Help requested: Ancient Roman Cuisine class

[Julilla]

Salvete! A few months back I threw my pileus in the ring and offered to teach a class on ancient Roman cuisine and today found that the culinary symposion organisers have taken me up on my offer, so now must buckle down and get to work hock:

As I prepare my syllabus, I'd appreciate feedback and suggestions from anyone who's interested in the subject (even more so if you've found yourself lecturing). What do you consider essential to include in a decent two-hour overview? I'm no stranger to the subject of Roman cuisine and have experimented quite a bit, but haven't had anyone else to reflect on the subject

Some of the topics I've considered covering include:

. Common ingredients and their sources
. Misconceptions about Roman cuisine
. From Everyday meals to the Roman Orgy
. Table manners & Etiquette at a Roman feast

Suggestions cheerfully accepted!