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Lying down and vomiting between courses: This is how Ancient Romans would feast
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Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all sound grand — that is, until you consider the extravagant displays of the ancient Roman banquet.

Members of the Roman upper classes regularly indulged in lavish, hours-long feasts that served to broadcast their wealth and status in ways that eclipse our notions of a resplendent meal. “Eating was the supreme act of civilization and celebration of life,” said Alberto Jori, professor of ancient philosophy at the University of Ferrara in Italy.
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Ancient Romans enjoyed sweet and salty concoctions. Lagane, a rustic short pasta usually served with chickpeas, was also used to make a honey cake with fresh ricotta cheese. The Romans used garum, a pungent, salty fermented fish sauce for umami flavor in all dishes, even as a dessert topping. (For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving fish meat, blood and guts to ferment inside containers under the Mediterranean sun.
Game meat such as venison, wild boar, rabbit and pheasant along with seafood like raw oysters, shellfish and lobster were just some of the pricey foods that made regular appearances at the Roman banquet.

What’s more, hosts played a game of one-upmanship by serving over-the-top, exotic dishes like parrot tongue stew and stuffed dormouse. “Dormouse was a delicacy that farmers fattened up for months inside pots and then sold at markets,” Jori said. “While huge quantities of parrots were killed to have enough tongues to make fricassee.”
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Giorgio Franchetti, a food historian and scholar of ancient Roman history, recovered lost recipes from these repasts, which he shares in “Dining With the Ancient Romans,” written with “archaeo-cook” Cristina Conte. Together, the duo organize dining experiences at archaeological sites in Italy that give guests a taste of what eating like a Roman noble was all about. These cultural tours also delve into the eyebrow-raising rituals that accompanied these meals.

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Cute baby animals bring visitors to zoos and aquariums. What happens when they grow up?
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One of the best things that can happen to a zoo or aquarium is for one of their resident animals to go viral.

Just look at the multi-hour-long lines to see Moo Deng, a pygmy hippo in Thailand who has become an internet sensation following her July 2024 birth. The sassy animal is now a full-on brand, with Khao Kheow Open Zoo selling Moo Deng merchandise and even releasing a single “by” the hippo in multiple languages.

Meanwhile, Pesto — a baby king penguin who was eating more fish than his parents by the time he was a few weeks old — is also an online celebrity, with human stars like Olivia Rodrigo and Katy Perry stopping by to meet him.

But what happens when these cute animals become, well, less cute? The Sea Life Melbourne aquarium has already been planning for the next phase of Pesto’s life — and answering questions from the public about his changing appearance.

It’s normal for king penguins to lose their feathers by the time they’re about a year old and become confident swimmers. As a result, a spokesperson for the aquarium says, guests have started asking why Pesto looks different — or why they can’t find him at all.

“We are getting a few guests thinking we have moved him off display completely,” says the spokesperson. “Most of the team’s time is spent pointing him out to guests because he looks so different now.”
The bottom line is that cute baby animals make money.

Admission tickets are only the beginning. Many zoos and aquariums offer special “behind the scenes” or “zookeeper for a day” packages at much higher prices. At Sea Life Melbourne, standard entry tickets for adults start at $51, while the Penguin Passport — which include a 45-minute tour of the birds’ area and a look at how their food is prepared — is $199.

The real jackpot, though, is merchandise. Stuffed animals, T-shirts, fridge magnets, keychains, kids’ books and other branded products are a major way for zoos and aquariums to make money.

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