As you walked through the streets of Rome in 85 AD, you would have been assaulted by a cacophony of smells and tastes. The air was heavy with the scent of spices, herbs, and cooking food. Street vendors sold their wares, offering everything from roasted nuts to spiced wine. The aroma of freshly baked bread wafted out of the bakeries, and the smell of grilled meats came from the many taverns and restaurants that lined the streets.

As you passed by the markets, you would have been dazzled by the colors and flavors of the produce. The stalls were piled high with fruits and vegetables, from bright red tomatoes and deep purple eggplants to fragrant herbs and pungent garlic. The vendors called out to customers, haggling over prices and extolling the virtues of their wares.

If you were lucky enough to be invited to a wealthy Roman’s home for dinner, you would have been treated to a sumptuous feast. The meal would have begun with an appetizer, perhaps a platter of olives, figs, and cheeses, or a bowl of steaming hot soup. The main course might have been a roasted suckling pig, served with honey-glazed carrots and a salad of bitter greens. Dessert could have been fresh fruit or a rich, creamy custard.

But life in Rome wasn’t all about luxury and excess. For many people, food was a matter of survival. The poor struggled to put enough food on the table, often subsisting on bread, porridge, and vegetables. Meat was a rare luxury, reserved for special occasions.

Despite the differences in diet and social class, food was a unifying element in ancient Rome. Whether you were a wealthy patrician or a struggling plebeian, food was a way of connecting with others, of sharing stories and building relationships. And as you walked through the streets of Rome, surrounded by the smells and tastes of this ancient city, you would have felt the power of that connection, binding you to the people around you and to the rich history of this great civilization.