Cookery and Dining in Imperial Rome
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- Pages
- 495
About this book
Roman recipes rarely tell you how much or how long. The ten books gathered under the name of Apicius assume a cook who already knows, and they run to close to 470 numbered formulas, sorted by subject: the careful cook's preserves and spiced wines, minces, garden vegetables, legumes, fowl, sumptuous dishes, quadrupeds, seafood, and a closing book called The Fisherman. Sauces carry the whole collection, built on liquamen or garum (fermented fish sauce), honey, reduced wine, pepper, and heavy handfuls of herbs. Joseph Dommers Vehling, a working chef rather than a classicist, made this first English translation in 1936 and added a critical essay, notes on the manuscripts, and a dictionary of obscure kitchen terms. Nothing else survives from ancient Rome that puts you this close to the stove.
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Book facts
- Author
- Apicius
- Reading time
- About 8 hours
- Pages
- 495
- Language
- English
- Genre
- Ancient History
- Formats
- PDF, EPUB, Read online