The aristocratic Roman meal was eaten lying down on couches (triclinium). It began with the gustatio (appetizers of eggs, vegetables with garum, honeyed wine), continued with the prima mensa (meat, fish, and legume dishes – the heart of the feast), and ended with the secunda mensa (fruits, honey, sweets). The soldier on campaign, by contrast, made do with puls and hardtack. In Antony's world, these two coexisted: the frugality of the camp and the Hellenistic splendor of Alexandria.

Fermented fish brine, the king of condiments in all Roman cuisine. Salty, deeply umami, it seasoned both the legionary's puls and the refined dishes of banquets. On Antony's table, it was everywhere, from the camp at Philippi to the halls of Alexandria.