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The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to
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134:(Oxford University Press, 1993, 2003), p. 17; Seo, "Food and Drink, Roman," in
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The Loaded Table: Representation of Food in Roman
Literature
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grains boiled in water, flavoured with salt. It was a
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74:The dish was considered the aboriginal food of the
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78:, and played a role in archaic religious rituals.
107:"Ancient Foods Today: Ancient and Modern Puls"
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1:
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183:Society of ancient Rome
69:cuisine of Ancient Rome
149:The Ancient Roman City
16:Ancient Roman pottage
35:Serving temperature
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46:Farro, water, salt
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173:Historical foods
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43:Main ingredients
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124:Natural History
120:Pliny the Elder
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27:Place of origin
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30:Ancient Rome
147:Stambaugh,
65:staple dish
162:Categories
126:19.83–84;
93:References
59:made from
151:, p. 144.
138:p. 198.
87:risotto
83:polenta
67:in the
57:pottage
61:farro
55:is a
53:Puls
21:Puls
85:or
38:Hot
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