Chapter VI: Food and Drink. How the Day is

Spent. The Dinner

81. Romans Fond of the Table. Gourmandizing. The Famous
Apicius 100

82. Vitellius, the Imperial Glutton 102

83. Simple Diet of the Early Romans 102

84. Bread and Vegetables 103

85. Fruits, Olives, Grapes, and Spices 104

86. Meat and Poultry 105

87. Fish in Great Demand 106

88. Olive Oil and Wine: Their Universal Use 107

89. Vintages and Varieties of Wine 108

90. Kitchens and the Niceties of Cookery 109

91. A Roman Gentleman’s Morning: Breakfast (_jentaculum_)
and the Visit to the Forum 110

92. The Afternoon and Dinner-Time. Importance of the
Dinner (_cena_) 111

93. Dinner Hunters and Parasites (“Shadows”) 112

94. The Standard Dinner Party--Nine Guests 113

95. Preparing the Dinner and Mustering the Guests 114

96. Arrangement of the Couches: Placing the Guests 115

97. Serving the Dinner 116

98. The Drinking Bout (_Comissatio_) after the Dinner 118

99. Distribution of Garlands and Perfumes. Social
Conversation 119

100. Elaborate and Vulgar Banquets. Simple Home
Dinners 120