Feeding a legio

*** POST BY SPACIVA IVANOVA ***

The Roman army had the best arrangements for feeding in the ancient world. Its demands caused native populations to increase food production from subsistence farming to an agriculture that produced surpluses. On the march, it was supplied with rations of wheat and other foods, and when established in the forts it could expect regular supplies. The army created a network of contacts and an efficient transport system and it constructed roads, which allowed goods to be moved quickly throughout the empire as well as locally from fort to fort and country to town .
Standard food would consist of bread, bacon, cheese, vegetables, and the lowest quality of wine. For this a fixed amount was deducted from a soldier's pay.
Special rations would be issued at festivals and other occasions.
Bread was a basic commodity, fresh loaves being provided daily in camps or forts.
Meat--beef, pork, goat, and mutton-- was purchased and game was provided by hunting wild boar, deer, hare, and fowl. Chickens were ordered in large quantities for the officers.
Soldiers encamped near the seacoast included fish and oysters in their daily diet.
The variety of army diet is revealed by the Vindolanda tablets. A list covering payments and supplies includes fish sauce , pork fat, roe deer, ham, venison, olive oil, plums, eggs, semolina, honey, twisted loaves, beans, lentils, salt and spices including garlic paste. Drinks include sour and good wines and a native beer.
Regular and adequate meals for soldiers were important
so that they would not be weak from hunger.

*** POST BY SPACIVA IVANOVA ***