\u00c1ltal\u00e1ban v\u00edzzel h\u00edg\u00edtott\u00e1k, a gyerekeknek pedig “mulsumot”, m\u00e9zzel \u00e9des\u00edtett mustot vagy bort adtak. A gy\u00fcm\u00f6lcsleveken \u00e9s a v\u00edzen k\u00edv\u00fcl a tej ritk\u00e1n fordult el\u0151 a r\u00f3mai mindennapi \u00e9letben, \u00e9s f\u0151leg s\u00fct\u00e9shez \u00e9s f\u0151z\u00e9shez haszn\u00e1lt\u00e1k. Ha tejet ittak, az els\u0151sorban juh- vagy kecsketej volt. A nyers teh\u00e9ntej ritk\u00e1n volt r\u00e9sze az \u00e9trendnek, \u00e9s ink\u00e1bb a Dun\u00e1n \u00e9s Rajn\u00e1n t\u00fali, barb\u00e1rnak tartott n\u00e9pek szok\u00e1saihoz k\u00f6t\u0151d\u00f6tt. <\/p>\n
Eltekintve att\u00f3l a t\u00e9nyt\u0151l, hogy a bor nagyon gyakran szerepelt az itallapon, a r\u00f3maiak egy\u00e9bk\u00e9nt mai m\u00e9rc\u00e9vel m\u00e9rve meglehet\u0151sen eg\u00e9szs\u00e9ges \u00e9letet \u00e9ltek. Az \u00e9trendj\u00fck szinte teljesen veget\u00e1ri\u00e1nus volt, \u00e9s h\u00fas csak ritk\u00e1n ker\u00fclt az \u00e9tlapra, f\u0151k\u00e9nt \u00fcnnepi alkalmakkor. Ennek egyik f\u0151 oka az \u00e1llatteny\u00e9szt\u00e9s magas k\u00f6lts\u00e9ge volt. Pompejiben p\u00e9ld\u00e1ul Kr. u. 79-ben egy modius (kb. 8,7 liter vagy 6,5 kilogramm) b\u00faza \u00e1ra 7,5 sestertius k\u00f6r\u00fcl volt, ugyanennyi rozs\u00e9 pedig csak 3 sestertius k\u00f6r\u00fcl, m\u00edg egy \u00f6szv\u00e9r hihetetlen 520 sestertiusba vagy 130 d\u00e9n\u00e1rba ker\u00fclt. <\/p>\n
Titus Flavius Domitianus cs\u00e1sz\u00e1r alatt egy l\u00e9gi\u00f3s k\u00f6r\u00fclbel\u00fcl 300 d\u00e9n\u00e1r fizet\u00e9sre sz\u00e1m\u00edthatott, levonva a felszerel\u00e9s k\u00f6lts\u00e9geit. Ezzel szemben a hal, k\u00fcl\u00f6n\u00f6sen a tengerpart k\u00f6zel\u00e9ben, sz\u00e9les k\u00f6rben el\u00e9rhet\u0151 \u00e9s olcs\u00f3bb volt, \u00e9s a sz\u00e1razf\u00f6ld\u00f6n s\u00f3s halk\u00e9nt is \u00e9rt\u00e9kes\u00edtett\u00e9k. A friss halat gyakran grillezt\u00e9k \u00e9s k\u00fcl\u00f6nb\u00f6z\u0151 m\u00e1rt\u00e1sokkal t\u00e1lalt\u00e1k (l\u00e1sd “De re coquinaria”). A hal a “garum”, a n\u00e9pszer\u0171 halsz\u00f3sz, a “liquamen” n\u00e9ven is ismert \u00e9s gyakran tart\u00f3s\u00edt\u00e1sra haszn\u00e1lt “garum” el\u0151\u00e1ll\u00edt\u00e1s\u00e1nak fontos \u00f6sszetev\u0151je is volt. <\/p>\n
Az olyan halakat, mint a tonhal, a szardella, az angolna \u00e9s a makr\u00e9la, bels\u0151s\u00e9geikkel egy\u00fctt s\u00f3s l\u00e9vel kevert\u00e9k \u00f6ssze, \u00e9s a napon erjedni hagyt\u00e1k, n\u00e9ha h\u00f3napokig. E folyamat sor\u00e1n a halak feh\u00e9rj\u00e9it a belekben l\u00e9v\u0151 enzimek lebontott\u00e1k. Az \u00edgy kapott kever\u00e9ket ezut\u00e1n t\u00f6bbsz\u00f6r pr\u00e9selt\u00e9k \u00e9s sz\u0171rt\u00e9k, hogy tiszta, borosty\u00e1nsz\u00edn\u0171 folyad\u00e9kot kapjanak. B\u00e1r a v\u00e9gterm\u00e9knek jellegzetes, de kellemes szaga volt, a gy\u00e1rt\u00e1s sor\u00e1n a szag annyira intenz\u00edv volt, hogy a termel\u0151\u00fczemeket a telep\u00fcl\u00e9sekt\u0151l t\u00e1vol helyezt\u00e9k el. <\/p>\n
