The Bible has many banquet stories associated with Jesus and he ate with a variety of people.
Most of Jesus meals were with common people. Often there were 3 or 4 generations living within the same family – grandparents, parents, children and their children. The average dinner was a community experience where all could gather. Often Roman taxation caused difficulties – reducing the food available or worse yet families losing their land and livelihood. A second type of meal would have been spent with religious leaders.
Food and associated traditions provide a window into a culture. Early Christians worshipped while eating. And they built a community in that setting, bringing together diverse people. Everyone is equal at the table. All are served the same food.
Certain foods did not exist – corn, tomatoes and even rice was not yet in Jesus land. Grains and legumes were the largest components of the first century. Bread was eaten at every meal. The poorer members made bread from barley with the more well-off enjoying wheat. These flours were also used as thickening for soup. Wheat berries and pearl barley were added to soups to give substance. Grains were boiled and steamed in much of the same way we cook rice today. They could be served in side dish or part salad. Legumes were used in a variety ways . Chick peas, fava beans and lentils were the most common .
Vegetables included bitter herbs, cucumbers, onions, leeks, garlic, grape, mushrooms, mallow (related to spiancha, oniion), shallotts, and turnips They were eaten raw, dipped in salted water or olived oil, boiled or used as flavorings in soups
Nuts (almonds, walnuts, pine nuts, pistachios) provided much protein. They were added to sweet and savory foods or could be used to thicken dips and sacuces. These were available frequently during the year. By contrast fruits were available at harvest. They were harvested for their juice and others fermented and consumed as a wine. Melons, apricots, pomegranates were common. Figs and grapes were also common and eaten fresh, dried, used to produce wine or syrup or pressed into cakes.
The most common meats were goat and lamb. Jews preferred these meats roasted in contract to the Roman who liked them boiled. Chickens were consumed on special occaions and during the year provided eaggs and feathers. Fish was important, caught in the Sea of Galilee. Most fish was dried and salted with few having access to fresh fish