In the sprawling culinary landscape of today’s fast-food culture, one might find an array of options—from hamburgers to pizza, and even something that attempts to imitate Mexican fare. Yet, one delicacy that rarely garners a spot on modern menus is escargot, or snail. Surprisingly, escargot was once a common dish among the bustling eating houses of ancient Rome. With the recent discovery of a well-preserved thermopolium (a type of fast-food establishment) in Pompeii, archaeologists have shed light on what snacking in ancient Rome might have entailed. This article delves into the ancient gastronomic scene, focusing on the preparation of cocleas—ancient Roman snails—and what it might have been like to dine at one of these fascinating eateries.
Just last month, a remarkable thermopolium was unearthed in Pompeii, adding to the roughly 90 similar establishments previously discovered in the region. This particular find offers invaluable insights into Roman culinary practices, as it contained food remnants still preserved in ancient containers. Archaeologists identified a variety of delectable ingredients that would have been served on the fateful day of the catastrophic eruption of Mount Vesuvius in 79 AD, including duck, goat, pig, fish, and notably, snails.
While the exact preparations of the snails served at this thermopolium remain unclear, one recipe from the Roman cookbook Apicius De Re Coquinaria describes a straightforward method for cooking snails. The ancient dish, known as cocleas, is made by frying snails with salt and oil, and basting them with a mixture of silphium (a now-extinct spice), garum (fermented fish sauce), and pepper. Due to the rarity of silphium at that time and its extinction long before the recipe was recorded, a substitute known as asafoetida is employed in its place.
Modern chefs might face challenges in sourcing live snails, making canned varieties a practical alternative. The cooking method remains the same whether using canned or live snails: heat oil, fry the snails, and baste with the flavorful blend. The resulting dish is a nod to the culinary traditions of ancient Rome, though today's patrons might find modern versions of escargot dripping in garlic and butter more pleasing.
Imagine yourself in ancient Rome, perhaps lounging in a modest insula or apartment. If you belonged to the lower or middle class, a home-cooked meal might not be an option. Instead, you would find yourself at a thermopolium, where surprisingly diverse eating options awaited. The term 'thermopolium' translates to "place where hot food is sold," but ancient Romans had various establishments, such as caupona, stabila, popina, and tiberna, where they could acquire food and drink.
In a manner reminiscent of today’s fast-food outlets, thermopolia would display their culinary offerings through frescoes, attracting patrons with vivid depictions of hearty meals. These ancient establishments functioned much like modern buffets, with terracotta containers called dolia housing an assortment of dishes ranging from oysters to bread, nuts, and meats.
The social fabric of these eateries was complex. While some patrons indulged in culinary delights, others pursued more illicit forms of entertainment. Some establishments offered gambling and adult entertainment, leading to a certain stigma attached to these dining spots. High-profile figures, including emperors like Claudius and Nero, frequented these venues despite their contentious reputations.
Furthermore, poetry and satire from the time illustrate a disdain for these public dining houses. Seneca equated pleasure with lowly characteristics found in taverns and brothels, while satirist Juvenal depicted the establishments as dens of iniquity filled with shady characters. Workers in these establishments also faced societal judgment, as marriage to women from such backgrounds was prohibited for the elite.
Graffiti: Insights into Roman Patrons
Graffiti in ancient Roman contexts serves as a historical ledger, revealing much about the clientele of thermopolia. Among the assorted messages scratched on walls were innocuous records of expenses and proud declarations of affection and bravado. However, some graffiti took a more risqué turn, indicating the rambunctious nature of patrons.
From humorous confessions of indiscretions to boisterous challenges and romantic entanglements, these inscriptions paint a vivid picture of life surrounding the ancient dining experience. The irreverent spirit reflected in these writings serves as a reminder that despite the societal scorn, patrons of thermopolia were engaged in their own forms of leisure and connection.
In a delightful twist, one can replicate the ancient dish of cocleas in modern times. After cooking the snails in the garum-infused oil, they can be plated either on a salad, served alone, or theatrically placed back in their shells. Despite the culinary reverence of ancient, wild snails, the modern palate might find the flavors intriguing but less appealing compared to contemporary garlic-rich preparations.
As we explore the past through historical delicacies like cocleas, we uncover the social and cultural intricacies of ancient Roman life. The beloved thermopolium, bustling with activity and flavor, offers a tantalizing glimpse into a society that, much like today, sought comfort and community through food. Even if the gastronomic experience of ancient Rome doesn't mirror our modern preferences, it shows that the essence of dining—to enjoy, socialize, and indulge—remains unchanged through the ages.
