Garuma relish for a variety of dishes, it added to sauces, mixed with wine, water and vinegar. According to the Roman Apicius (the beginning of I in. N. E.) Infatuation Garuma has become so widespread that they savor a variety of dishes, it added to sauces and used as oil for baked. We used Harum and as an aperitif, as it had the property to bring your appetite. Besides fish and fish as food were used crabs, oysters, mussels and scallops. It is likely that the food consumed and fish roe, which was extracted from white sturgeon and mullet. The abundance of fish and shellfish, most general population Chersonese could include them in your diet. This is indicated by the existence here of a special market for the sale of fish and fish products. But the meat was less affordable food for urban dwellers, especially the poor. At consumed meat of cattle and small cattle, pork, poultry (chickens, geese, pigeons). In the ancient Greek custom meat is consumed mostly in the form of fried, preparing them on a spit. On the table it was served, pre-cut all to pieces. They ate the meat with herbs, onions, pepper, garlic, seasoning, olive oil, vinegar or Garuma. Because dairy products can be noted milk, yoghurt and cheese, reminiscent of a modern cheese. Perhaps the Greeks were preparing soup and porridge from cereals and flour of wheat, barley and millet. These dishes were common in everyday meals, historians believe, when the women at the table having dinner with the men and when the family was at the table without guests. To excite the thirst consumed salt, sometimes with the addition of aromatic substances and cumin. Subsequently, the same spices used and the Romans. Later dessert snacks replenished with different kinds of cake - topped with cheese or poppy seeds, honey, barley and others. Some specialties were imported, such as Sicilian cheese, dates from Egypt and Syria, and even dried figs from Rhodes, although in Attica was a perfect figs. Of the spices in antiquity were known olive oil, honey, cheese, salt, vinegar. As a spice seeds from some domestic plants, such as fennel, anise, Wallachian dill, mustard, marjoram. Subsequently, it added celery and parsley from Macedonia, from Brown caraway, thyme from Thrace, and in the days of emperors and Indian roots - ginger, cinnamon and pepper, etc. especially valued for a beneficial effect on digestion. The best olive oil brought from Venafro and Tarentum. It not only served as a condiment for different dishes, but also used for harvesting vegetables. Creamy same oil was used only as a medicine. Greeks loved to paint and honey. The best varieties of honey were considered gimettsky from Attica and gibleysky from Sicily. The Romans, unlike the Greeks, were able to harvest in store fruits and vegetables, adding them in clay vessels and obvyazyvaya skin. To date, remained excellent cheese casserole recipe, which was regarded as a special delicacy of the Romans, which results in their work Cato the Elder. The structure of this casserole is cottage cheese, honey, poppy. One can only assume it's so delicious. Although, however, why only guess? Casserole recipe is so simple that to make it at home, every housewife. One of the authors treat yourself once the ancient Roman cuisine, and our own experience can say that this pudding is really nice treat. So, take the flour, cottage cheese, mix it with honey, add poppy. We spread a form and in the oven! As they say, bon appetit. Symposium usually constituted the main part of the dinner, but often it arranged separately from the dinner and was accompanied by various attractions - conversation, music, dancing, games and jokes. Greek literature has kept five descriptions symposium. The most famous belongs to Plato, although it is the least untrue. Two descriptions of Plato and Xenophon refer to the IV century BC. BC. and the rest are given by Plutarch (I century BC. e.), Lucian (II century BC. e.) and Afeneem (III century BC. e.). If the symposium was particularly festive, the audience handed wreaths of celery, violets and roses that adorned the head, neck and chest. Guests are offered the fragrant ointments and oils such as myrrh, and in the hall during the feast voskurivali incense. After committing these ceremonies master drank to the health of guests, and guests - for the health of each other, taking hands full of glasses of the young servants. Drank in the routine, or every drinker himself appointed someone who was supposed to drink after him. They drank to the health, proclaiming: "Ksesias!" ( "Many of the summer!"), "Xayre, hayrekai Pia!" ( "Hello, hello, and drink"), etc. Those whose health drink, had a drink brought by glass. Usually the number of participants chose the manager or the king of the feast - simposiarha. Simposiarh determine how and how much to drink, supervised entertainment and punish violators of the order. Greeks rarely served to the table diluted wine, assuming such a barbaric custom, and even harmful. Even to drink wine, half diluted with water, was considered excessive. This wine is offered, when simposiarh appointed enhanced drink or announce a contest to drink. In Athens, as a matter of honor to drink a large glass in one gulp, so the Romans called this way of drinking Greek. Despite this, drunkenness, as well as gluttony, were rare. This, apparently, due to the fact that the Greeks mixed wine with water, and the fact that other alcoholic beverages or do not know or did not use. Palm wine from Asia or barley drink from Egypt could not compete with cheap domestic wine. At the same time, even Plato in his "Laws" does not condemn drinking during the holiday Dionysius, consecrated wine. In Sparta and in Crete such feasts were forbidden.