Az \u00f3kori r\u00f3mai t\u00e1rsadalomban az volt a szok\u00e1s, hogy naponta h\u00e1romszor ettek. A “ientaculum” n\u00e9ven ismert reggelire reggel 8 \u00e9s 9 \u00f3ra k\u00f6z\u00f6tt ker\u00fclt sor, \u00e9s f\u0151k\u00e9nt lapos keny\u00e9rb\u0151l \u00e1llt, amelyet id\u0151vel egyre t\u00f6bbf\u00e9le p\u00e9k\u00e1ruval eg\u00e9sz\u00edtettek ki. M\u00edg a szeg\u00e9nyebb r\u00e9tegek rendszerint csak s\u00f3val ett\u00e9k a lapos kenyeret, a tehet\u0151sebb r\u00f3maiak toj\u00e1ssal, sajttal, m\u00e9zzel \u00e9s gy\u00fcm\u00f6lcs\u00f6kkel gazdag\u00edtott\u00e1k a reggelij\u00fcket. <\/p>\n
Az eb\u00e9det, vagy “prandiumot” 11 \u00e9s 12 \u00f3ra k\u00f6z\u00f6tt szolg\u00e1lt\u00e1k fel, \u00e9s kis \u00e9tkez\u00e9snek sz\u00e1m\u00edtott, b\u00e1r m\u00e9g mindig tartalmasabb volt, mint a reggeli. A prandiumra jellemz\u0151 hideg \u00e9telek k\u00f6z\u00e9 tartozott a keny\u00e9r, sonka, sajt, toj\u00e1s, di\u00f3f\u00e9l\u00e9k, olajbogy\u00f3, gomba, datolya \u00e9s f\u00fcge. Alkalmank\u00e9nt az el\u0151z\u0151 napi vacsora marad\u00e9k\u00e1t is felszolg\u00e1lt\u00e1k. <\/p>\n
![\"Triclinium\"](\"https:\/\/www.uhl-menu.com\/wp-content\/uploads\/Triclinium.jpg\")
A triclinium – egy k\u0151b\u0151l vagy f\u00e1b\u00f3l k\u00e9sz\u00fclt h\u00e1romszintes \u00e9tkez\u0151 kanap\u00e9.<\/p><\/div>\n
Az \u00f3kori R\u00f3m\u00e1ban a vacsora, az \u00fagynevezett “cena”, amely a nap f\u0151 \u00e9tkez\u00e9s\u00e9nek sz\u00e1m\u00edtott, d\u00e9lut\u00e1n 3-4 \u00f3ra k\u00f6r\u00fcl kezd\u0151d\u00f6tt. Ekkor \u00e1ltal\u00e1ban minden napi feladatot befejeztek. A cena t\u00f6bb volt, mint egyszer\u0171 \u00e9tkez\u00e9s; t\u00e1rsadalmi esem\u00e9ny volt, amelyre gyakran megh\u00edvt\u00e1k a bar\u00e1tokat. Szok\u00e1s volt, hogy a vend\u00e9gek \u00e9l\u00e9nk besz\u00e9lget\u00e9sekben vettek r\u00e9szt, f\u00e9lig az \u00e9tkez\u0151 kanap\u00e9kon, a “triclinia”-kon (innen kapta a “triclinium” nevet az eb\u00e9dl\u0151) fekve. Az \u00e9tkez\u00e9s k\u00f6z\u00e9ppontj\u00e1ban egy egyszer\u0171 gabonak\u00e1sa, a “puls” vagy “pulmentum” \u00e1llt, amelyet t\u00f6nk\u00f6lyb\u00faz\u00e1b\u00f3l, v\u00edzb\u0151l, s\u00f3b\u00f3l \u00e9s zs\u00edrb\u00f3l k\u00e9sz\u00edtettek. <\/p>\n
