Roman food is one of the most misrepresented topics in popular history. The standard image — wealthy Romans reclining at banquets, eating dormice and vomiting between courses to make room for more — is accurate for a narrow slice of Roman society at a specific moment in imperial history and almost entirely wrong for everyone else. Most Romans ate simply, cheaply, and without couches.

The staple of the Roman diet was grain. Bread and porridge — puls, a thick wheat or spelt mash — were the foundation of what the majority of the population ate every day. Grain was so central to Roman social stability that the state organized its supply directly: the annona, the grain dole, eventually provided free or subsidized grain to several hundred thousand residents of the city of Rome. This was not charity in the modern sense. It was political infrastructure. A city that could not feed its population was a city that would riot, and Rome had learned this lesson repeatedly.