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.
The Roman Cookery of Apicius
The Roman Cookery of Apicius
Synopsis
Delve into the culinary world of ancient Rome with this comprehensive collection of recipes attributed to Apicius, the legendary Roman gourmet. This volume offers a unique window into the ingredients, techniques, and dining customs of a bygone era. Explore dishes that graced the tables of emperors and citizens alike, providing a fascinating historical and gastronomic journey.
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Edition
The Roman Cookery of ApiciusHardcover, Sept
322 pages
Rodale PrLanguage: EnglishISBN: 97808817900855 editions available
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Frequently asked questions
Is The Roman Cookery of Apicius a direct translation of an ancient text?
This edition by John Edwards is a scholarly translation of the surviving Latin text attributed to Apicius, offering direct access to the original recipes and culinary insights from ancient Rome. It includes critical commentary and historical context to aid modern readers.
Are the recipes in this book practical for modern cooking?
While the recipes provide authentic historical detail, they often require interpretation and adaptation for modern kitchens due to differences in ingredients, measurements, and cooking techniques. It serves more as a historical document than a contemporary cookbook.