Dinner Parties

The well to do Romans gathered regularly in the evening for a banquet, bringing men and often women and children together. Guest lists varied in size, but usually no more than nine people would convene. Reclining comfortably, the guests were feted at length, then sent off with gifts or napkins filled with leftovers.

Banquets usually began with an appetizer, often consisting of eggs, shellfish, cheeses, and other tidbits, including the ever popular dormice. This was often washed down with mulsum. Next came a main course of fish or meat. Often this was wild game or a domestic animal that had been raised on such tasty items as figs to enhance its flavor. There were the exotic entrees such as flamingo tongue, but more often common items would be dressed up. Thrushes, for example, might be arranged to resemble sea urchins floating in a sea of garum. Wine served with the main meal was watered down. Dessert often consisted of items such as cake, custard, and fruits.

Of course the setting had to be almost as appealing as the food. The triclinium was often decorated with wall paintings and mosaics as were every other room of the domus.

Guests were expected to honor the host by arriving in good humor and good odor. (Thank the gods for that and public baths). I've even read where perfumed doves were released to flutter about and scent the room.

Because they used their fingers to eat, in between courses, slaves washed the diners' hands.