In Alexandria, a Greek city in Egypt under Roman administration, the main evening meal (the deipnon) brought together simple dishes — wheat bread, pulses, olives, fish — eaten seated or reclining, without the starter-main-dessert sequence. It was often followed by the symposion, a time for conversation, where wine was always mixed with water, accompanied by dried fruits, honey cakes, and medicinal drinks. In the home of a Neoplatonic philosopher like Hypatia, the table reflected an ethics of moderation: sobriety was sought over abundance, with food serving the body without enslaving the soul.

Two poles of ancient Alexandrian cuisine: garum, a fermented fish sauce that seasoned everything, and honey, present everywhere from remedies to cakes. In Hypatia's home, however, one imagines a restrained use of garum — Neoplatonic philosophical vegetarianism valued frugality — with honey and olive oil taking the leading role.