What Did Ancient Romans Feed Their Poor? A Guide to Their Staple Diet

Ancient Roman cuisine was diverse, yet the diet of the poor was notably different from that of the wealthy. This article explores the staple foods that sustained the poorer classes of Roman society, highlighting the key components of their diet and the cultural significance behind them.

The Primary Staple: Grain

Grain was the cornerstone of the poor's diet, particularly wheat and barley. This was often supplemented with rations from the state, such as the grain dole annona, which provided subsidized or free grain to citizens in cities like Rome.

Protein Sources: Pulses and Fish

Pulses, including lentils, chickpeas, and beans, formed a vital part of the protein intake. These legumes could be made into porridge or stews, providing both sustenance and variety. For the coastal inhabitants or those near rivers, fish and shellfish were also available but generally reserved for the very poor.

Vegetable Delights

Vegetables like cabbage, onions, garlic, leeks, and turnips were commonplace. These were often boiled or eaten raw, offering a variety of textures and flavors to the diet.

Simple Bread and Olive Oil

Bread was a staple, made from barley or wheat. The quality varied; poorer individuals often consumed coarser, darker bread. Olive oil was widely used for cooking, although its quality could also vary greatly.

Seasonal Fruits and Diluted Wine

Seasonal fruits such as figs, apples, and grapes were consumed in both fresh and dried forms. Wine was part of the diet but was often diluted with water, especially among the lower classes.

Leftovers and Garden Gleanings

The financially challenged often relied on leftovers or scraps from wealthier households, which included a variety of discarded food items. Additionally, many poor Romans maintained small gardens or relied on foraged greens, leading to a diet that included wild herbs, onions, garlic, and leeks.

puls: A Poetic Tradition

A unique but fundamental part of the poor's diet was mons, a variety of porridge made from emmer wheat, which is akin to today's farro. Not fluffy and golden, but hearty and often coarse. To vary the diet, they would occasionally mix it with barley or millet. Interestingly, mons had deep roots in Roman tradition. Legend suggests even Romulus, the mythological founder of Rome, consumed it. It's a beautiful thought that a humble meal sustains both the common people and the city's founding.

Legumes and Cabbage

Legumes such as lentils, chickpeas, and beans were fundamental to the diet, easy to grow and highly nutritious. They made a perfect supplement to the cereal-heavy diet. A notable dish was pultes Iulianae, a lentil stew named after Julius Caesar. Vercingetorix, a well-known figure, referred to legumes as the critical food source for the people during times of famine.

Vegetables like cabbage also played a crucial role. Cabbage was particularly popular, known for its nutrition and taste. Cato the Elder, a prominent Roman statesman, was a fervent advocate, claiming it could cure any ailment. However, his recommendations might have been more adulatory than practical.