The Roman banquet may well have been the original staging ground of gastronomic excess — think platters of peacock tongue and fried dormice, chased down with liters of wine poured by naked waiters.

(CNN) — Imagine, if you will, the most glorious festive feast, with an oversize turkey, stuffing two ways, holiday ham, the requisite fixings and at least half a dozen pies and cakes. That may all ...