On a related note, I had fun with the BBC Series Lords & Ladles that recreated various feasts from various UK manor houses of the past. Many were interesting, and some were utterly bizarre.
Going for something extinct more recently - perhaps Moa? I haven’t had it often, but do enjoy ostrich the few times I’ve had it, and suspect it would be generally similar and worth a try.
I list several Roman epicurean delights (all drawn from ancient Roman sources) in my Nero-Wolfe-in-ancient-Rome story Murder with Trimalchio, but my favorite of them is “Cheese basted with wine”
I didn’t actually watch the video but I have to say, I LOVE the expression on that lion’s face.
Good one. I’d like to try whatever they were making out of peacock and flamingo tongues.
I think I’ll also bring some Aztec drinking chocolate with the peppers and all.
If you look on the internet you can find lots of people giving recipes for garum, and even YouTube videos about making it.
Here’s one:
I’ve always assumed it was a lot like the Asian product, and therefore have little interest in tasting it.
I’ve actually seen that video before. Some nice history included, but he ‘cheats’ by making quick boiled garum instead of fermenting it. So, points to him for historical detail, demerits for lack of proper empirical process.
It may very well be; I’d still like to try it and see.
Was the garum mystery not cracked a few years ago? Solost’s Wikpiedia link indicates that some garum (residue?) was recovered out of ancient amphoras. Here is the supporting link Wikipedia used:
I hadn’t noticed that link; really interesting video. Thanks for pointing it out! Talk about a well-aged product. 
With salt being so valuable, I wonder if far less was used in the Roman stuff.