In today's world,
Puls (food) is a topic that has gained great relevance and has become a matter of interest to both experts and the general public. Since its emergence,
Puls (food) has sparked constant debate, generating conflicting opinions and triggering a series of investigations and analyzes in various fields. This article aims to thoroughly address this topic and analyze its importance, impact and relevance in today's society. Along these lines, different perspectives and arguments related to
Puls (food) will be explored, in order to provide a broad and enriching vision of this issue that is so relevant today.
Ancient Roman pottage
Puls| Place of origin | Ancient Rome |
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| Serving temperature | Hot |
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| Main ingredients | Farro, water, salt |
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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]
References
- ^ "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.