and peacocks. Some of the dishes would be elaborately sauced and dressed, with many enslaved cooks drawing inspiration from M. Gavius Apicius, a famous chief from the early imperial period. Many of these enslaved cooks would also be skilled at disguising dishes as things they are not adding to the pageantry of the more elaborate of these events which could include musicians, singers, acrobats, poets, and dancers in addition to the displays of food service. Many, but not all of the entertainers were enslaved persons. Some meals would be a time for storytelling and philosophical discussions between the guests, often being a time for them to hear news from around the empire. The courses of the more elaborate cena would have been served on silverware, as evidenced by the hoards found at Boscoreale and the House of Menander, or if that was unaffordable then bronze or glass. The cena of a farmer would be served on simple wood or terracotta dishes. See also Cuisine of ancient Rome Food and dining in the Roman Empire Ancient Rome and wine References Ancient Roman culture Meals