Thermae would be heated by a log fire before being channelled into the hot bathing rooms. The design of baths is discussed by Vitruvius in "De Architectura". "Thermae, balneae, balineae, balneum" and "balineum" may all be translated as "bath" or "baths", though Latin sources distinguish among these terms. "Balneum" or "balineum", derived from the Greek signifies, in its primary sense, a bath or bathing-vessel, such as most persons of any consequence among the Romans possessed in their own houses, and hence the chamber which contained the bath, which is also the proper translation of the word "balnearium". The diminutive "balneolum" is
Ancient Roman cuisine dates, mastic, and saffron, cooked and stored for later use. Another recipe called for the addition of seawater, pitch and rosin to the wine. A Greek traveler reported that the beverage was apparently an acquired taste. Sour wine mixed with water and herbs ("posca") was a popular drink for the lower classes and a staple part of the Roman soldier's ration. Beer ("cerevisia") was known but considered vulgar, and was associated with barbarians. Ancient Roman cuisine Ancient Roman cuisine changed over the long duration of the ancient Roman civilization. Dietary habits were affected by the influence of Greek culture, the