Apicii librorum X qui dicuntur De re coquinaria quae extant

Name: Apicii librorum X qui dicuntur De re coquinaria quae extant
Author: Apicius

By Apicius

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Cooking & Drinking History - Ancient

About This Book

A collection of practical culinary formulas and kitchen instructions from antiquity, organized into ten books that group recipes by type—sauces and condiments, roasted and boiled meats, sausages and preserved fish, and vegetable and sweet preparations. Recipes give ingredient lists and stepwise directions for preparing dishes, seasoning with aromatics and fermented fish sauces, and methods for salting, drying, and storing foods. Many entries include brief variants or notes, indicating compilation from multiple hands and local practice. The text reads as a working kitchen manual intended to guide both everyday cooking and more elaborate banquet preparations.

About the Author

Apicius

Apicius is a figure from ancient Rome, traditionally credited as the author of one of the earliest known cookbooks, "De re coquinaria". This work, which survives in fragments, offers a glimpse into the culinary practices and dining customs of the Roman elite. Apicius's recipes reflect the sophistication of Roman cuisine, emphasizing the use of exotic ingredients and elaborate preparations. His influence extends beyond mere cooking; he provides insights into the social and cultural aspects of dining in Imperial Rome. Additionally, the book "Cookery and Dining in Imperial Rome" explores these themes further, showcasing the historical significance of Apicius's contributions to gastronomy.