Ancient Egyptians, the inhabitants of Mesopotamia, Greeks, Romans, and Scythians—all had diets vastly different from ours today. They did not grow potatoes, tomatoes, bell peppers, corn, or eggplants. Buckwheat and rice were introduced relatively late and were considered rare grains. Sugar was used solely as medicine, and bananas and oranges were known only by hearsay. They had no tea, coffee, or cocoa, and their wine was typically no stronger than 14 to 16 degrees. Despite this, the culinary books and banquet descriptions left by ancient authors are filled with tempting recipes and dishes. But what exactly did people eat across the vast territories of the ancient Greco-Roman world—slaves and peasants, legionaries and emperors? Oleg Ivik’s book provides answers to these questions and more, offering a fascinating glimpse into the history of ancient cuisine.