kashrut, the refusal to eat pork only became central to Jewish identity while under Roman rule. Pork consumption during the Roman period increased and became closely affiliated with Romans not only as a common cuisine but also as a frequently sacrificed animal. Jordan Rosenblum has argued that by not consuming pork, Jews maintained their sense of particularity and even held a silent revolt against the Roman Empire. Structure of meal The first dish was a pickled starter to stimulate the appetite, followed by the main meal, which ended with a dessert, called in Greek θάργημα. Afiḳomen is used in the same sense. Tidbits () were eaten before and after the meal (Ber. vi. 6). Wine was flavored with myrrh or with honey and pepper, the mixture being called conditum. There was vinegar wine, wine from Amanus and Cilicia, red wine from Saron, Ethiopian wine, and black wine. Certain wines were considered good for the stomach, others not. There was beer from Egypt called zythos (Pes. iii. 1) and beer made from a thorn Spina regia. Emphasis was placed on drinking with the meal as eating without drinking (any liquid) causes stomach trouble. Middle Ages The Jews were so widely scattered in the Middle Ages that it is difficult to give a connected account of their mode of living as to food. In Arabic countries the author of the Halakhot Gedolot knew some dishes that appear to have been specific Jewish foods, e.g., paspag, which was, perhaps, biscuit. According to the Siddur Amram, the well-known "ḥaroset" is made in those countries from a mixture of herbs, flour and honey (Arabic,"ḥalikah"). Maimonides, in his "Sefer Refu'ot", mentions dishes that are good for health. He recommends bread baked from wheat that is not too new, nor too old, nor too fine, further, the meat of the kid, sheep and chicken and the yolks of eggs. Goats' and cows' milk is good, nor are cheese and butter harmful. Honey is good for old people; fish with solid white flesh meat is wholesome; so also are wine and dried fruits. Fresh fruits, however, are unwholesome, and he does not recommend garlic or onions. There is detailed information about Italian Jewish cookery in the book Massechet Purim. It discusses pies, chestnuts, turtledoves, pancakes, small tarts, gingerbread, ragouts, venison, roast goose, chicken, stuffed pigeons, ducks, pheasants, partridges, quails, macaroons and salad. These were considered luxuries. The oppressed