A fels\u0151bb oszt\u00e1lyok ezt az alap\u00e9telt toj\u00e1ssal, sajttal \u00e9s m\u00e9zzel, esetenk\u00e9nt hallal is gazdag\u00edtott\u00e1k, \u00e9s csak nagyon ritk\u00e1n h\u00fassal. Id\u0151vel a cena jelent\u0151sen kib\u0151v\u00fclt: a r\u00f3mai k\u00f6zt\u00e1rsas\u00e1g idej\u00e9n a f\u0151\u00e9tel mell\u00e9 gy\u00fcm\u00f6lcs\u00f6kb\u0151l \u00e9s tenger gy\u00fcm\u00f6lcseib\u0151l \u00e1ll\u00f3 desszertet is adtak, a k\u00f6zt\u00e1rsas\u00e1g v\u00e9ge fel\u00e9 pedig nem volt ritka, hogy az \u00e9tkez\u00e9s el\u0151\u00e9telre, f\u0151\u00e9telre \u00e9s desszertre oszlott. Nem volt ritka, hogy a cena-t iv\u00f3\u00fcnneps\u00e9g, a “comissatio” k\u00f6vette. A bort, amelyet napk\u00f6zben gyakran v\u00edzzel h\u00edg\u00edtottak vagy m\u00e9zzel \u00edzes\u00edtettek, tiszta form\u00e1ban fogyasztott\u00e1k. <\/p>\n
Tudt\u00e1k a r\u00f3maiak, hogyan kell viselkedni az asztaln\u00e1l?<\/h2>\n
B\u00e1r a r\u00f3mai konyh\u00e1ban haszn\u00e1ltak k\u00e9seket \u00e9s m\u00e1s t\u00edpus\u00fa ev\u0151eszk\u00f6z\u00f6ket, a kanalakat els\u0151sorban az \u00e9tkez\u00e9shez haszn\u00e1lt\u00e1k, \u00e9s k\u00fcl\u00f6n\u00f6sen a m\u00e1rt\u00e1sok \u00edzlel\u00e9s\u00e9hez voltak n\u00e9lk\u00fcl\u00f6zhetetlenek. Egyes kanalak nyele olyan k\u00fapos volt, hogy kisebb \u00e9telek felny\u00e1rsal\u00e1s\u00e1ra is alkalmasak voltak. A legt\u00f6bbsz\u00f6r azonban az emberek az ujjaikkal szolg\u00e1ltak fel, \u00e9s az ujjhegyekkel val\u00f3 \u00f3vatos ev\u00e9st a j\u00f3 modor kifejez\u0151d\u00e9s\u00e9nek tekintett\u00e9k. <\/p>\n
A szalv\u00e9t\u00e1kat nemcsak az ujjak tiszt\u00edt\u00e1s\u00e1ra haszn\u00e1lt\u00e1k, hanem az is el\u00e9g gyakori \u00e9s elfogadott volt, hogy a rabszolgagyerekek haj\u00e1ba t\u00f6r\u00f6lt\u00e9k a kez\u00fcket, ha jelen voltak, \u00e9s szalv\u00e9t\u00e1t haszn\u00e1ltak a marad\u00e9kok becsomagol\u00e1s\u00e1ra \u00e9s elvitel\u00e9re is. Ezt a gyakorlatot \u00e1ltal\u00e1ban elismert\u00e9k, felt\u00e9ve, hogy az illemszab\u00e1lyok keretein bel\u00fcl t\u00f6rt\u00e9nt. Az \u00e9tkez\u00e9si kanap\u00e9k, a triclinia, elrendez\u00e9se a bankettekn\u00e9l meghat\u00e1rozott szab\u00e1lyokat k\u00f6vetett, amelyek az \u00fcl\u00e9srendet is meghat\u00e1rozt\u00e1k. <\/p>\n
A legkedveltebb \u00fcl\u0151hely a k\u00f6z\u00e9ps\u0151 d\u00edv\u00e1ny legals\u00f3 helye volt (“lectus medium”), amelyet “locus consularis” vagy “locus praetorius” n\u00e9ven ismertek, \u00e9s amely k\u00fcl\u00f6n\u00f6sen a mozg\u00e1sszabads\u00e1g\u00e1r\u00f3l volt nevezetes. A h\u00e1zigazda hagyom\u00e1nyosan a legals\u00f3 d\u00edv\u00e1nyon (“lectus imus”) foglalt el\u0151sz\u00f6r helyet, ami lehet\u0151v\u00e9 tette sz\u00e1m\u00e1ra, hogy b\u00e1rmikor a d\u00edszvend\u00e9g fel\u00e9 forduljon. A harmadik, legfels\u0151 kanap\u00e9 (“lectus summus”) szint\u00e9n h\u00e1rom szem\u00e9lynek ny\u00fajtott helyet. Ez az \u00fcl\u00e9srend \u00f6szt\u00f6n\u00f6zte a kommunikat\u00edv eszmecser\u00e9t, \u00e9s lehet\u0151v\u00e9 tette mind a fizikai, mind a vizu\u00e1lis interakci\u00f3t. <\/p>\n
