At the home of a wealthy officer like Cassius, the evening meal (cena) unfolds in three courses: the gustatio (savory appetizers with honeyed wine), the prima mensa (meats and dishes with flavorful sauces), and the secunda mensa (honey sweets, fruits, cheeses). But on campaign, that same general shares the cibaria, the legionary's rations: bread, bacon, posca. Cassius's table thus oscillates between Syro-Roman refinement and the military frugality he claims to bind his men together.

Fermented fish sauce, the king condiment of all Imperial Roman cuisine. Salty, deeply umami, it replaces salt in almost every dish. Cassius, born in Cyrrhus in Syria, also knew the renowned garum from the eastern coasts. It is the direct ancestor of nuoc-mâm.