The developed shipping transportation in the Mediterranean can closely connect the whole Roman Empire. Therefore, a variety of ingredients also appear on citizens' markets and tables. It can be said that the recipes of the Romans were as rich and diverse as their empire.
The Romans were famous for their love of fish. The cooking technique of fish comes from Greece, which is also happy with fish. Bonito, sardine, eels and anchovies are regular guests at the dinner table regardless of their status. They are very particular about cooking techniques. First, they will pickle the sliced fish as soon as possible. Sauces made from a variety of spices, including olives, milk, grain vinegar, wine, spices, vegetable juice and other condiments. Then put the fish on the utensils for cooking and frying.
In the process of cooking fish, the Romans especially loved fish sauce originated in Spain. It was a by-product produced by local fishermen after harvesting. Because it was easy to carry and store, it soon became popular throughout the empire through the Mediterranean t
rade network. There are factories throughout the Empire to produce this kind of seasoning, and the price close to the people is also a blessing for ordinary people. According to factors such as color, taste and price, the fish sauce you buy is also different, and its principle is similar to that of wine with a long history.汉语拼音教学论文
对象数据库>DUTTAPHRYNUS MELANOSTICTUSIn addition, pork, mutton and chicken can also appear in Roman dishes. Among them, the Romans who were engaged in farming were still the most enthusiastic about pork. Pliny in the 2nd century AD said in his works that no meat tastes like pork. Of course, the Romans were not interested in game such as Swertia, venison, quail, boar and rabbit., The vast forests in the Empire allow hunters to catch enough game. In order to keep fresh, the Romans made ham and sausage from endless meat brine, which is almost the same as modern people.
The Romans were also very curious about characteristic game. For example, relatively small rat meat, snake meat, frog meat and even ostrich meat may be bought to have a taste. Roman nobles also raised dormouses for the sake of appetite. Even put dormouse
s' favorite food in the pottery pot to simulate the hibernation environment, so as to quickly fatten them. Peacocks must be transported from India thousands of miles away and become the best assistants for the nobility to decorate their appearance. The magnificent feathers of male peacocks are usually used to decorate rooms. Female peacocks are mostly used to breed birds and are brought to the table when needed.
牛志美In addition to ordinary parts, the Romans did not miss the claws, heart, stomach, liver and even uterus and testicles of food materials. Foie gras is not exclusive to French aristocrats. This dietary fashion was popular throughout the country as early as the Roman era. People will also stuff chopped meat, fat and blood clots into pig uterus or stomach, smoke or fry them, and make them into meat dishes with unique flavor. The testicles of sheep were considered by the Romans to have the effect of aphrodisiac. Eating them raw is a masculine eating behavior.
In addition, the Romans also loved vegetarian food. The diverse environment in the Empire allows people to taste rich vegetables and fruits. Asparagus, cabbage, leeks, onio刃天青
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ns, pumpkins, carrots can often be eaten. Emperor daikri, who was the emperor, was first a cabbage enthusiast. He even planted it himself and invited guests to taste the fruits of his labor. In addition, broad beans, lentils and chickpeas are indispensable delicious ingredients for the Romans to cook soup. Delicious mushrooms also occasionally appear in Roman recipes. Because the identification of edible fungi requires special knowledge, mushrooms are very valuable. In addition, mushrooms can hardly go bad, so they have high value.
Naturally, fruits can't escape the Romans' big mouth. The most commonly eaten species are grapes and figs all over the Mediterranean coast. Grapes are not only the raw material of wine making, but also crazy by the Romans. As long as there are alcoholics, there are people who worship grapes and their gods very much. Fig has a stable yield because of its drought and insect resistance. As for apples, pears, plums, watermelons, blueberries and pomegranates, they can also be tasted by the Romans in that season. When winter comes, people prefer dried nuts such as walnuts, hazelnuts and almonds to supplement protein and calories.
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