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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 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. ==Meals== Traditionally, a breakfast called ''ientaculum''〔Artman, John:"Ancient Rome- Independent Learning Unit", page 26, Good Apple, 1991.〕 was served at dawn. In the late morning, Romans ate a small lunch, and in the evening they consumed ''cena'',〔 the main meal of the day. With the influence of Greek culture and the increased importation of foreign foods, ''cena'' grew larger in size and more diverse in terms of the foods eaten. This meal gradually shifted to the afternoon, while ''vesperna'',〔Artman, John::"Ancient Rome- Independent Learning Unit", page 26, Good Apple,1991.〕 a light supper eaten in the evening was abandoned completely. ''Prandium,'' a second breakfast, was introduced around noon. Among the lower classes of society, these changes were less pronounced as the traditional routines corresponded closely to the daily rhythms of manual labor. Originally flat, round loaves made of emmer (a cereal grain closely related to wheat) with a bit of salt were eaten; among the upper classes, eggs, cheese, and honey, along with milk and fruit were also consumed. In the Imperial period, around the beginning of the Christian era, bread made of wheat was introduced; with time, more and more wheaten foods began to replace emmer loaves. The bread was sometimes dipped in wine and eaten with olives, cheese, and grapes. They also ate wild boar, beef, sausages, pork, lamb, duck, goose, chickens, small birds, fish, and shellfish. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Ancient Roman cuisine」の詳細全文を読む スポンサード リンク
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