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- Over 90% of ancient Romans lived in the countryside, and the most common job there was to be a farmer. Farmers worked hard! They got up early and worked seven days a week doing chores and tending to crops. Most farmers either owned their own farmland, or worked for a larger business. The Romans primarily ate cereals and legumes, usually with sides of vegetables, cheese, or meat and covered with sauces made out of fermented fish, vinegar, honey, and various herbs and spices. While they had some refrigeration, much of their diet depended on which foods were locally and seasonally available.
- Wheat was preferred, but barley, millet, and other grains were cultivated to feed animals and humans in times of need. Legumes of various sorts and a variety of fruits and vegetables, particularly oil, wine, and vinegar, rounded out the diet, supplemented by wild plants, fruits, nuts, and honey. Wheat was preferred, but barley, millet, and other grains were cultivated to feed animals and humans in times of need. Legumes of various sorts and a variety of fruits and vegetables, particularly oil, wine, and vinegar, rounded out the diet, supplemented by wild plants, fruits, nuts, and honey.
- The most common vegetables in ancient Rome were lettuce, cabbage, and leek. The rich ones could also afford asparagus, mushrooms and artichokes, which are now so common in modern Roman cuisine. In terms of legumes, they were very fond of broad beans, lentils, and chickpeas. A variety of crops were grown on Roman farms, including grains, olives, fruits, vegetables, beans, and legumes. Among these, wheat, olives, and grapes were the most important to Roman society. Tritium assumptive wheat was a particularly important staple food crop used to make bread.
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