This collection serves as central place for all research outputs connected to the experimental archaeological investigations on the reproduction of Roman porridge in course of the project Puls. Experimentalarchäologische Untersuchungen zu römischem Getreidebrei.

The ancient roman porridge 'puls' was mainly prepared with wheat and other grains and can be considered as the ancient Roman 'national dish' par excellence, according to literary evidence at least. Puls is mentioned by the author Cato and especially by a recipe collection attributed to the legendary gourmet and gourmand Apicius. Additionally, puls is also proven by archaeological evidence. Due to the simple preparation, archaeological as well as historical sources, and ethnographic comparisons, it can be assumed that puls was a very common meal in both the civil and military sectors. The archaeological experiments deal with the process of production (both in laboratory and field tests), the physical properties of the porridge during the cooking process, and an analysis of the sensory characteristics.