Food played a central role in the family, social, and religious life of the citizens of ancient Rome. Social status determined access to food, while dietary habits were further influenced by geographical and climatic conditions, as well as culture and customs. Ancient Rome, as a multicultural society, developed a cuisine that evolved and adapted under the influence of growing demand for new ingredients. Chefs employed various culinary techniques and methods of food preparation, some of which, such as slow cooking, the 'al cartoccio' method, and the 'sub testa' method, are still used today. Gastronomy at that time was considered almost an art, with special emphasis on presentation. Food played an important role in all significant social events, and the elite affirmed their status through the selection of food and drink. Food also held a special place in Roman religion, where it was used for offering sacrifices to the gods and the spirits of ancestors.