Cookery and Dining in Imperial Rome

Cookery and Dining in Imperial Rome is not the original work by Apicius, but rather the first English translation of a much older cookbook titled Apicius de re Coquinaria ("The Art of Cooking" by Apicius). Here's a breakdown of the translated work:

• Significance: Considered the oldest surviving cookbook, offering a window into Roman cuisine during the Empire.

• Translator: Joseph Dommers Vehling, a professional chef, providing a unique perspective on the recipes.

• Content: Covers a vast range of Roman dishes, including:

  • Seafood and fish recipes
  • Meat dishes featuring game, poultry, and livestock
  • Vegetable dishes and grains
  • Sauces and beverages
  • Even baked goods

• Value: Provides insights into:

  • Ingredients used in Roman cooking
  • Cooking techniques of the era
  • The sophistication of Roman cuisine for the wealthy