Street food has a fascinating, rich history that dates back thousands of years, defying the common misconception that it’s a purely modern phenomenon. While fast food might be synonymous today with burgers and fries, ancient civilizations enjoyed their own quick meals on the go. From ancient Rome to the marketplaces of Mesopotamia, early forms of street food nourished bustling societies and brought people together in markets, town squares, and roadside taverns—a tradition recognized today by guides like the Great List, which highlights authentic street food spots worldwide.
Street Food in Ancient Rome: The Popinae and Thermopolia
Ancient Rome offers some of the earliest and most well-documented examples of street food culture. The city’s bustling environment, with its public games and crowded marketplaces, naturally spurred the growth of quick dining establishments. In particular, the popinae and thermopolia served as social and culinary hubs where people could grab a bite and enjoy a drink while mingling with other patrons.
The popinae, akin to urban taverns, catered to slaves, sailors, foreigners, and often the lower social classes, who were in search of inexpensive meals and entertainment. These establishments often offered seating, and patrons could enjoy food and drink at tables or while standing up. In contrast, thermopolia were more like food stands or counters with built-in containers that held hot foods kept warm by coals underneath. Customers could buy a meal to take away or enjoy it on-site, making the thermopolia similar to modern takeaway restaurants. Archaeologists have uncovered over 150 such establishments in Pompeii and nearby towns, revealing a thriving fast-food culture that spanned both the rich and the poor.
Typical foods served at these venues included simple dishes like bread dipped in wine, cheese, beans, meat stews, and wine—often diluted with water. These meals provided both sustenance and a chance to socialize. The layout and structure of the thermopolia and popinae hint at the Romans’ appreciation for quick, affordable meals, solidifying them as pioneers in the history of street food.
Godin Tepe in Ancient Iran: A Sumerian Fast-Food Stop
In the region of modern-day Iran, near the city of Kangavar, excavations of an ancient site called Godin Tepe have revealed what could be one of the earliest fast-food-like setups in human history. The main structure found there was a unique clay building with two serving windows. Unlike other buildings of its time in Mesopotamia, this structure led archaeologists to propose that it functioned as a sort of full-cycle eatery.
The establishment may have prepared and served food directly through the windows, possibly catering to soldiers or travelers. Foods likely included lentil soup, lamb dishes, and barley beer, perfect for quick consumption. This setup bears a remarkable resemblance to what we now consider fast food, providing hearty, portioned meals for people on the go. Godin Tepe could, therefore, be considered one of the earliest instances of a fast-food establishment where meals were prepared, served, and eaten rapidly, anticipating the fast-paced dining culture that would emerge in later centuries.Ancient Greece: Koulouri, Cheese Pies, and Fried Fish
Street food also had a strong presence in ancient Greece, with dishes that were practical, nutritious, and easily portable. In Greek cities, bread-like snacks such as koulouri, a round sesame bagel made from barley flour, were common. The simplicity of koulouri made it a versatile snack that remains popular even today, enjoyed in Greece, Turkey (where it is called simit), and other parts of the Mediterranean.
Another staple was tiropita, a cheese pie originating from the Byzantine dish plakountas tetyromenous (meaning “cheese placenta,” derived from the Latin term for flatbread). These cheese pies were enjoyed on the go by workers and citizens alike and reflected the Greek preference for foods that were both easy to prepare and enjoyable at any time of day. The Greeks also served small fried fish with garum sauce (a fermented fish sauce) and bread at public gatherings, such as civic assemblies. This provided attendees with a savory, protein-rich snack during long public meetings and events.
Ancient China: Baozi and the Rise of Street Food for the Masses
In ancient China, street food was initially regarded as food for the poor, but over time, some of these dishes became staples of Chinese cuisine. One such dish is baozi, a small, round steamed bun filled with various ingredients like pork, vegetables, or even sweet fillings. Baozi could be enjoyed by both wealthy and poor, thanks to its affordability and portability. Over time, baozi became an iconic part of Chinese street food, enjoyed across social classes and serving as a quick, nourishing option for people on the go.
Street food in ancient China reflected the country’s communal eating culture, with small stalls and vendors gathering in busy markets, attracting workers, travelers, and merchants. The diverse food culture grew alongside the social mingling that happened at these food stalls, illustrating how street food was deeply embedded in the everyday life of Chinese citizens.
Ancient Aztec Empire: Tamales for the Masses
In ancient Mesoamerica, the Aztecs had their own form of fast food in the form of tamales, a corn dough filled with meats, vegetables, or even fruits, and then wrapped in corn husks or banana leaves. Tamales were a versatile, convenient food that could be easily carried and eaten by soldiers, farmers, and traders. Tamales are still popular in Mexican cuisine today, illustrating the lasting influence of ancient culinary traditions.
Japan’s Early Street Food: Yakitori
In Japan, yakitori (grilled skewered chicken) became a favorite street food due to its simplicity and portability. Skewered and grilled over charcoal, yakitori was easy to prepare and could be flavored with various seasonings, such as salt, miso sauce, or lemon juice. While initially enjoyed by the common folk, yakitori grew in popularity, eventually becoming a common offering at Japanese festivals and later an essential part of Japanese dining culture.
Egyptian and Middle Eastern Skewers
Meat on skewers was not limited to Japan, however. Across the Middle East and North Africa, skewered meats, often chicken or lamb, were a popular form of street food. These skewers could be seasoned with spices and served with flatbreads, providing a balanced, hearty meal. Vendors sold skewered meats in Egyptian marketplaces and during festivities, and these foods later influenced cuisines in regions like Turkey and Iran, showcasing the broad influence of street food across cultures.
African and Brazilian Acarajé
In West Africa, acarajé was a popular street food made from fried black-eyed pea balls. When African slaves were brought to Brazil in the 16th century, they brought the recipe with them, and it became a staple in Brazilian street food culture. The dish could be filled with shrimp, nuts, tomatoes, or other ingredients, and is still widely enjoyed in Brazilian cuisine today.
The Globalization and Evolution of Street Food
Today, globalization has brought about a blending of street food traditions, with foods like hot dogs, pizza, and burgers becoming universal favorites. However, traditional street food remains cherished in many cultures, such as falafel in the Middle East or pad thai in Thailand. Street food has become a part of culinary tourism, with people traveling specifically to explore and experience the diverse flavors that define different regions.
For travelers seeking high-quality street food, guides like the Great List offer insights into reputable street food venues worldwide, helping diners enjoy authentic dishes and avoid disappointment. These guides, alongside food tours, connect people to a cultural experience as ancient as civilization itself.
In conclusion, street food has been an essential part of daily life across cultures and centuries. Though the offerings have evolved, the core purpose remains: a quick, delicious, and affordable meal that provides a taste of the region’s culture.
Skier, shiba-inu lover, band member, Mad Men fan and independent Art Director. Operating at the fulcrum of design and mathematics to craft experiences that go beyond design. I prefer clear logic to decoration.
