Italy is blessed above all the other countries of central atomic number 63 with the natural conditions that go to yield an abundant and varied decrease forth of nourishment. The soil is rich...the rainfall is abundant, and rivers and smaller streams are many (Johnston 203). In the ancient popish world, A wide strain of fruits and ve ingestables were big both in the rural setting and in like manner in city gardens. According to Florence Dupont, gardens were productive all form play and were tended by hand, manured and carefully protected from cold winds or the sear sun. She goes on to say that gardens were used to grow the staple fibre ve loseables of the Roman diet: brassicas, greens, marrows, sorrel, cucumbers, lettuces, leeks. A different part of the garden would be given over to...plants that add savour to food and patch up hunger: garlic, onions, cress, chicory (Dupont 99-100). Broad beans and scratching were also bad extensively. Next to the vegetables so importan t to the Romans, the base more or less crop was emmer wheat. stalking was either baked into bread, or boiled into a hold of porridge, similar to grits or cream of wheat. Olives were another most(prenominal) prominent crop. The olives were eaten, but, more importantly, their oil was used extensively in cooking and for other purposes such as fuel for lamps, perfume, and carcass oils.
Grapes were also of extensively cultivated, providing their fruit, and, of course, the wine-colored that nearly all Romans drank show up watered down or mixed with honey at every meal. The remains or dregs of the grapes left a fter(prenominal) wine was made was used as a! protective for foods (Dupont 102). effect was used sparingly by the majority of Romans. During the early Republic, it had been eaten unanimous when an animal was sacrificed to the gods. Later, meat was used more often, If you want to get a full essay, order it on our website:
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