Italy is blessed above all the other countries of central europium with the natural conditions that go to yield an abundant and varied hap forth of nourishment. The soil is rich...the rainfall is abundant, and rivers and smaller streams are numerous (Johnston 203). In the ancient popish world, A wide form of fruits and ve ingestables were big both in the rural setting and too in city gardens. According to Florence Dupont, gardens were productive all division play and were tended by hand, manured and carefully protected from cold winds or the sear sun. She goes on to say that gardens were used to grow the staple ve shake upables of the Roman diet: brassicas, greens, marrows, sorrel, cucumbers, lettuces, leeks. A different part of the garden would be given over to...plants that add savour to food and patch up hunger: garlic, onions, cress, chicory (Dupont 99-100). Broad beans and cultivated cabbage were also bad extensively. Next to the vegetables so important to the Ro mans, the theme more or less crop was emmer wheat. stem was either baked into bread, or boiled into a gibe of porridge, similar to grits or cream of wheat. Olives were another or so prominent crop. The olives were eaten, but, more importantly, their oil was used extensively in cooking and for other purposes such as fuel for lamps, perfume, and administration oils.
Grapes were also of extensively cultivated, providing their fruit, and, of course, the fuddle that nearly all Romans drank devise watered down or mixed with honey at every meal. The remains or dregs of the grapes left after(prenominal) wine was made was used as a protective for foods (Dupont 102). nub was used spa ringly by the majority of Romans. During the! early Republic, it had been eaten firm when an animal was sacrificed to the gods. Later, meat was used more often, If you want to get a full essay, order it on our website:
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