Carnegie Mellon University
Carnegie Mellon University: Antique Roman Recipes
Provides recipes for many Roman dishes plus a listing of the some of the Roman ingredients such as "liquamen" (salty fish sauce) or "defritum" (thick fig syrup).
University of Chicago
University of Chicago Press: Around the Roman Table: Eight Recipes
Excerpted from Patrick Faas's book "Around the Roman Table", eight recipes and a taste of ancient Roman history and culinary customs.
Other
Sussex Archaeological Society: Romans in Sussex: Countryside Living and Working
Provides details about how agriculture was practiced in England during the Roman period, how people lived on the farms and what crops they raised.
Stephen Byrne
History for Kids: Roman Dishes and Food
History for Kids presents an overview of the food and dishes that Romans like to eat. Students can get a sense of what was similar to what we eat today and probably cringe at what was considered a delicacy in the past.