Stories and history surrounding ancient table delights, color images, recipes, and complete menu suggestions make this volume a timeless promise for all the senses. It takes the reader on a culinary journey through the Roman Empire. Soon, everyone in the imperial era was a Roman who invited friends to a feast, but what was served in the province of Asia was something completely different from Achaea. While a host in Rome might have a course of pigeon breast, a wealthy resident of Sicily served sea bream. While the fish sauce garum, especially produced in Hispania, was highly valued everywhere, one also licked their fingers after the Numidian chicken, prepared as it was in the province of Africa. It explores which plants were cultivated in the farthest corners of the Roman Empire, which animals were kept, hunted, and how.