Apicii librorvm X qui dicvntvr de re coqvinaria qvae extant

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192296 pagesTevbner

This volume presents a critical edition of Apicius's 'De re coquinaria,' a foundational text on Roman cuisine. It offers a window into the culinary practices and ingredients of the ancient world, meticulously compiled and edited for scholars and enthusiasts alike. The work provides invaluable insights into the gastronomic history of the Roman Empire.

Avg. reading time: 1h 49m
Prose complexity: 10/10

Informative Intellectual Complex

Apicius

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.

Cesare Giarratano

Cesare Giarratano specializes in ancient Roman culinary history. His significant work, "Apicii librorvm X qui dicvntvr de re coqvinaria qvae extant," is a key text for understanding historical Roman cooking. He provides an essential resource for those interested in classical food.

Friedrich Vollmer

Friedrich Vollmer is an author specializing in classical culinary history. His work, Apicii librorvm X qui dicvntvr de re coqvinaria qvae extant, explores ancient Roman cooking.

Ancient History Cookbooks Food