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- 322pages
- 12 heures de lecture
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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.
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Cooking and Dining in Imperial Rome, Apicius
- Langue
- Année de publication
- 2024
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- (rigide)
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- Titre
- Cooking and Dining in Imperial Rome
- Langue
- Anglais
- Auteurs
- Apicius
- Éditeur
- BigfontBooks
- Publié
- 2024
- Format
- rigide
- Pages
- 322
- ISBN13
- 9781963956597
- Séries
- Évaluation
- 3,9 sur 5
- Description
- 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.