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The Roman Cookery of Apicius

The Roman Cookery of Apicius

Ancient HistoryCookbooks
Pages
322
Published
1984
Language
English

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.

Prose complexity
7/10

Vibe

InformativeIntellectual

Genres

Ancient History Cookbooks Food 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.

J
John Edwards

John Edwards is the author of The Roman Cookery of Apicius, a fascinating look at ancient cuisine. He brings historical food preparation to life for today's readers.

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 It serves more as a historical document than a contemporary cookbook.