Food and Diet in Roman Britain

The Romans were responsible for importing many new crops and animals into Britain for their own consumption. They brought over pheasants, peacocks, guinea fowl and according to some authors, fallow deer.

Oliver Rackham (The History of the Countryside) argues that fallow deer were unlikely to have been introduced by the Romans. He says that although the Romans kept fallow deer in parks in Italy the deer bones found in England from this period cannot be conclusively identified as fallow, and the evidence points to the Normans introducing this breed. It is possible that the Romans introduced fallow deer but that they died out in Britain during the Anglo-Saxon period to be re-introduced by the Normans.

Pheasant is another creature which is thought to have died out after the Romans only to be re-introduced by the Normans, as it is not mentioned by any Anglo-Saxon writers.

The Romans did contribute to the increased popularity of many seasonings used in cooking. These included parsley, borage, chervil, coriander, dill, fennel, mint, thyme, garlic, leek,onion, shallot, rosemary, sage, savory, sweet marjoram and radish all of which are still very much a feature of modern cooking.

They imported dates, almonds, olives, wine, olive oil, pine cones and kernels, fermented fish sauce (liquamen or garum), pepper, ginger and cinnamon, none of which were grown here at this time.

Roman dining was an elaborate affair with many weird and wonderful courses ranging from milk fattened snails to wild boar stuffed with live birds, which would fly out of the stomach when it was cut open. A roman banquet would consist of several rich and filling courses and it was common practice for a diner to make themselves sick between courses so that they had room for the next one! Roman also ate whilst reclining on couches as they believed this position aided digestion and improved the ability to converse with one another. Much of the Roman food served would have been eaten with the fingers and so it was important to always have a napkin to hand.

Shellfish and seafood were a highly prized part of the Roman diet and Oysters were especially important. The Romans found that many of the coastal areas in Britain had excellent supplies of oysters and the oysters from Colchester were even famous in Rome. At one excavation at Silchester over 1 million oyster shells were found in one deposit.

Sea fish was also popular and from this the Romans would make a fish stock known as liquamen or garum which was made by baking fish entrails (guts) in salt and then boiling them down to produce a sauce and then storing this for two months before use.

Snails were considered a delicacy by the Romans and they would be kept in jars and fed on wheat and milk until they were too fat to get back in their shells. At this point they were fried in oil and served with liquamen mixed with wine. The Romans also used to keep dormice in jars within the villa and they too would be fattened up before being cooked and stuffed with mince. The dormice that the Romans ate were not the small breed that are found nestling in cornfields today. The Roman dormouse was a much larger breed called the fat or edible dormouse (Latin name glis glis). This breed of dormouse can still be found in Britain, in one very small area of the Home Counties, not because they have survived since Roman times but because a wealthy collector imported some in the late 19th/early 20th century and they escaped. They like to live in the attics of houses, and sometimes chew through electric cables with predictable results. They are expanding their range extremely slowly, and will probably never get much beyond their existing area, unless someone releases more in another part of the country.

Farming practices in Britain also changed after the arrival of the Romans, with the Romans being the first to enclose areas to be used as game parks for red, roe and fallow deer. Some of the larger villas also had hare gardens attached so that there was a plentiful supply of them for the dinner table. The Romans also ate plenty of wildfowl and they built 'columbaria' to keep pigeons in. These were tall narrow towers with openings for the birds to nest in, very much like the medieval and post-medieval dovecotes which are still a part of the landscape today.

British cattle had been exported to the Continent before the Romans arrived and beef was a popular meat even being supplied to the Roman garrison as their meat ration. From bone evidence we can determine that there were several different breeds of cattle being reared in Britain in the Roman period. Cattle were extremely useful as they provided milk, butter, cheese, horn, hide and glue (from boiling the bones).

Pigs were also plentiful in Roman Britain, especially in the south and east. Lard made from pig fat was also part of the Roman soldiers daily ration and sucking pig was often eaten at Roman banquets. Ham could be kept for longer if it was salted or pickled in brine.

The soldiers on the Hadrian and Antonine walls also ate a lot of lamb and mutton and goats were also kept, as much for their milk as their meat.

We know that the Romans in Britain produced their own cheeses as moulds and strainers have been found at many Romano-British sites across the country. We also know that various forms of wheat were cultivated in Britain and cereal grains were used for making porridge and gruel as well as baking. Flour would have been mainly ground at home using a rotary hand quern, but there is also evidence that commercial bakeries existed, especially in the larger towns and the Romans appear to have produced a number of different varieties of bread.

The Romans are responsible for introducing many varieties of vegetable that we still use today such as cabbage, onion, leek, shallots, carrots, endive, globe artichokes, cucumber, marrow, asparagus, parsnip, turnip, radish and celery. The most important fruit that the Romans brought to Britain was the grape. Britain became the northern most province of the Roman Empire where grapes could be ripened and they were mainly restricted to the south. The wine brewed in Britain was supplemented by wine imported from the other provinces in the Empire and the usual drink of Roman soldiers was wine.

The Romans also introduced orchard crops such as medlar, mulberry, damson, plum and cherries.

All the different ingredients imported or cultivated by the Romans resulted in a very much more elaborate and seasoned style of cooking than the simple meat and vegetable stews of the Iron Age. Many of the recipes that were a common part of Roman dining would have appeared quite unusual to the Celtic people and even today in our age of gastronomic experimentation many of the traditional Roman recipes seem quite unappetising - anyone for stuffed dormouse?

MG