This lesson guide focuses on the dietary habits and food sources of the Roman Empire during the Pax Romana, a time from 27 BCE to 476 CE marked by stability and flourishing trade. Students will explore the three primary staples of the Roman diet: grains, olive oil, and wine, examining how these elements varied by social class. The lesson includes activities such as designing a menu reflective of different social classes and evaluating the impact of social status on dietary quality. Additionally, students will learn about the Mediterranean diet's legacy, comparing ancient and modern dietary practices, while also understanding key vocabulary related to food and social hierarchies.