Cookery and Dining in Imperial Rome: With original illustrations

Cookery and Dining in Imperial Rome”” is a classic text on ancient Roman cuisine. The book is often attributed to Marcus Gavius Apicius, a famous Roman gourmet and lover of luxury. The text provides a fascinating glimpse into the culinary practices and dining habits of Imperial Rome. Overview The book contains recipes and descriptions of Roman meals and ingredients. It is one of the oldest surviving cookbooks and provides valuable insight into the culture and daily life of ancient Rome. Key Sections and Content Ingredients and Techniques : The text details the various ingredients used in Roman cooking, including exotic spices, herbs, and imported foods. It also covers cooking techniques and methods of food preservation. Recipes : The book includes numerous recipes, ranging from simple dishes to elaborate feasts. These recipes often reflect the opulence and extravagance of Roman dining, with a focus on variety and flavor. Dining Etiquette : The book provides information on the customs and etiquette of Roman dining, including the layout of dining rooms, the use of reclining couches, and the order of courses during a meal. Notable Recipes Patina Apiciana : A dish named after Apicius, made with layers of meat, eggs, and spices. Gustum de Praecoquis : An appetizer made with apricots and honey. Isicia Omentata : An early version of a meat patty or burger, made with minced meat, bread soaked in wine, and spices. —- ISBN: 9798329589467