Dormice—A Delicacy in Ancient Rome’s Banquets
In ancient Rome, few culinary indulgences symbolized luxury quite like the edible dormouse (Glis glis). These small rodents, about the size of modern squirrels, were a prized delicacy among the Roman elite, often served at extravagant banquets. Their consumption was not merely about sustenance—it was a status symbol, a display of wealth and refinement. Unlike the Greeks, who did not share this particular taste, Romans took dormouse farming to an entirely new level, creating specialized enclosures called gliraria to fatten them before consumption.
Roman chefs prepared dormice in elaborate ways, reflecting the sophistication of Roman cuisine. According to Apicius, a famous Roman cookbook, dormice were often stuffed with minced pork, pine nuts, and spices before being roasted or baked. Some recipes suggested coating them in honey and poppy seeds, creating a rich and indulgent dish fit for high-ranking officials and aristocrats. The popularity of dormice grew so excessive that sumptuary laws were introduced to curb their consumption—though the wealthy often ignored such restrictions.
While dormice have largely disappeared from modern menus, the tradition persists in certain parts of Europe. In Slovenia and Croatia, dormice are still hunted and eaten as part of local culinary heritage. However, in much of Europe, including the UK, the species is now protected, making their consumption illegal. This peculiar Roman delicacy remains a fascinating example of how food can reflect social hierarchy and cultural identity throughout history.
Silphium—The Mysterious Herb That Went Extinct
Silphium was one of the most prized plants of the ancient Mediterranean world, yet it mysteriously disappeared around the 1st century CE. Native to the Cyrenaica region (modern-day Libya), silphium was so valuable that it was harvested to extinction. The plant played a critical role in ancient medicine, cuisine, and even economic trade. The Romans and Greeks regarded it as a cure-all, using it to treat fever, indigestion, and respiratory ailments. However, its most controversial use was as a contraceptive and abortifacient, a property that made it highly sought after by women in antiquity.
Silphium’s economic significance was immense—it was so valuable that it was often stored alongside gold in Roman treasuries. The resin extracted from the plant, known as laserpicium, was worth its weight in silver, and Cyrenaica’s economy relied heavily on its trade. The plant’s image even appeared on Cyrenian coins, further cementing its status as a botanical treasure. Despite numerous cultivation attempts, silphium resisted domestication, and overharvesting, combined with overgrazing by livestock, led to its extinction.
Recently, researchers have speculated that a plant known as Ferula drudeana, found in Turkey, may be a close relative or even the long-lost silphium itself. This plant shares striking similarities, including its thick roots and medicinal properties. If confirmed, this discovery could shed light on one of history’s most enduring botanical mysteries.
Garum—The Fermented Fish Sauce Loved by the Romans
Garum was more than just a condiment in ancient Rome—it was a cornerstone of culinary and economic life. This pungent, fermented fish sauce was made by layering small fish, such as mackerel and sardines, with salt in clay pots and leaving them to ferment in the sun for months. The result was a liquid rich in umami, similar to modern fish sauces found in Southeast Asia. Its use was ubiquitous, appearing in everything from simple peasant meals to the elaborate feasts of Roman elites. Recipes from Apicius’s De re coquinaria, one of the oldest known cookbooks, frequently call for garum as a key ingredient, showcasing its integral role in Roman cuisine.
The production of garum became a massive industry, with dedicated factories—known as cetariae—dotting the Mediterranean coast. Archaeological remains of these facilities have been found in Spain, North Africa, and even Pompeii, revealing the scale of its trade. High-quality garum, particularly the prized nobile garum, was a luxury item, commanding high prices and being transported in amphorae across the empire. Even after the fall of Rome, variations of this sauce persisted in Byzantine and medieval cuisines. Today, modern descendants such as colatura di alici from Italy and nuoc mam from Vietnam continue the legacy of this ancient delicacy.
Barley and Emmer—Staples of Ancient Egyptian Bread
Bread was the backbone of the ancient Egyptian diet, and two grains—barley and emmer wheat—were its foundation. These grains weren’t just food but a central part of Egyptian culture, economy, and even religious rituals. Emmer wheat, known as farro in modern terms, was especially significant. Unlike today’s wheat, it had a tough husk that required labor-intensive processing, but it thrived in the fertile lands of the Nile Valley. Barley, on the other hand, matured faster and was more versatile, used for both bread and beer production—another staple of daily life.
