Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Cooking and Dining in Imperial Rome

Cooking and Dining in Imperial Rome

Apicius
Vehling, Joseph Dommers
Starr, Frederick

Hardcover

Food WritingCookbooks GeneralAncient Rome

ISBN10: 1963956591
ISBN13: 9781963956597
Publisher: Bigfontbooks
Published: Jul 26 2024
Pages: 322
Weight: 1.32
Height: 0.75 Width: 6.00 Depth: 9.00
Language: English

Based on the fact that one of the two manuscripts is headed with the words API CAE, or rather, because a few recipes are attributed to Apicius in the text, the book has been ascribed to an otherwise unknown Caelius Apicius: Patinam Apicianam sic facies (IV, 14). It has alternatively been ascribed to Marcus Gavius Apicius, a Roman gourmet who flourished during Tiberius's rule sometime in the first century CE. Furthermore, numerous Roman chefs from the first century CE could have contributed to the book's composition. Many of the recipes call for silphium, a mineral that vanished in the first century CE, so this supports the older date. According to textual research, however, the culinary historian Bruno Laurioux believes the extant form only dates from the fifth century-that is, the end of the Roman Empire: The history of De Re Coquinaria indeed belongs to the Middle Ages.

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