Puls is a pottage made from farro grains boiled in water, flavoured with salt. It was a staple dish in the cuisine of Ancient Rome.[1]
| Place of origin | Ancient Rome |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Farro, water, salt |
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
edit- ^ "Ancient Foods Today: Ancient and Modern Puls". 9 June 2011.
- ^ 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.