Ha! Finally a topic on which I have some expertise! OK, short answer is that ancient Greek cooking was pretty different. Lots of ingredients (e.g. tomatoes, potatoes, rice) weren't available then, so that's an important difference. Also, it looks like an average Greek diet was pretty monotonous. Mostly based on grain (either bread or porridge), with stuff on it: olive oil, fish (fresh, or pickled as a fish sauce called opson-- probably a lot like SE Asian fish sauce), some vegetables. Like today, fish was a central protein source; unlike today, most people only rarely ate (non-fish) meat, and when they did it was usually in the context of a religious sacrifice. Basic ancient Greek cooking was probably more like the modern stuff (one of the earliest surviving Greek recipes is for a whole fish broiled with olive oil and cheese) than ancient haute cuisine, which featured lots of sour and spicy flavors. And fish sauce; lots of fish sauce.