Going through the recipes of the only known cookbook to have survived from the ancient Greco-Roman world, De Re Coquinaria, one thing is striking: much of the cooking the book describes feels surprisingly familiar. The book suggests that dishes like pumpkin pie, French toast and even foie gras are much older than we think, dating back to the culinary traditions of ancient Rome.
While many recipes in its vast collection may seem bizarre or even too exotic for modern palates (roast parrot, flamingo braised in vinegar, peacock in a rich, peppery wine sauce among others), many flavors and preparations are still recognizable in modern Mediterranean cuisine: brined olives, pestos, fruit preserves, dried fish and cured meats.