Part 1/12:
The Ancient Roman Fast Food Experience: Cocleas and Thermopolia
Part 2/12:
In the sprawling culinary landscape of today’s fast-food culture, one might find an array of options—from hamburgers to pizza, and even something that attempts to imitate Mexican fare. Yet, one delicacy that rarely garners a spot on modern menus is escargot, or snail. Surprisingly, escargot was once a common dish among the bustling eating houses of ancient Rome. With the recent discovery of a well-preserved thermopolium (a type of fast-food establishment) in Pompeii, archaeologists have shed light on what snacking in ancient Rome might have entailed. This article delves into the ancient gastronomic scene, focusing on the preparation of cocleas—ancient Roman snails—and what it might have been like to dine at one of these fascinating eateries.
The Archaeological Discovery
Part 3/12:
Just last month, a remarkable thermopolium was unearthed in Pompeii, adding to the roughly 90 similar establishments previously discovered in the region. This particular find offers invaluable insights into Roman culinary practices, as it contained food remnants still preserved in ancient containers. Archaeologists identified a variety of delectable ingredients that would have been served on the fateful day of the catastrophic eruption of Mount Vesuvius in 79 AD, including duck, goat, pig, fish, and notably, snails.
The Recipe for Cocleas
Part 4/12:
While the exact preparations of the snails served at this thermopolium remain unclear, one recipe from the Roman cookbook Apicius De Re Coquinaria describes a straightforward method for cooking snails. The ancient dish, known as cocleas, is made by frying snails with salt and oil, and basting them with a mixture of silphium (a now-extinct spice), garum (fermented fish sauce), and pepper. Due to the rarity of silphium at that time and its extinction long before the recipe was recorded, a substitute known as asafoetida is employed in its place.
Part 5/12:
Modern chefs might face challenges in sourcing live snails, making canned varieties a practical alternative. The cooking method remains the same whether using canned or live snails: heat oil, fry the snails, and baste with the flavorful blend. The resulting dish is a nod to the culinary traditions of ancient Rome, though today's patrons might find modern versions of escargot dripping in garlic and butter more pleasing.
Dining at a Thermopolium
Part 6/12:
Imagine yourself in ancient Rome, perhaps lounging in a modest insula or apartment. If you belonged to the lower or middle class, a home-cooked meal might not be an option. Instead, you would find yourself at a thermopolium, where surprisingly diverse eating options awaited. The term 'thermopolium' translates to "place where hot food is sold," but ancient Romans had various establishments, such as caupona, stabila, popina, and tiberna, where they could acquire food and drink.
Part 7/12:
In a manner reminiscent of today’s fast-food outlets, thermopolia would display their culinary offerings through frescoes, attracting patrons with vivid depictions of hearty meals. These ancient establishments functioned much like modern buffets, with terracotta containers called dolia housing an assortment of dishes ranging from oysters to bread, nuts, and meats.
The Social Scene and Reputation
Part 8/12:
The social fabric of these eateries was complex. While some patrons indulged in culinary delights, others pursued more illicit forms of entertainment. Some establishments offered gambling and adult entertainment, leading to a certain stigma attached to these dining spots. High-profile figures, including emperors like Claudius and Nero, frequented these venues despite their contentious reputations.
Part 9/12:
Furthermore, poetry and satire from the time illustrate a disdain for these public dining houses. Seneca equated pleasure with lowly characteristics found in taverns and brothels, while satirist Juvenal depicted the establishments as dens of iniquity filled with shady characters. Workers in these establishments also faced societal judgment, as marriage to women from such backgrounds was prohibited for the elite.
Graffiti: Insights into Roman Patrons
Graffiti in ancient Roman contexts serves as a historical ledger, revealing much about the clientele of thermopolia. Among the assorted messages scratched on walls were innocuous records of expenses and proud declarations of affection and bravado. However, some graffiti took a more risqué turn, indicating the rambunctious nature of patrons.
Part 10/12:
From humorous confessions of indiscretions to boisterous challenges and romantic entanglements, these inscriptions paint a vivid picture of life surrounding the ancient dining experience. The irreverent spirit reflected in these writings serves as a reminder that despite the societal scorn, patrons of thermopolia were engaged in their own forms of leisure and connection.
The Experience of Eating Cocleas
Part 11/12:
In a delightful twist, one can replicate the ancient dish of cocleas in modern times. After cooking the snails in the garum-infused oil, they can be plated either on a salad, served alone, or theatrically placed back in their shells. Despite the culinary reverence of ancient, wild snails, the modern palate might find the flavors intriguing but less appealing compared to contemporary garlic-rich preparations.
Conclusion
Part 12/12:
As we explore the past through historical delicacies like cocleas, we uncover the social and cultural intricacies of ancient Roman life. The beloved thermopolium, bustling with activity and flavor, offers a tantalizing glimpse into a society that, much like today, sought comfort and community through food. Even if the gastronomic experience of ancient Rome doesn't mirror our modern preferences, it shows that the essence of dining—to enjoy, socialize, and indulge—remains unchanged through the ages.