Cookery and Dining in Imperial Rome: With original illustrations - annotated

By Marcus Gavius Apicius

Book Overview

The introduction to Cookery and Dining in Imperial Rome by Apicius (also known as De Re Coquinaria ) offers a fascinating glimpse into the culinary world of ancient Rome. Though traditionally attributed to a Roman gourmet named Marcus Gavius Apicius , the text is more likely a compilation from multiple authors over time, dating roughly from the 4th to 5th century CE . The introduction sets the stage for a collection of recipes that reflects the sophistication, extravagance, and variety of Roman cuisine during the empire's height. The book serves as both a cookbook and a cultural document, illustrating how the elite dined--often with exotic ingredients, complex sauces, and a focus on presentation and indulgence. The introduction typically includes a discussion of Roman food customs, kitchen tools, ingredients (some common, some rare or now obsolete), and how meals were structured in aristocratic households. It emphasizes the Roman love of bold flavors, such as fermented fish sauce ( garum ), and the blending of sweet, sour, and savory elements. Modern editions, including translations by Joseph Dommers Vehling , often include scholarly commentary in the introduction, helping readers navigate the historical context, terminology, and cooking methods of ancient Rome. These introductions make clear that while the book may not be a practical guide for modern cooking, it is a valuable window into Roman daily life, luxury, and culinary ingenuity.

• Format: Paperback
• Language: English
• ISBN: B0F5PXQ3HF
• ISBN13: 9798280651623
• Release Date: April 2025
• Publisher: Independently published
• Length: 541 Pages
• Dimensions: 9.0" x 1.2" x 6.0"