1. Tom O’Connor Mr. Hayes Period 2
Food and Eating
Tom O’Connor
Mr. Hayes
Period 2

2. Ientaculum (Breakfast)
Might consist of bread dipped in watered down wine. Sometimes a little honey would be used, and perhaps a few dates or olives would be included.

3. Prandium (Lunch)
Bread, fruit, cheese, or perhaps some leftovers from dinner the night before.

4. Cena (Dinner)
This was the main meal of the day, generally served in the late afternoon. The typical dinner had three courses.

5. Gustus
This was first, appetizer course of dinner. Mulsum (wine mixed with honey) would be served along with salads, eggs, shellfish, mushrooms and other appetizers.

6. Cena
This was the second course of dinner; the meat course. It might include pork, poultry, fish, game, and/or exotic birds, served with vegetables.

7. Secundae Mensae (Second Table)
This was the final course of dinner. It was given its name because at dinner parties, the entire table was removed after the first two courses, and a new one put in its place for the final desert course. It offered fruits; plain, stuffed and in sauces, honey cakes, nuts and, of course, wine.

8. Pistor
This was the local baker of the poor who collected wheat and cooked it for them.

9. Triclinium
This was the dining room of wealthy roman household where dinner parties were held.

10. Summus, Medius, Imus (Top, Middle, Bottom)
These were the three couches located in the triclinium where guests would sit, according to their social status.

11. Garum
This was a sauce similar to our common-day Worcestershire sauce, made by the fermentation of fish with salt.