K\u00f6vetkeztet\u00e9s<\/h2>\n
\u00d6sszefoglalva elmondhat\u00f3, hogy a r\u00f3mai \u00e9trend t\u00falnyom\u00f3r\u00e9szt eg\u00e9szs\u00e9ges volt, \u00e9s az \u00e9tkez\u00e9si kult\u00fara sokkal kev\u00e9sb\u00e9 volt l\u00e1tv\u00e1nyos, mint azt a modern szand\u00e1lfilmek elhitetik vel\u00fcnk. Az \u00e9tkez\u00e9sek k\u00f6z\u00f6ss\u00e9gi jellege el\u0151seg\u00edtette a jelenl\u00e9v\u0151k k\u00f6z\u00f6tti t\u00e1rsadalmi k\u00f6t\u0151d\u00e9st – felt\u00e9ve, hogy nem keveredtek politikai vit\u00e1kba. <\/p>\n
Egy tipikus r\u00f3mai recept<\/h2>\n
Pullum Numidicum: numidiai csirke<\/strong><\/p>\nEz a specialit\u00e1s az \u00e9szak-afrikai Num\u00eddi\u00e1b\u00f3l sz\u00e1rmazik. Az eredeti receptben egy silphium nev\u0171 f\u0171szert haszn\u00e1ltak, amely val\u00f3sz\u00edn\u0171leg legink\u00e1bb hasonl\u00edt a ma ismert asafetid\u00e1hoz, amely a f\u0171szerboltokban kaphat\u00f3. <\/p>\n
Egy figyelmeztet\u0151 sz\u00f3: az asafetida, m\u00e1s n\u00e9ven \u00f6rd\u00f6gtr\u00e1gya, rendk\u00edv\u00fcl kellemetlen szag\u00fa. Ez a szag azonban elillan, amint a f\u0171szer s\u00fct\u00e9s k\u00f6zben h\u0151hat\u00e1snak ker\u00fcl. <\/p>\n
Elk\u00e9sz\u00edt\u00e9si id\u0151: 2 \u00f3ra
\nHozz\u00e1val\u00f3k 4 szem\u00e9lyre<\/p>\n
\n- 1 csirke<\/li>\n
- 3 te\u00e1skan\u00e1l s\u00f3<\/li>\n
- 2 bab\u00e9rlev\u00e9l<\/li>\n
- 2 hagyma<\/li>\n
- 1 te\u00e1skan\u00e1l szegf\u0171szeg<\/li>\n
- 1 s\u00e1rgar\u00e9pa<\/li>\n
- 1 sz\u00e1l rozmaring<\/li>\n
- 1 te\u00e1skan\u00e1l asafetida<\/li>\n
- 1 te\u00e1skan\u00e1l bors<\/li>\n
- 2 ev\u0151kan\u00e1l tiszt\u00edtott vaj<\/li>\n
- 50 g feny\u0151mag<\/li>\n
- 1 te\u00e1skan\u00e1l k\u00f6m\u00e9ny<\/li>\n
- 1 te\u00e1skan\u00e1l koriandermag<\/li>\n
- 4 d\u00e1tum<\/li>\n
- 1 te\u00e1skan\u00e1l rue<\/li>\n
- 1 ev\u0151kan\u00e1l v\u00f6r\u00f6sborecet<\/li>\n
- 1 te\u00e1skan\u00e1l m\u00e9z<\/li>\n
- 4 ev\u0151kan\u00e1l \u00e1zsiai halsz\u00f3sz<\/li>\n
- 2 ev\u0151kan\u00e1l ol\u00edvaolaj<\/li>\n
- 1 te\u00e1skan\u00e1l kukoricaliszt<\/li>\n<\/ul>\n
\n- Tegye a csirk\u00e9t egy l\u00e1basba 2 liter v\u00edzzel, s\u00f3val, bab\u00e9rlev\u00e9llel, szegf\u0171szeggel, rozmaringgal, az apr\u00f3ra v\u00e1gott s\u00e1rgar\u00e9p\u00e1val \u00e9s egy negyedelt hagym\u00e1val, \u00e9s f\u0151zze 60 percig.<\/li>\n