The process of making bread in ancient Egypt was complex. Workers would first dehusk and thresh the grains, separating them from the chaff using grinding stones. These stones, often made of basalt, left behind traces of grit, meaning Egyptian bread frequently contained small bits of sand—something even pharaohs had to endure. The flour was then mixed with water and left to ferment naturally, creating a leavened dough. Baking took place in clay ovens, often shaped like cones and heated with wood or dried reeds.
Beyond nutrition, bread held deep cultural significance. It was included in funerary offerings, ensuring the dead had sustenance in the afterlife. It was also a form of currency; workers, including those who built the pyramids, were often paid in rations of bread and beer. Today, while barley and emmer have been largely replaced by modern wheat, there’s renewed interest in these ancient grains due to their nutritional benefits and historical importance.
Sea Urchins—A Common Snack for Ancient Greeks
Sea urchins were more than just a curiosity in ancient Greece—they were a staple of coastal diets, consumed widely by fishermen and commoners alike. These spiny marine creatures, classified as echinoderms, were abundant in the Mediterranean and easy to harvest along rocky shores. Greek writers such as Aristotle and Athenaeus documented their consumption, with the latter mentioning them in The Deipnosophistae, a text that provides insights into ancient dining habits. Archaeological digs have confirmed their presence in Greek settlements, with discarded shells found in kitchen waste deposits.
Unlike today, when sea urchins are considered a delicacy in high-end cuisine, ancient Greeks often ate them raw, freshly cracked open and sometimes dressed with vinegar or olive oil. The prized part was the roe—the soft, golden-orange reproductive organs—valued for their briny, slightly sweet flavor. Their accessibility made them a practical food source, a contrast to their current status as a luxury item in global gastronomy. While their popularity has waned in some regions, they remain a cherished ingredient in Mediterranean dishes, keeping alive an ancient culinary tradition that once thrived in the bustling markets of Athens and beyond.
Lotus Roots and Seeds—Popular in Ancient Asian Cuisines
Lotus roots and seeds have been dietary staples in Asia for thousands of years, deeply embedded in culinary traditions, medicine, and spiritual beliefs. Archaeological evidence suggests that lotus roots were consumed in China as early as the Zhou Dynasty (1046–256 BCE), where they were prized for their crisp texture and mild sweetness. During the Warring States Period (475–221 BCE), they became a staple in stews and soups, often preserved through pickling or drying to ensure year-round availability. Similarly, in Japan, lotus roots—known as renkon—have been cultivated since antiquity, particularly in Ibaraki Prefecture, which remains a major producer today.
Lotus seeds, equally significant, were documented in Chinese pharmacopoeias as early as the Han Dynasty (206 BCE–220 CE). They were believed to promote longevity and were commonly used in congee, desserts, and herbal remedies. In Buddhist traditions, the lotus plant symbolized purity and enlightenment, reinforcing its role in temple offerings and vegetarian cuisine. While lotus roots and seeds remain popular in Asian cooking, they are far less common in Western diets today, often regarded as specialty ingredients rather than everyday staples.
Acorn Flour—A Survival Food for Early European Tribes
Acorn flour was a vital food source for early European tribes, particularly during times of scarcity. Archaeological evidence from Neolithic sites suggests that acorns were systematically harvested, processed, and stored as a dietary staple. The process of making acorn flour was labor-intensive, requiring the removal of tannins—bitter compounds that made raw acorns inedible. Early communities developed methods such as soaking crushed acorns in running water or repeatedly boiling them to extract these compounds. Once leached, the acorns were dried and ground into a fine flour using grinding stones, a practice confirmed by microfossil evidence found at sites like Oldenburg LA 77 in Northern Germany.
Nutritionally, acorn flour provided a balanced source of carbohydrates, proteins, and essential fats, making it an invaluable supplement to diets based on cultivated grains like wheat and barley. Historical records indicate that acorns were frequently used in bread-making, often mixed with other flours to create a more palatable and nutritious product. In medieval Europe, acorn-based foods became essential during famines, serving as a substitute for wheat when harvests failed. Though largely forgotten in modern diets, acorn flour has seen a resurgence among culinary historians and foragers exploring sustainable food sources.
