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ORIGINS

LEGUMES

Together with cereals a very important place in nutrition was held by legumes, which could guarantee the livehood of a considerable number of individuals. Ermet, barley, millet, roasted in the oven or pounded in a mortar, formed the basis for simple and complex foods. Along with legumes; peas, lentils and beans were eaten in large quantities in the Directions of soups and preserved in brine or vinegar, to ensure their availability throughout the year. The high intake of vegetables made up for the reduced use of meat, at least on the poor people tables. As pointed out by Juvenal (AD 60-140) the only meat they could afford was, in the celebration days, a pig's dried back or a piece of bacon.