Keywords
Alimentación romana, Élites, Gastronomía, Banquetes, Apicio, Cocina romana, Roman food, Elites, Gastronomy, Banquets, Apicius, Roman cuisine
Alimentación de las élites romanas
Abstract
El artículo analiza la alimentación de las élites romanas durante la República tardía y el Alto Imperio, destacando las diferencias existentes respecto a las clases populares. Examina la infraestructura doméstica, el papel de cocineros y sirvientes, los banquetes y su función social y política, cuestionando la imagen tradicional de una sociedad caracterizada por excesos gastronómicos continuos. A partir de fuentes literarias y, especialmente, del recetario de Apicio, estudia los principales productos consumidos, entre ellos cereales, aceite de oliva, verduras, frutas, carnes, pescados, huevos y condimentos. También describe técnicas de preparación, conservación y presentación de los alimentos. El trabajo concluye que la gastronomía aristocrática romana se distinguió principalmente por su variedad, sofisticación técnica, creatividad culinaria y capacidad para expresar el estatus social.
The article examines the food practices of Roman elites during the Late Republic and Early Imperial period, emphasizing their differences from those of the lower social classes. It considers domestic infrastructure, the role of cooks and servants, banquets and their social and political functions, while challenging the traditional image of Roman society as dominated by continuous gastronomic excess. Drawing on literary sources and especially on Apicius' collection of recipes, the study discusses major food products, including cereals, olive oil, vegetables, fruits, meat, fish, eggs and seasonings. It also describes techniques of preparation, preservation and food presentation. The article concludes that Roman aristocratic gastronomy was characterized primarily by variety, technical sophistication, culinary creativity and the use of food and banquets as visible expressions of social status.
The article examines the food practices of Roman elites during the Late Republic and Early Imperial period, emphasizing their differences from those of the lower social classes. It considers domestic infrastructure, the role of cooks and servants, banquets and their social and political functions, while challenging the traditional image of Roman society as dominated by continuous gastronomic excess. Drawing on literary sources and especially on Apicius' collection of recipes, the study discusses major food products, including cereals, olive oil, vegetables, fruits, meat, fish, eggs and seasonings. It also describes techniques of preparation, preservation and food presentation. The article concludes that Roman aristocratic gastronomy was characterized primarily by variety, technical sophistication, culinary creativity and the use of food and banquets as visible expressions of social status.
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