{"id":4744,"date":"2022-08-25T13:22:19","date_gmt":"2022-08-25T13:22:19","guid":{"rendered":"https:\/\/www.mrn.ch\/roman-cuisine\/"},"modified":"2026-02-17T16:22:00","modified_gmt":"2026-02-17T16:22:00","slug":"roman-cuisine","status":"publish","type":"post","link":"https:\/\/www.mrn.ch\/en\/roman-cuisine\/","title":{"rendered":"Roman cuisine"},"content":{"rendered":"\n
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In1st<\/sup> B.C., the Celtic tribes that populated the region, the Helvetii, were integrated into the Roman Empire. A city was created on the shores of Lake Geneva: a colony in the image of Rome. It was called Colonia Iulia Equestris<\/em>. Typically Roman buildings were erected: temple, amphitheatre, thermal baths, etc… The Roman way of life was adopted and the official language became Latin. Local traditions mingled with the new Roman customs; this blend of civilizations gave its name to the Gallo-Roman period.<\/p>\n\n

The Roman Museum in Nyon preserves the traces of this past so that we can tell its story. Buildings, inscribed stones, tools, personal objects, amphorae and crockery reveal how those who came before us lived. <\/p>\n\n

Today, it’s the history of Gallo-Roman cuisine and tableware that the museum will be showcasing. In this dossier, you’ll find traditional Gallic recipes and Roman preparations to create a menu typical of Colonia Iulia Equestris<\/em>. But in order to taste them, you first have to get your hands dirty. <\/p>\n\n

\n Sylvie Gobbo<\/span>\n Roman Museum of Nyon, 2020<\/span>\n<\/p>\n

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Read more<\/p>\n