Image courtesy of An Italian in My Kitchen
Nowadays fast food comes in all forms throughout the world. A life on the go means quick fare at affordable prices. Whether hamburgers, tacos, satay, samosas, crepes or today’s recipe of fish and chips, fast food is ubiquitous.
Modern convenience? Not if you take a page from Roman culinary history.
Thermopolia (s., thermopolium) were eateries found aplenty in the Roman Empire. In fact, Pompeii boasted around 150 thermopolia. A thermopolium was an open air room with an L-shaped counter distinguished by large storage urns called dolia containing dry edibles such as nuts. Each day the thermopolium featured different dishes available for purchase. People could select such standard victuals as “coarse bread with salty fish, baked cheese, lentils and spicy wine.”1 Other fare included pizza (tomatoes were not yet brought to Europe at the time) made of cheese and onions, soups, pickles, eggs and ham.2 A tempting array of palate pleasers no doubt. And like our 21st century fast food menus, thermopolia meals were based on their convenience and simplicity. Customers knew what to expect and would merely point to the blue plate specials they wanted. Continue reading
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