Eva Apostolou PhD in the University of Sorbonne and also an archaeologist specialized in currency in the Ancient Greek and Roman world in an interview to “In-On” magazine depicts the market in Ancient Rome and the cost of the products and underlines “It was part of the tradition for the Romans not to overdo it with food. The basic foods for their survival included cereals and fruit. For the Roman emperors systematic monitoring and ensuring large quantities of wheat was of great importance. They felt obliged to be able to feed the people of Rome, mainly the army. Sufficient quantities of grain came from Egypt which was the district under the control and exploitation of the Roman Emperor from the beginning. A striking example that shows how important it was to ensure grain in the ancient world was the following: at about 330 BC Egypt had a bad harvest, namely famine and the needs of a part of the Greek world were covered by an adequate production from Libya. The list of the cities that received grains from the crops of Cyrene and the order, in which these cities are presented on an inscription of that time, is clearly associated with Cyrene’s diplomacy that intended to gain ruler Alexander’s favor. The diplomatic power of this main food product is evident in this example.
From the 3rd century BC till the 5th century AD, salt played an important role in food maintenance in the Roman period. As far as cooking is concerned, the Romans used water with salt and a sauce made from fish offal that gave strong flavor even in poorly maintained products”.
The following data is also known:
One modius of wheat in Rome from the 1st century BC till the 1st century AD (6.655 g) cost 2-3 sistertious.
In 301 AD, a military modius of wheat cost 100 dinars communes.
An Italian sextarius of top quality olive oil in 301 AD, (568g) cost 40 dinars communes.
In 301 AD, an Italian sextarius (568 g) of falernos wine cost 30 dinars communes.
In 301 AD, an Italian sextarius of common (Egyptian) wine was sold 2 dinars communes.
Regarding vegetables, in 301 AD a bunch of 10 wild artichokes (heads) was sold 6 dinars communes.
In 301AD, a bunch of 5 wild artichokes shoots without the heads cost 10 dinars communes.
In 301 AD, 10 «top quality gourds» cost 4 dinars communes.
In 301 AD, 20 « gourds» of inferior quality, cost 4 dinars communes.
In 301 AD, 10 top quality cucumbers cost 4 dinars communes.
In 301 AD, 20 cucumbers of inferior quality cost 4 dinars communes.
Pulses in 301 AD; a modius with crushed broad beans cost 100 dinars communes.
In 301 AD, a modius with broad beans cost 60 dinars communes.
Meat in the 1st century AD; ox cost 116 sistertious.
In 301 AD, an Italian liter (about 325 grams) of beef cost 8 dinars communes.
In 301 AD, an Italian liter of pork cost 12 dinars communes.
24 eggs in 301 AD, cost 25 dinars communes.
Fish in 301 AD; An Italian liter of fish, cost 24 dinars communes.
Furthermore, the cost of the daily diet in the early Roman period -the daily amount in wheat- reached 8 asses.
More particularly during the 1st century AD, a daily order as the following: cheese 1 as, bread 3 asses, olive oil 3 asses, wine 3 asses and the total reaches10 asses.
During the same period another daily order that provided: bread 8 asses, olive oil 3 asses, onions 5 asses, a slurry portion 1 as, bread for the slave 2 asses, wine 2 asses, totally cost 21 asses.
Another daily order provided: bread 8 asses, bread for the slave 4 asses, cereals 3 asses totaling 15 asses.
In Ancient Rome the wages were the following:
– 14 AD, legionary wage 1 dinar
– 81-96 AD, legionary annual earnings, 300 dinars
– 81-96 AD, centurion annual earnings 5.000 dinars
– 301 AD, barber’s fee per person, 2 dinars kommounes
– 301 AD, farm worker’s wages, 25 dinars kommounes
The following recipes include the above products more specifically:
– Omelet with nuts
Fried dish instead of pastry: first you roast the seeds from the pine cones as well as the broken walnuts. Then you use the pestle and press the above with honey, pepper, liquamen, milk, eggs, a little wine and olive oil.
Apicius 4, 2, 16.
Modern version of the recipe
To serve four people
1/2 cup (60 g.) peeled almonds, 2 tablespoons white wine and 2 tablespoons of milk
1/2 cup of (60 g] broken walnuts, 1 tablespoon salted water or salt or hazelnuts, 6 eggs, 2 tablespoons pine nuts, ground black pepper, 1 tablespoon honey, 1 tablespoon olive oil.
Mix all the nuts and roast them in the oven at 180° C for 10 minutes. Grind or chop them to form a blend that looks like breadcrumbs. Put them in a bowl and add honey, wine, milk, salted water and the eggs and mix well. Flavor it with plenty of black pepper. Heat the olive oil in a non stick pan and pour the mixture. Cool it like a simple omelet and grill it for 1 or 2 minutes. Cut the omelet in quarters and serve it at once.
Cooking instructions are not given in the ancient recipe but it is clear that this kind of omelet is nothing less than a sweet omelet. The mixture of water and salt can be replaced with salt.
(Daldy A. – Grainger S., The classical cookbook translated by Ν Zografos, Athens 2001).
– Livon-Pastry with cheese
Instructions:
Melt 1 pound of cheese in a mortar. Add 1 pound of wheat flour or if you want a lighter version add only half a pint. Mix well with the cheese. Add an egg and mix all the ingredients together. Make a loaf. Place some leaves on a baking pan and put the pastry on top. Bake it in high temperature under a roof tile.
1 pound = 327, 5 grams.
1 pint = 0, 5475 liters
Cato, De agricultura 75.
Modern presentation of the recipe
Pie with salty cheese- four servings
– 450 g. Feta cheese
– 1 cup (120 g.) flour for all purposes
– 1 egg
– 2-3 bay leaves
You can use the mixer to melt the cheese. Work it for 30 minutes till the mixture is smooth. Add the sifted flour and the egg and knead until the dough becomes soft. Make the dough a slightly flattened circular loaf. Use a knife and divide the loaf in six parts. Heat the oven at 220° C. Put 2-3 fresh bay leaves under the loaf, cover it with a plate. Bake for 45-50 minutes. Serve it hot either to accompany the appetizer or a spicy meal.
(Daldy A. – Grainger S., The classical cookbook translated by Ν Zografos, Athens 2001).
ROME: 3rd century BC-5th century AD
