Puls_(food)

Puls (food)

Puls (food)

Ancient Roman pottage

Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the cuisine of Ancient Rome.[1]

Quick Facts Place of origin, Serving temperature ...

The dish was considered the aboriginal food of the Ancient Romans, and played a role in archaic religious rituals.[2]

The basic grain pottage could be elaborated with vegetables, meat, cheese, or herbs to produce dishes similar to polenta or risotto.[3]

References

  1. [1]
    "Ancient Foods Today: Ancient and Modern Puls". 9 June 2011.
  2. [2]
    Pliny the Elder, Natural History 19.83–84; Emily Gowers, The Loaded Table: Representation of Food in Roman Literature (Oxford University Press, 1993, 2003), p. 17; Seo, "Food and Drink, Roman," in The Oxford Encyclopedia of Ancient Greece and Rome, p. 198.
  3. [3]
    Stambaugh, The Ancient Roman City, p. 144.
Share this article:

This article uses material from the Wikipedia article Puls_(food), and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.