10 Popular (and Weird) Ancient Foods

Many foods cherished by our ancestors continue to find a place on tables worldwide. From the staple presence of bread to the remarkable status of beer, countless ancient delights have withstood the test of time.

But other foods have faded into oblivion and been mostly uneaten for centuries. Whether due to animal extinction or shifting societal tastes, plenty of historic foods have gone by the wayside.

In this list, we’ll look at ten totally forgotten foods from the ancient world. Perhaps some warrant a revival with our discerning modern palates. And maybe others will be best left in the past, where we can only read about them rather than have to actually taste what our ancestors ate!

Related: 10 Unresolved Questions about Ancient Rome

10 Peacock

The ancient Romans were known for their extravagant feasts. Every detail, including the presentation of food, was meticulously crafted. Among the highlights of a Roman banquet was the arrival of a roasted peacock, adorned with its resplendent tail feathers and majestic wings.

This tradition extended well into the medieval era, predominantly gracing the tables of the affluent. However, the exact circumstances surrounding its decline remain elusive. In fact, in certain regions, the consumption of peafowl endures. And while a roasted peacock prepared in the ancient manner may seem like a lavish meal compared to turkey or chicken, the reality is more nuanced. The true measure of a sumptuous feast lies not solely in its extravagant display but in the harmonious blend of flavors, textures, and aromas. Personal preferences and the appreciation of local nuances play a significant role.

The legacy of Roman feasts lives on through the enduring practice of consuming peafowl, maintaining a connection to the grandeur of the past. It’s not a turkey like we know now, but it is an ancient dish still consumed today. And it’s cooked in much the same way—so the end result is similar enough. However, it is the palatable experience that ultimately defines a truly sumptuous meal, transcending mere visual splendor.^[1]

9 Lard

In the ancient Mediterranean, oils derived from olives were a fundamental source of fat. These oils, along with those extracted from sesame and other natural origins, played a pivotal role in culinary practices. But the story of fat consumption took a different path in ancient China. By roughly 4000 BC, the Chinese embraced the consumption of pork and domestic chickens. Notably, the fatty parts of domestic hogs were transformed into lard. That lard found utility as a cooking fat and lubricant across Chinese culinary culture.

Although lard gradually made its way to the western world many centuries later, it never attained significant popularity within the Mediterranean diet. Various religious and cultural factors contributed to its limited usage in those regions. Nonetheless, the “beer-drinking barbarians” of Western Europe cherished lard as their preferred cooking fat for several centuries. Over time, however, as knowledge about its health effects evolved, lard began to lose favor.

Despite its decline in popularity, lard still boasts a devoted following. Enthusiasts of English-style cooking and those hailing from the American South use it regularly. Baking aficionados also firmly believe lard reigns supreme when it comes to creating delectable biscuits and flaky pie crusts. It is not uncommon to hear proclamations from renowned American chefs extolling the virtues of pork fat and its unrivaled contributions to culinary excellence.^[2]

8 Garum

Garum, a sauce cherished across the ancient Mediterranean, served as a popular condiment among diverse civilizations. The Phoenicians, Egyptians, Greeks, and Romans all swore by it. The sauce was relished for its savory flavor and used to enhance bread, meat, and vegetables. However, its preparation process might surprise modern palates.

Creating garum involved crafting a brine and then immersing fish intestines in it until they were pickled. The mixture was mashed and left to ferment for several weeks, emitting quite a distinctive aroma. In some cases, the residue was transformed into a thick paste called allec, while the liquid—true garum—became a prized export. In that era, the finest quality garum—favored by the affluent—was costly due to its use of pickled fish guts.

The Romans commercially produced and exported garum for centuries. Archaeological findings in Pompeii revealed a kosher version, suggesting its significance in Jewish cuisine as well. While garum’s ingredients and preparation may be unconventional by today’s standards, it remains a testament to the diverse and intriguing flavors that adorned ancient Mediterranean tables.^[3]

7 Pigeon

In urban landscapes, pigeons have become an everyday sight, often regarded as little more than airborne pests. To tackle the relentless growth of pigeon flocks, many cities have employed falcons as a means of control—with limited success. However, in ancient times, people had a very different approach to these birds—they feasted on them! Pigeons were an abundant and affordable source of meat enjoyed worldwide. From the realms of classic antiquity to less developed societies, pigeons were plentiful. And for the poor, they were cheap.

Even well into the nineteenth century, pigeons remained a popular delicacy in Europe and America. In fact, one species, the passenger pigeon, was consumed to the point of extinction in 1914. City dwellers hunted, captured, and cooked the birds at an alarming rate until they were all gone. Now, there have been discussions regarding the possibility of cloning the passenger pigeon using DNA from preserved specimens—not to revive it as food, but for ecological restoration.

Given the sizable pigeon population still inhabiting cities worldwide, such ancient culinary efforts seem understandable. It is said that pigeon meat shares a flavor reminiscent of chicken—but what doesn’t? Hundreds of recipes for their preparation can be found spanning both ancient and more recent times.^[4]

6 Chian

In the realm of ancient Greek libations, Chian wine held an exalted status. It captivated the palates of connoisseurs across the region. Originating from the island of Chios, this revered elixir was hailed as the epitome of wine excellence. Renowned as the “black wine,” its deep red hue attracted the most discerning enthusiasts. Though writers like Plutarch noted its high price, the allure of Chian wine was undeniable.

While other wines aged in wooden barrels, Chian wine followed a different path. This nectar found its sanctuary within earthenware jars known as amphorae, which likely contributed to its distinctive flavor profile. Embraced by the ancient Greeks as a symbol of prestige, Chian wine flowed generously from Chios, reaching Athens by the fourth century BC. There, the geographer Strabo pronounced it the unrivaled gem among Greece’s wine offerings.

