Ancient Roman architecture varying purposes and differed in design and construction. Along with theatres and amphitheatres, Circuses were one of the main entertainment sites of the time. Circuses were venues for chariot races, horse races, and performances that commemorated important events of the empire were performed there. For events that involved re-enactments of naval battles, the circus was flooded with water. The performance space of the Roman circus was normally, despite its name, an oblong rectangle of two linear sections of race track, separated by a median strip running along the length of about two thirds the track, joined at one end with
Ancient Roman cuisine authors: Pliny the Elder described cheese's dietary and medicinal uses in Book 28 of "Historia Naturalis", and Varro in "De Agricultura" described the Roman cheesemaking season (spring and summer) and compared soft, new cheeses with drier, aged cheeses. The most extensive description of Roman cheesemaking comes from Columella, from his treatise on Roman agriculture, "De Re Rustica". "Juscellum" was a broth with grated bread, eggs, sage and saffron, described in "Apicius", a Roman recipe book of the late 4th or early 5th century. Garum was the distinctive fish sauce of ancient Rome. It was used as a seasoning, in place