Feeling peckish?

Since a lot of you readers are involved in Living History or Archaeology in some way, this might be interesting for you: Roeland Paardekooper is looking for a discussion about food. Here's his request for submissions:
 

For a BBC program in 1954, Sir Mortimer Wheeler tasted a reconstruction of the Tollund Man’s last supper, which turned out to be a tasteless mush. This led him to announce: "I believe that the poor chap of Tollund committed suicide because he could stand his wife's cooking no longer!"

While archaeology inspired cookery is an important and attractive way of involving the public, it also has some drawbacks. How authentic can we be? What about health and safety? Should we only cook what the public will like? Please discuss the questions and issues with ancient cookery that often arise, either when cooking as demonstration or experiment. Send your reply, between 100 and 400 words to: r.p.paardekooper@exarc.net.

And if you like, post your reply in the comments to this post as well - then we can have a second discussion here as well!