Thirteen Things about Ancient Cooking
2… Milk was a seasonal food. (A complete d’oh moment for me. Of course it would be, LOL)
3… Wild-picked food was looked down upon. Only the poor foraged.
4… Cinnamon, nutmeg and cloves were so expensive they were used for medicine and perfume, not cooking. (The reason I started investigating ancient cooking was a WIP called Alchemy – and I was using cinnamon for medicine. Happy to see I was right, LOL)
5… Sugar was unknown in the west before fourth century BCE – and then again for medicine.
6… Only the Romans had lunch. *grin*
7… Grain-based food was considered a sign of civilisation.
8… In the Greco-Roman period, sitting up to eat was a sign of social inferiority.
9… Carrots ranged in colour from purple to red, yellow to white.
10… The Greeks didn’t have chicken in their diet until the sixth century BCE
11… And another fun chicken fact. The Romans invented chicken soup for nursing the unwell.
12… And some yucky facts. Sow’s womb was a Roman gormet treat. Yum
13… Fermenting fish brine was the key ingredient in ancient cooking, made from salting fish for weeks or months and allowing the flesh to rot down…