What should I eat before a half marathon? Is there a specific culinary repertoire that optimally fuels the body, particularly in the hours leading up to such an arduous endeavor? As I ponder the significance of nutritional choices, it becomes apparent that the quest for the ideal pre-race meal is not merely about satiation, but involves a meticulous consideration of macronutrients. Do carbohydrates truly play a pivotal role in enhancing glycogen reserves, or should I also consider incorporating protein and healthy fats into my pre-race repast? How do portion sizes factor into this gastronomic equation, and can the timing of my intake influence my overall performance during the race? Is there an optimal window for digestion that I should adhere to? What about hydration—how does one balance fluid intake alongside food consumption? In this intricate tapestry of diet and endurance, what truly constitutes the quintessential gastronomic foundation for success on race day?