Roman Food/drinks

The usual roman meals consisted of peacock brains,pike livers,cock crests,lark tounges,bear and lion. Also often served for breakfast was cold meat,vegetables,eggs and bread. Herbs and spices were often added to their meals to sweeten the dishes up. The most commen used herb was pepper used to flavour game birds,fish,shellfish,lamb,kid and wild boar. In addition a fish sauce and fish pickle was common where the fish gills,blood,intestines of a mackeral were placed in a jar with salt vinegar and herbs in it. The mixture was pounded into a paste or sauce which was left in the sun to ferment. Wine was a very important part in a meal and different types of and many different types of spoons and dishes were used to make wine. A very popular dish for storing wine in is called a symposium which usualy had a picture inside it such as Dionysus at sea.