What is Apicius best known for?

Apicius is primarily known for compiling the oldest surviving cookbook from the Roman Empire, offering a unique window into ancient Roman culinary practices and ingredients.

Are there modern interpretations of Apicius's recipes?

Many chefs and food historians have attempted to recreate and adapt Apicius's recipes for contemporary palates, often publishing their interpretations in modern cookbooks and articles.

Apicius

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About

Apicius, an ancient Roman gourmet, is known for his work on food and cooking. His writings, including "De re coquinaria" and "The Roman Cookery of Apicius," offer a look into historical cuisine.

Top Genres

Cookbooks Ancient History Food History Non-Fiction

Also Known As

Marcus Gavius Apicius, Coelius Apicius, Apicius Apicius, APICIUS

Featured Works

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De re coquinaria / Über die Kochkunst: Lateinisch/Deutsch

Apicius

Apicii librorvm X qui dicvntvr de re coqvinaria qvae extant

Apicius

Kochbuch der altrömischen Kaiserzeit

Apicius

The Roman Cookery of Apicius

Apicius

Art Culinaire

Apicius

Authors in the same genres

Cristina Rodríguez FischerCookbooks, Food, Non-Fiction15 works

Paul FreedmanHistory, Non-Fiction, Cookbooks & Food7 works

Time-Life BooksNon-Fiction, History, Nature4 works

Robert MaierNon-Fiction, History, Education3 works

Jane DunnNon-Fiction, Ancient History, Biography2 works

Mark BittmanCooking, Food, Cookbooks10 works

Ruth ReichlBiography, Biography & Memoir, Cookbooks9 works

Elizabeth DavidCooking, Food, Cookbooks9 works

Richard OlneyCooking, Cookbooks & Food, Food9 works

Michael PollanNon-Fiction, Essays, Health8 works

Mary BerryFood, Cooking, Cookbooks & Food7 works

Lewis EssonCookbooks & Food, Food, Non-Fiction7 works

Frequently asked questions

What is Apicius best known for?
Apicius is primarily known for compiling the oldest surviving cookbook from the Roman Empire, offering a unique window into ancient Roman culinary practices and ingredients.
Are there modern interpretations of Apicius's recipes?
Many chefs and food historians have attempted to recreate and adapt Apicius's recipes for contemporary palates, often publishing their interpretations in modern cookbooks and articles.