, 'De Agri Cultura' -Lucius Junius Moderatus Columella, 'De Re Rustica' #history #documentary
