Before being served at banquets, wine was diluted with water in a proportion decided by the rex convivii, chosen by lot from among the guests to rule over the symposium. Spices were added to the wine, which was then strained and poured into glass vessels. The banquet was enlivened by the performances of actors, musicians and jugglers, and even the main courses were emphasized with theatrical effects. The foods were prepared to arouse wonder and amazement: statues made of pastry, roasts stuffed with several other kinds of meat, little cakes that gave off whiffs of saffron, and so on.