Augustus at the table

The main Roman meal, the cena, unfolded in three courses: gustatio (appetizers of eggs, vegetables, salted fish seasoned with garum), mensa prima (main dishes of fish and meat), and mensa secunda (fruits, honey, sweets). Honeyed drinks opened the meal, and table remedies for the stomach were added. Augustus, known for his sobriety, lightened each of these courses and preferred to nibble according to his appetite rather than follow the ritual order of grand banquets.

A sauce of fermented fish in salt, ubiquitous in Roman cuisine for both savory and sweet dishes. A few drops provided the deep umami that Romans sought everywhere; even a frugal emperor like Augustus seasoned his cheese and small fish with this fermented condiment, the pride of the Empire's workshops.