We know a lot about the ancient Roman period, we even have an idea of ​​their diet, but what happened when sea voyages began? What did they eat? 1,700 years ago, a ship sank to the bottom of the Mediterranean Sea near present-day Spain. Shortly after the sinking, the Roman-era ship was covered in sand and sediment, preserving the ship and most of its contents. We got our first clue about this incident a few months ago. We have now deciphered the Romans’ description of the high seas.

News. New research published in the Journal of Maritime Archeology, led by researcher Herman va Vliet, reveals the details behind the diet and food preparation of Romans when they went on long journeys in the Mediterranean. The catch: just like today, “kitchens” have been updated, as have societies and boats.

May survey. As we said at the beginning, a few months ago we discovered that Roman kitchens on the high seas are no ordinary thing. Shipwrecked off the coast of Mallorca 1,600 years ago, the ship was carrying a rare delicacy: fermented fish sauce known as liquamen or garum. Archaeologists found the umami-packed condiment in many of the 300 sealed ceramic jars, or amphorae, that apparently sank with the ship.

They also detected fish bone fragments in some of them; This suggests that the liquid is made from anchovies and sardines. Not only this. Other amphorae also contained edible delicacies such as olive oil, wine or vinegar, and possibly olives preserved in a wine-reducing sauce. Each jar was labeled with a painted inscription identifying the contents of the container. They even found vines, reeds, and other woody plants that were intended to help preserve the amphorae during the journey.

Dine by the sea (and hot). In the new study, we now know that, contrary to popular belief, the Romans were not solely dependent on cold or canned foods. According to Van Vliet’s research, excavations of ancient shipwrecks have revealed the existence of primitive kitchens on board. These kitchens had large cauldrons and primitive stoves that allowed cooking hot meals; Although this was of course necessary to withstand the rigors of the sea, it represented a luxury.

What about food? One of the most common was barley bread, which had the advantage of lasting for a long time without spoiling. However, sailors also caught fish to obtain fresh protein during the voyage. Furthermore, lead hooks and nets have been found in many shipwrecks, confirming that fishing was a common practice. However, storms and bad weather often forced them to rely on a supply of dried or preserved fish.

Other calories. Of course there was more. For example, grains and legumes were an important part of the ship’s diet; in this case, it was used to make soups and porridges, providing a quick source of calories. Moreover, the remains of these foods, such as grains, olives and hazelnuts, have been found in many shipwrecks, suggesting their importance in the daily diet of sailors.

First of all, security. It looked like the Romans had everything under control. One of the study’s most fascinating discoveries concerns how they cooked food in wooden boats without risking the safety of the ship. As Van Vliet explains, using barbecues and charcoal stoves that produce heat without an open flame minimized the risk of fire.

Remains of tiles and bricks used to protect kitchen areas and prevent accidents have also been found in shipwrecks (as described above). As if all this wasn’t enough, the work also explores culinary techniques that were certainly advanced for the time. Namely: A barbecue with a water tank that allows the temperature to be controlled and prevents the lead in the barbecue from melting was discovered off the coast of Israel. This demonstrates the ingenuity of the Romans in creating technologies adapted to the often harsh sea conditions.

Solution. It seems pretty obvious that the Romans were very educated people. Sailors’ ability to prepare hot meals despite harsh conditions reflects the evolution of culinary technologies on the high seas and their important role in survival.

Cooking on ships was not only possible, but a necessity to ensure the well-being of the crew on long and dangerous voyages. Plus: It was literally a matter of life and death. Besides boosting crew morale with a good meal, it also ensured efficiency on long voyages and the ultimate success of missions.

Image | James Bikie, Laurey and Castro

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