Over in the Roman Empire—where beer was viewed with disdain—Chian wine commanded unwavering respect. Romans sneered at the beer beloved by the Celts and Britons but embraced the sophistication of Chian vintages. Renowned physician Galen even extolled its medicinal virtues, prescribing it for ailments ranging from the physical to the melancholic.^[5]

5 Moretum

In ancient Rome, the upper class had a favorite dish that bears a resemblance to a familiar snack today. It was called moretum, and it was a delectable cheese spread enjoyed as a light meal or snack. Vendors in Pompeii’s arena and Rome’s Colosseum offered this treat to spectators during gladiator battles. To make moretum, soft goat cheese was blended with herbs, oils, vinegar, wine, and nuts using a mortar and pestle. In fact, the snack’s name originated from the mortar used in its preparation.

Moretum came in countless flavors and was savored on different types of bread. Most popularly, it was eaten on flatbreads similar to today’s pizza crust. One version, infused with garlic, resembled the precursor to modern pesto. For those with a sweet tooth, dried and fresh fruits were added. Their presence resulted in a sweet moretum companion to its savory counterpart. Its texture and taste were akin to present-day cream-cheese-based spreads.

Throughout the Roman Empire, those fortunate enough to afford it relished the delightful moretum. Undoubtedly, it would be just as appreciated in modern times. In fact, we have quite a few snacks that are somewhat similar today!^[6]

4 Posca

From the depths of ancient Rome, a drink known as posca emerged as a lifeline for peasant farmers and soldiers alike. This beverage, crafted from inexpensive wine or wine vinegar, was a unique blend of herbs, spices, and water. But posca was no ordinary thirst quencher—it was said to hold a secret power.

What made posca extraordinary was its ability to make unsafe water drinkable. Soldiers marching across treacherous terrains relied on its germ-killing acidity to safeguard their health. Large barrels of this invigorating concoction accompanied Roman armies, ensuring hydration and energy during arduous campaigns.

Interestingly, posca‘s allure extended beyond practicality. Roman commanders, including Julius Caesar and Hadrian, reportedly drank it too, fostering a sense of unity and shared experience with their troops. To the soldiers, posca symbolized resilience and duty—a humble brew that sustained an empire.^[7]

3 Silphium

Silphium is an herb shrouded in mystery and fascination. It held a prominent place in the hearts of ancient civilizations like the Minoans, Egyptians, Greeks, and Romans. Among these societies, the Romans were particularly enamored with its distinct flavor. They liberally sprinkled silphium on their culinary creations. The herb, which thrived in the coastal regions of present-day Libya, is believed to have been a celery-like plant, though others claim it resembled fennel.

Sadly, the true nature of silphium remains an enigma. Ancient writings suggest it may have been used as animal fodder—perhaps contributing to its extinction before the Common Era. Moreover, some scholars speculated that the plant defied cultivation; if true, over-harvesting of its wild reserves likely led to its demise. Regardless, the herb was a staple in the ancient world—and then disappeared.

Apart from its culinary significance, the Greeks and Romans both attributed additional properties to silphium. They considered it an aphrodisiac as well as a contraceptive. The allure of such a dual nature undoubtedly contributed to its popularity. Intriguingly, the iconic heart shape associated with Valentine’s Day may have been inspired by the herb’s seeds.

Revered as a medicinal wonder by Hippocrates, the herb was employed to alleviate throat ailments, aid digestion, and even remove warts. Unfortunately, the silphium of antiquity is extinct. Regrettably, a plant capable of enhancing flavors, producing perfumes, acting as a contraceptive, dispelling warts, and serving as an aphrodisiac has been lost to time.^[8]

2 Melas Zomos

Step into the legendary world of the Spartans and discover their favored source of strength and endurance: melas zomos. This soup, known to be a staple for Spartan armies, was created by skilled cooks in the field. While an exact written recipe has been lost to time, its existence lives on through myth and ancient accounts.

At the heart of melas zomos was pork, which served as its primary ingredient. To prepare this hearty concoction, cooks drained the blood of a freshly slaughtered pig into a cooking vessel. The addition of vinegar prevented the blood from clotting, allowing the soup to reach its full potential. The pot would then simmer until it reached perfection.

There are many legends surrounding this Spartan soup. In one, a man from Sybaris—a city known for excess—supposedly once tasted melas zomos and proclaimed it the reason Spartans didn’t fear death. Whether true or not, the remark highlighted the stark contrast between Spartan discipline and luxury elsewhere.

Today, melas zomos remains shrouded in mystery and lore. But it still stands as a testament to the Spartan spirit and their pursuit of strength through simple yet nourishing sustenance.^[9]

1 Carob

The carob is a fascinating Mediterranean plant that has evolved into a cunning imposter of chocolate. First used by the ancient Greeks and Romans, this flowering tree hails from the illustrious legume family alongside peas and beans. Today, carob has assumed many diverse forms. Its powdered version is obtained from drying and grinding its pods, and its incarnation as carob chips and bars continues to attract curious taste buds. But in antiquity, it was eaten very differently.

Once revered as a fruit by the Romans and their Greek predecessors, carob was relished with a passion akin to indulging in ripe berries. Inside its pods lies sweet, edible pulp rich in sugars and nutrients. Romans and Greeks consumed the pods fresh or dried, praising their natural sweetness long before sugar was commonplace.

Today, commercialization has relegated carob to its dried form. But we can’t help but wonder: if it satisfied Roman palates in its natural state, why shouldn’t it do the same for us? In the end, carob’s enduring presence today pays homage to its long-lasting legacy—even in its modern form. It reminds us that sometimes the simplest plants carry the richest histories.^[10]