OVERVIEW: FOOD IN POMPEII AND HERCULANUEM
{"Image DocumentName": "OVERVIEW: FOOD IN POMPEII AND HERCULANUEM", "Image ImageDescription": "Garum was made by the crushing and fermentation in brine of the intestines of fish . It was mixed with wine, vinegar, pepper, oil, or water to enhance the flavor of many dishes. Bread was eaten with fruit at breakfast, at lunch and dinner dipped in olive oil or used to sop up sauces and stews. Food of all sorts was usually boiled, smoked, fried or baked and either seasoned with fish sauce or wine. Foods included: Dates, figs, pomegranates, prunes, almonds, chestnuts, walnuts, olives, myrtle berry\u2019s, bread, pork, beef, lamb, goat, rabbit, oysters, squid, fish, prawns, clams, pigeons, ducks, chickens, apples, grapes, plums, pears, cabbage, turnips, truffles, cucumber, leeks. Elaborate meals consisted of 3 parts, Entr\u00e9e, Main, Dessert. Simple meals consisted of Bread, cheese, nuts and salad . 8.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}