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: [ Ссылка ]

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

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