Unfortunately, the taste of Roman cuisine hasn't been documented. It is, however, possible to form ourselves a close enough idea by preparing the recipes that have come down to us under the name of Apicius. According to my own experience the taste of most dishes is familiar enough to be palatable and exotic enough to be surprising. Looking for parallels in culinary traditions of our own times, we will find the closest resemblance in North-African cuisine. Lavish use of fresh coriander and cumin seed, the stewing of meat together with fruit, the blending of salt and sweet: all of that we clearly recognize in many Moroccan dishes.