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De re coquinaria / Über die Kochkunst: Lateinisch/Deutsch

De re coquinaria / Über die Kochkunst: Lateinisch/Deutsch

Ancient HistoryCookbooks
Pages
262
Published
1936
Language
Latin

Synopsis

Step back in time to ancient Rome with this fascinating collection of culinary recipes. Thought to be compiled in the fifth century AD, this book offers a unique glimpse into the cooking practices and ingredients of the Roman Empire. Discover the dishes that graced Roman tables and explore the historical context of their preparation.

Prose complexity
4/10

Vibe

InformativeIntellectual

Genres

Ancient History Cookbooks Food History Biography Cooking

Authors

A
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.

R
Robert Maier

Robert Maier writes on diverse topics ranging from historical studies and Latin instruction to technical guides on media production. His bibliography includes works such as De re coquinaria, Tschechen, Deutsche und der Zweite Weltkrieg, and Essential guide to audio and video production.