- K\u00f6zben k\u00e9sz\u00edtse el a m\u00e1rt\u00e1st. A feny\u0151magot, a k\u00f6m\u00e9nymagot \u00e9s a koriandermagot mozs\u00e1rban \u0151r\u00f6lj\u00fck meg. V\u00e1gja apr\u00f3ra a datoly\u00e1t, \u00e9s kock\u00e1zza finomra a m\u00e1sodik hagym\u00e1t. Egy k\u00fcl\u00f6n serpeny\u0151ben p\u00e1rolja meg a hagymakock\u00e1kat kev\u00e9s v\u00edzzel. Ezut\u00e1n adjuk hozz\u00e1 az apr\u00f3ra v\u00e1gott hozz\u00e1val\u00f3kat, \u00e9s keverj\u00fcnk bele 1 te\u00e1skan\u00e1l borsot, a r\u00fat, az ecet, a m\u00e9z, az olaj \u00e9s a halsz\u00f3sz. Hagyja a kever\u00e9ket 10 percig p\u00e1rol\u00f3dni. Oldjuk fel a kukoricalisztet egy kev\u00e9s v\u00edzben, \u00e9s keverj\u00fck a m\u00e1rt\u00e1sba. <\/li>\n
- Vegye ki a csirk\u00e9t a h\u00faslevesb\u0151l, hagyja kih\u0171lni, majd szeletelje fel. Sz\u00f3rjuk meg a darabokat asafetid\u00e1val \u00e9s a marad\u00e9k borssal, majd egy serpeny\u0151ben, vajon pir\u00edtsuk meg \u0151ket. Rendezz\u00fck el a s\u00fclt csirkedarabokat egy t\u00e1ny\u00e9ron, \u00e9s \u00f6nts\u00fck r\u00e1 a m\u00e1rt\u00e1st. T\u00e1laljuk rizzsel k\u00f6retk\u00e9nt. <\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"
Az egyik legjelent\u0151sebb dokumentum az \u00f3kori R\u00f3m\u00e1b\u00f3l sz\u00e1rmaz\u00f3 szak\u00e1csk\u00f6nyv, a “De re coquinaria” (“A f\u0151z\u00e9s m\u0171v\u00e9szet\u00e9r\u0151l”), amelyet jelenlegi form\u00e1j\u00e1ban a Kr. u. 3. vagy 4. sz\u00e1zadra dat\u00e1lnak. A hozz\u00e1 kapcsol\u00f3d\u00f3 szerz\u0151 neve Marcus Gavius Apicius, a r\u00f3mai \u00f3kor ismert \u00ednyencmestere, aki i. e. 25 \u00e9s i. sz. 42 k\u00f6z\u00f6tt \u00e9lt. You are currently viewing a […]<\/p>\n","protected":false},"author":19,"featured_media":68965,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1483],"tags":[],"class_list":["post-68964","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-erdemes-tudni"],"acf":[],"yoast_head":"\n
\u1455\u2776\u1450 Men\u00fck az id\u0151k folyam\u00e1n \u27a1\ufe0f a r\u00f3maiakn\u00e1l<\/title>\n<meta name=\"description\" content=\"\u2771\u2771\u2771\u2771Men\u00fck\u00e1rty\u00e1k az id\u0151k sor\u00e1n: A r\u00f3mai \u00e9trend \u2705 Tudjon meg t\u00f6bbet itt \u27a1\ufe0f UHL Speisekarten Manufaktur\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.uhl-menu.com\/hu\/menuek-a-korszakokon-at-a-romaiak-etrendje\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u1455\u2776\u1450 Men\u00fck az id\u0151k folyam\u00e1n \u27a1\ufe0f a r\u00f3maiakn\u00e1l\" \/>\n<meta property=\"og:description\" content=\"\u2771\u2771\u2771\u2771Men\u00fck\u00e1rty\u00e1k az id\u0151k sor\u00e1n: A r\u00f3mai \u00e9trend \u2705 Tudjon meg t\u00f6bbet itt \u27a1\ufe0f UHL 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