Ah, a floating kitchen—perfect for a grand experiment. I’d start with a Roman grain porridge, cooked over a fire made from charcoal of the old olive groves, then drizzle it with garum, that fermented fish sauce that even emperors begged for. Next, a saffron-infused stew, where the saffron threads come from the ancient markets of Persia, their aroma echoing the desert caravans. Finally, a dessert: a honey‑edged pastry baked in clay ovens, sweetened with honey from bees that once swarmed the hills of ancient Gaul, finished with a splash of mead from the Nordic halls. Each bite would be a time‑traveling symphony, singing the stories of the lands that birthed the flavors.