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Food and dining in the Roman Empire reflect both the variety of foodstuffs available through the expanded trade networks of the Roman Empire and the traditions of conviviality from ancient Rome's earliest times, inherited in part from the Greeks and Etruscans.
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The milk of goats or sheep was thought superior to that of cows; milk was used to make many types of cheese, as this was a way of storing and trading milk products.
While olive oil was fundamental to Roman cooking, butter was viewed as an undesirable Gallic foodstuff.
The most common salty condiment was garum, the fermented fish sauce that added the flavor dimension now called "umami".Sweet foods such as pastries typically used honey and wine-must syrup as a sweetener.A variety of dried fruits (figs, dates and plums) and fresh berries were also eaten.and fruit trees from the East were propagated throughout the Western empire: the cherry from Pontus (present-day Turkey); peach (persica) from Persia (Iran), along with the lemon and other citrus; the apricot from Armenia; the "Damascan" or damson plum from Syria; and what the Romans called the "Punic apple", the pomegranate from North Africa.Due to the lack of refrigeration, techniques of preservation for meat, fish, and dairy were developed.
"Julian stew" (Pultes Iulianae) was made from spelt to which was added two kinds of ground meat, pepper, lovage, fennel, hard bread, and a wine reduction; according to tradition, it was eaten by the soldiers of Julius Caesar and was a "quintessential Roman dish." Mills and commercial ovens, usually combined in a bakery complex, were considered so vital to the wellbeing of Rome that several religious festivals honored the deities who furthered these processes—and even the donkeys who toiled in the mills. Because of the importance of landowning in the formation of the Roman cultural elite, Romans idealized farming and took a great deal of pride in serving produce.