Puls (food)
| Place of origin | Ancient Rome |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Farro, water, salt |
 Cookbook: Puls  Media: Puls | |
Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in Ancient Rome.[1]
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
- ↑ "Ancient Foods Today: Ancient and Modern Puls".
- ↑ 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.
- ↑ Stambaugh, The Ancient Roman City, p. 144.
This article is issued from Wikipedia - version of the 7/11/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.