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A comment on Putting Ancient Recipes on the Plate. Parent comment

Re:Putting Ancient Recipes on the Plate by bpicolo on Monday January 22, 2018 @11:05AM (#16205396)
On the average you'll find them much less tasty than your modern palate is used to. Maybe if they spruce it up with modern standards like salt (which was uber-luxury then).
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Re:Putting Ancient Recipes on the Plate by DonaldFisk on Monday January 22, 2018 @11:32AM (#16205619)
The recipes of Ancient Rome were quite heavy on herbs and spices, so they were anything but bland. Instead of salt, they used liquamen/garum, which is a fermented fish sauce similar to colatura/nuoc mam/nam pla. I've cooked quite a few of them. My web page (from around 20 years ago, with lots of dead links) is at http://web.onetel.com/~hibou/Apicius.html

The complete text (in Latin) of Apicius's De Re Coquinaria is here: http://users.ipa.net/~tanker/apicius.htm

In addition to Apicius, there are recipes in De Agri Cultura by Cato.

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