Cooking And Preperations

Bread,cakes and pastries were comercially cooked and at home in rome. A circular domed oven was used mainly for pastries and bread. Most food was cooked over an open hearth by cauldrons suspended in air by chains or cooking vessels on a gridirons. Cooking was done in the kitchin where smoke could escape through a small hole in the ceiling. Cooking was also known to be done outside and those living in tenements public cooking might also be available. Food was commonly sweetened with fruit,vinegar and (or) honey to obtain a sweet sour flavour and meat was often broiled. Preservation was very difficult and so popular food like fish and shellfish were usually shipped live. Meat and Fish could be preserved by pickling,smoking and salting. Food poisoning was a common place affair