Food
The Roman invaders contributed to the long-term improvement of the British diet by introducing proper vegetables to the island. The list of vegetables introduced to Britain includes garlic, onions, shallots, leeks, cabbages, peas, celery, turnips, radishes, and asparagus.
Amongst the many herbs that they introduced to Britain were rosemary, thyme, bay, basil and savoury mint. They also introduced herbs that were used in brewing and for medicinal purposes.
The Romans also brought new farming practices and crops. They introduced more productive grains and bread became a more important part of the British diet. Walnuts and sweet chestnuts were another Roman introduction. They also introduced a wider variety of fruit including apples, grapes, mulberries and cherries.
Amongst the many herbs that they introduced to Britain were rosemary, thyme, bay, basil and savoury mint. They also introduced herbs that were used in brewing and for medicinal purposes.
The Romans also brought new farming practices and crops. They introduced more productive grains and bread became a more important part of the British diet. Walnuts and sweet chestnuts were another Roman introduction. They also introduced a wider variety of fruit including apples, grapes, mulberries and cherries.
However, the degree of difference, which the Romans made, to the diet as a whole, would depend upon which social group you belonged to.
The poor population would have seen the least change to their diet. The mostly only benefitted from the introduction of some of the new vegetables and herbs. They would have added these to the stews and broths that they cooked above the fire, in the traditional Celtic manner.
However the rich part of the population, which usually included British chiefs and warriors drank imported wine and dined lavishly on food imported from around the Roman Empire, and their kitchens would include
things like olive oil and garum (fermented fish sauce that was used extensively in Roman recipes).
The poor population would have seen the least change to their diet. The mostly only benefitted from the introduction of some of the new vegetables and herbs. They would have added these to the stews and broths that they cooked above the fire, in the traditional Celtic manner.
However the rich part of the population, which usually included British chiefs and warriors drank imported wine and dined lavishly on food imported from around the Roman Empire, and their kitchens would include
things like olive oil and garum (fermented fish sauce that was used extensively in Roman recipes).