Summer 2026 · Torch: U.S. · ROMAN CUISINE
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From the Romans to the modern world, food has always contributed to culture. From plain bread to extravagant meals, Romans have indulged in almost every aspect of cuisine. As a daily necessity, food means more than nourishment. To a greater extent, food reflects social class and status.
One of the most crucial foods was bread, which makes up 60 to 70 percent of their diet. Made from mixing flour with water and leaving the mix to rise in the open air, sourdough bread provided the foundation for Roman dining. If the mixture of flour and water became good dough, small pieces of this unbaked dough would be saved to be added to the next batch. This allowed sourdough bread to become a stable food source, as a good quality bread can be maintained by the starter batch.
Salt served as a key ingredient and seasoning in Roman society. It had been highly valued by its citizens—to such an extent that some believe that Roman soldiers would sometimes be paid in salt. Moreover, salt still remains one of the most important seasonings in the modern world. The English word “salary” is even derived from the Latin word meaning salt: sal.
ROMAN
CUISINE
Olivia Chen, 2025-2026 NJCL Editor
Bread made from sourdough
Romans enjoyed a variety of food.