Cookery and Dining in Imperial Rome

The collection assembles ancient Roman recipes and dining practices, presenting a translated anthology of culinary formulas for meats, fish, sauces, preserved foods, confections, and seasonings alongside critical commentary. The editor provides textual notes, a dictionary of technical culinary terms, a bibliography of manuscript sources and printed editions, and facsimile illustrations to clarify ingredients and utensils. Recipes are organized by type and often concise, relying on assumed kitchen knowledge; accompanying introductions explain provenance, variants, and practical adaptations. The work balances philological discussion with pragmatic instruction, aiming both to reconstruct historical taste and to make the procedures intelligible to modern cooks and scholars.