Ancient Greek pancakes that are wonderfully crisp on the edges and nice and soft in the center. Whole wheat flour and sesame seeds make for a more complex pancake than the average modern one

A marinated pot roast-like dish that’s wonderfully balanced with that unique ancient Roman flavor profile from the garum and asafoetida

Boiled cabbage made into a complex dish with a savory dressing and topped with herbs and spices

Ancient Roman spiced wine with a lot (perhaps too much?) of honey

4,000 year old lamb stew with milk and Persian shallot

A wonderful, sweet steak sauce that’s almost like a barbecue sauce

A refreshing, slightly smoky gladiator drink made with vinegar, honey, and culinary ash

A simple barley and fava bean porridge flavored with garlic and onion

A very sweet cake with an almost coconutty flavor and texture, served with a date syrup

Peppery Roman hamburger patties that are cooked in caul fat and served with a sweet grape syrup

Briny chopped olives with a dressing of olive oil, vinegar, and herbs, served with bread and feta. Perfect as a summertime appetizer

Unfortunately named but delicious ancient Roman dessert made with cheese, honey, and bay leaves

Delicious roasted pork with a peppery and sweet stuffing that has an odd chewy texture

Ancient Roman version of mushy peas, this dish is very Roman in that it is a strange combination of flavors, including savory garum and sweet honey

Boiled cured pork fat that is quite salty and tastes kind of like bacon with a hint of dill

A simple vinegar drink that was the Gatorade of ancient Rome

Proto fried cheesecake bites dipped in honey. Easy, delicious, and they’d be great as a holiday appetizer