Puls (food)

Last updated
Puls
Place of originAncient Rome
Serving temperatureHot
Main ingredientsFarro, water, salt

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]

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]

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References

  1. "Ancient Foods Today: Ancient and Modern Puls". 9 June 2011.
  2. 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.
  3. Stambaugh, The Ancient Roman City, p. 144.