Many are the archaeological and historical sources, which give us detailed information about the symposiums. Unfortunately, not equally detailed are the recipes offered. Most of them are lists with the necessary ingredients with not a word about how exactly to produce the dish or how the dish should taste. So it is not so easy for us to reproduce exactly ancient dishes. We do know, however, which were the basic flavors and ingredients of the ancient greek cuisine: honey, vinegar, garos (a sauce based on salted fish), and many herbs and spices. Greeks were interested in combining sweet and sour flavors in very interesting seasonings. Fish was eaten a lot as well as oysters, mussels, lobsters, poultry, pig, lamb, birds, ducks, cheese, olives, onions, lentils, peas and other materials. Coriander, cumin, oregano, dill, parsley, mint, pinecone and poppy seeds, fennel and aniseed are among the most famous herbs. Most of them are accessible even now. Others are difficult to find, such as silfio, ligistiko etc. Sweets were also very much loved. It is important to mention that Greeks were not the first to have used herbs and spices in cooking but they were definitely the first to develop food production into a form of art. The expansion of commerce in the eastern Mediterranean after the 7th B.C helped a lot as far as the accumulation of new products is concerned. Imports gave a whole dimension to the cooking experience. The importance of a well - prepared meal was billitled. People were at first well fed and after their body was fulfilled with exciting flavors, came wine drinking and serious conversations. Everything came in the right order!