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Not all Romans ate huge meals or used the vomitorium so they could go
back to the table to eat more food. Especially during the Republic, the
Roman diet was restrained.
As the flour milling techniques became more refined, the Romans began
to produce top quality bread by singly finely milled wheat flour. This flour
was called siligo. The bread that came from it was called Panis Siligineus.
The first word means bread in Latin; the second denotes the type of grain
from which the bread was made. There was another type of bread that
could be considered an Egyptian import. This was called Alexandrian
bread due to the crust that was created in Alexandria from local wheat.
Using food to gain insights into social history has become popular, and
recent studies of ancient Greek and Roman dining have served up a rich
scholarly repast. Patrick Faas enters the list of sub-studies with a book
that is evenly divided between social and cultural history and recipes.
As a professional chef and popular food historian, Faas understands
the challenges of turning ancient recipes into appealing modern dishes,
but he is uninterested in providing bland equivalents. Faas wants to
present us with the strangeness of Roman cuisine.
