Roman Feast

• The Roman Feast or Banquet could be a Public Feast, a Private Dinner party or a drinking affair.
• All three types of banquet followed strict protocols regarding how and when the food and drinks were to be served.

The Three types of Feast

1. Epulum
   •  a Public Feast for the inhabitants of the town.
2. Cena
   • a private mid afternoon supper.
3. Comisatio
   • a drinking party.

The Dining Room (Triclinium)

• The Dining Room was one of the most important rooms in a Roman private house and was usually decorated with mosaic floors and wall paintings.
• Guests would eat whilst reclining on long low couches in a U-shape, with a table placed in the centre, in the Greek fashion. Unlike the Greeks, Roman women took part in the banquet.
• The typical Dining room was called a Triclinium because it held three couches which seated three persons, so nine was the usual number of guests.

The Private Roman Banquet

• Protocols for the Guests:
  • The Guests arrive:
    • The male guests arrived at 3 pm, in time for a traditional washing of the feet by slaves
      (unless they had come directly from the Baths)
    • The female guests arrived earlier and were entertained by the Hostess.
  • Dress code:
    • The Toga, Headbands with flowers or wreaths and fragrant perfumes.
• Protocols for the Host:
  • Staff:
    • All slaves – from cooks to those serving the food and drink.
  • The seating:
    • This was on three couches, each seating three persons (making a total of nine guests) and arranged in a U, with the Host at the head and his male guest of honour seated on his right.
  • Washing of hands:
    • Nearby were side tables with bronze basins of perfumed water and towels for the diners to wash their hands between courses, since the diners eat some dishes using their fingers.
  • Tableware:
    • The dishes and goblets reflected the status of the Host.
    • Large dishes, bowls and jugs and serving spoons would be made from solid silver.
    • Plates and goblets would be of red gloss ceramic ware terra sigillata
    • Goblets and decanters made of glass were also used.
  • Entertainment:
    • Music by a group of musicians.
    • Recitations: Classical Greek poetry and odes.

• The Meal
  • Gustatio or Appetisers:
    • Celery, lettuce, olives, pickled eggs, radishes;
    • Sea urchins, shallots, spicy sausages and a mustard salad.

• • Mensae Primae or Main course:
    • Roasted dormice and braised cubed meat with fennell.
    • Rabbit’s and goat kid’s livers marinated in honey then cooked in a wine and garum sauce.
    • Deer stuffed with dates and damsons.
    • Boar boiled in sea water.

• • Mensae Secundae or Dessert Course:
    • Fruit served from a large silver bowl.
• The Drinks
  • Beverage:
    • Strong Honey flavoured Roman Wine diluted by water.
  • After Dinner Drinks:
    • After the food had all been finished, the serious drinking began.
    • At Huge feasts, the guests went to the Latrines to make themselves sick.
      They then returned to start eating and repeat the dining and drinking experience all over again.
    • N.B: The Vomitorium was an exit at the Amphitheatre for crowds to literally ‘spew out’ when leaving, not a room to vomit the food eaten at the banquet.