{"id":81,"date":"2023-03-10T11:35:09","date_gmt":"2023-03-10T10:35:09","guid":{"rendered":"https:\/\/wordpress-1074717-3818660.cloudwaysapps.com\/?page_id=81"},"modified":"2026-01-26T16:42:58","modified_gmt":"2026-01-26T15:42:58","slug":"matlagning","status":"publish","type":"page","link":"https:\/\/colosseo-roma.it\/sv\/romarriket\/matlagning\/","title":{"rendered":"K\u00f6k"},"content":{"rendered":"
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K\u00f6ket i det antika Rom<\/h1>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La matlagning i antikens Rom<\/strong>Vad de gamla romarna \u00e5t och var de \u00e5t under dagen.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Vad \u00e5t de gamla romarna?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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De gamla romarna hade tre huvudm\u00e5ltider: jentaculum<\/strong>, prandium<\/strong> e coena<\/strong>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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De tre m\u00e5ltiderna hos de gamla romarna<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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en f\u00f6rsta m\u00e5ltiden motsvarade mer eller mindre v\u00e5r frukost; den var baserad p\u00e5 br\u00f6d, ost, mj\u00f6lk, honung, vin och torkad frukt och \u00e5ts mycket snabbt. Sent p\u00e5 morgonen serverades ytterligare ett snabbt, kallt mellanm\u00e5l best\u00e5ende av fisk, br\u00f6d, frukt, baljv\u00e4xter och vin som kallades prandium<\/strong>. Den motsvarade ungef\u00e4r v\u00e5r lunch men var s\u00e5 \"spartansk\" att man inte beh\u00f6vde duka eller ens tv\u00e4tta h\u00e4nderna efter m\u00e5ltiden. Ist\u00e4llet intogs den viktiga m\u00e5ltiden p\u00e5 eftermiddagen efter det sedvanliga badet p\u00e5 spaet och kunde ibland p\u00e5g\u00e5 \u00e4nda till gryningen n\u00e4sta dag.<\/p>

La coena<\/strong> - middag - till en b\u00f6rjan intogs den i atriet, men n\u00e4r husen blev st\u00f6rre och mer artikulerade, och s\u00e4rskilt n\u00e4r den h\u00e4rskande klassens rikedom gjorde det m\u00f6jligt, h\u00f6lls den i \"triclinium\" - matsalen - d\u00e4r husets herre ordnade \"triclinari\" - s\u00e4ngar\/soffor - som g\u00e4sterna kunde ligga p\u00e5. De gamla romarna \u00e5t liggande p\u00e5 \"triclinarii\", lutade sig i sidled p\u00e5 v\u00e4nster arm och h\u00f6ll h\u00f6ger arm fri s\u00e5 att de kunde greppa maten fr\u00e5n de l\u00e5ga bord som omsorgsfullt dukats upp.<\/p>

Hedersg\u00e4sten hade r\u00e4tt till en hedersplats, en s\u00e5 kallad \"consular\", och satt till h\u00f6ger om den centrala \"triclinar\" som placerats framf\u00f6r d\u00f6rren s\u00e5 att en budb\u00e4rare l\u00e4tt skulle kunna f\u00f6rmedla ett br\u00e5dskande meddelande till honom. V\u00e4rden skulle sitta till v\u00e4nster om hedersg\u00e4sten.<\/p>

De rikaste bost\u00e4derna hade mer \u00e4n en matsal: sommarens \"triclinium\", som vette mot norr, och vinterns \"triclinium\", som vette mot v\u00e4ster och tog vara p\u00e5 varenda solstr\u00e5le. Det \u00e4ldsta k\u00f6ket var mycket enkelt och baserades p\u00e5 spannm\u00e5l, baljv\u00e4xter, ost och frukt. I och med er\u00f6vringen av \u00f6st fick det speciella smaker och aromer som f\u00f6r oss idag kan verka som en blandning mellan orientalisk och medeltida mat. De nya er\u00f6vringarna anl\u00e4nde naturligtvis bara till de rikas bord.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Det romerska k\u00f6ket av Marcus Gavadius Apicius<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Det vi k\u00e4nner till idag kommer huvudsakligen fr\u00e5n kokbok f\u00f6r biodling<\/strong>, en v\u00e4lk\u00e4nd gastronom fr\u00e5n den kejserliga eran, som skrev:de re coquinaria<\/strong><\/i>\"fr\u00e5n vilken vi kan h\u00e4mta mest kunskap om det antika romerska k\u00f6ket.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Huvudingrediens: Garum<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Huvudingrediensen i det romerska k\u00f6ket var \"Garum<\/strong><\/i> en saltlake anv\u00e4nds f\u00f6rmodligen i st\u00e4llet f\u00f6r salt, som \u00e4r mycket dyrt och sv\u00e5rt att hitta. Den peppar<\/strong>den Kummin<\/strong> och liguistisk<\/strong> var de vanligaste kryddorna och \"huvudr\u00e4tterna\" var k\u00f6ttbaserade, fr\u00e4mst fl\u00e4skk\u00f6tt.<\/p>

Ett k\u00e4nnetecken f\u00f6r det antika romerska k\u00f6ket var kombinationen av kontrasterande smaker, som s\u00f6tt med kryddigt eller s\u00f6tt med kryddigt. I v\u00e5ra dagar skulle den ber\u00f6mde kocken Apicius recept inte vara s\u00e4rskilt framg\u00e5ngsrika, men f\u00f6r d\u00e5tidens romare var de extremt raffinerade och aptitretande.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Det fattiga k\u00f6ket i antikens Rom<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Majoriteten av befolkningen, som inte var f\u00f6rm\u00f6gna, \u00e5t mycket enklare m\u00e5ltider, fr\u00e4mst av spannm\u00e5l, baljv\u00e4xter och frukt, med lite k\u00f6tt, och hade verkligen inte r\u00e5d att \u00e4ta i \"Triclinia\", \u00e4n mindre ligga i de bekv\u00e4ma s\u00e4ngarna\/sofforna. nackdelen var att de \u00e5t mindre, f\u00f6rdelen var att de f\u00f6rmodligen \u00e5t h\u00e4lsosammare utan att anv\u00e4nda kryddor som \"Garum\" och utan \u00f6verdriven k\u00f6ttkonsumtion, som ofta orsakade giktsjukdomen hos de rika.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Det antika Roms k\u00f6k Det antika Roms k\u00f6k: vad \u00e5t de antika romarna och var \u00e5t de under dagen. Vad \u00e5t de gamla romarna? De gamla romarna hade tre huvudm\u00e5ltider: jentaculum, prandium och coena. De tre m\u00e5ltiderna hos de gamla romarna Den f\u00f6rsta m\u00e5ltiden motsvarade mer eller mindre v\u00e5r frukost; den var baserad [...].<\/p>","protected":false},"author":1,"featured_media":0,"parent":556,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"iawp_total_views":1041,"footnotes":""},"class_list":["post-81","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/colosseo-roma.it\/sv\/wp-json\/wp\/v2\/pages\/81","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/colosseo-roma.it\/sv\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/colosseo-roma.it\/sv\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/colosseo-roma.it\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/colosseo-roma.it\/sv\/wp-json\/wp\/v2\/comments?post=81"}],"version-history":[{"count":0,"href":"https:\/\/colosseo-roma.it\/sv\/wp-json\/wp\/v2\/pages\/81\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/colosseo-roma.it\/sv\/wp-json\/wp\/v2\/pages\/556"}],"wp:attachment":[{"href":"https:\/\/colosseo-roma.it\/sv\/wp-json\/wp\/v2\/media?parent=81"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}