Cooking and Dining in Imperial Rome

Więcej o książce

The book explores ancient Roman culinary traditions, attributing its recipes to the enigmatic figure of Caelius Apicius or the renowned gourmet Marcus Gavius Apicius. It features dishes that include silphium, a now-extinct ingredient, hinting at its origins in the first century CE. However, culinary historian Bruno Laurioux suggests that the existing manuscript dates from the fifth century, indicating a significant evolution in Roman cooking practices and the influence of the Middle Ages on its final form.