Centuries later, in the period of Constantine the Great (6th century AD), anyone could wear a gold ring. According to the Roman philosopher Sinica (BC 1 century), members of the Senate at that time wore six rings, and the weight of the rings in summer and winter was different. Ballas, the Roman emperor in the 3rd century, was assassinated because of his madness and extravagance. He is famous for not wearing the same ring repeatedly.
Dietary customs in ancient Rome
Wealthy families generally have a special kitchen with a built-in feldspar or brick perforated stove with a semicircular mouth, on which food can be cooked directly or on a tripod. At first, food was simply cooked, baked or fried. By the time of the Roman Empire, cooking had been regarded as an art and became refined. Cooking food with milk and honey has gradually become common, and imaginative recipes have begun to spread widely. A good chef should be an expert in making Botella and Fasmina. He can make all kinds of fruit, meat and vegetable pies with meat or fish. He should also be able to make a dish that looks completely different from the raw materials with various utensils and molds. Of course, the most exquisite dishes have never replaced those foods that require little or no processing, such as eggs and olives, or lentils, corn, grapes, pine nuts, hazelnuts and dates, which are usually the first courses of banquets.
According to the recipes preserved in ancient documents, the Romans used a lot of spices (especially pepper) and honey in their dishes, which shows that the Romans like "sweet and sour", spicy and spiced food.
Dinner was the most important meal in Roman times, and later it developed into a social banquet with exquisite dishes. A piece of cake, bread, cheese or leftovers from the previous day is enough for breakfast. Lunch is even more sloppy, usually going to the pub street to buy something to eat. Sausages, fish, lentils, fruits, bagels, cakes and especially wine are sold in public dining places.