Apicius

Apicius is the sole remaining cookery book from the days of the Roman Empire. Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained by working cooks and that the attribution to Apicius the man (a real-life Roman noble of the 2nd century AD) is a mere literary convention.

Introduction 1. Apicius and its context What is Apicius? Who was Apicius intended for? The Apicius text - an overview The Vinidarius collection Apicius in its context 2. Cooks and ancient cookery books The Greek tradition Greek culinary writing in the Roman period Cookery books - the Roman tradition Marcus Gavius Apicius - history and legend Greek and Roman medical writing Veterinary texts Roman cooks and their recipes Conclusion 3. Cooking techniques in the ancient world 4. Roman weights and measures 5. The language of Apicius The vocabulary of cooking techniques The style and grammar of Apicius 6. Editorial principles and methods 7. Description of the manuscripts and stemma 8. Previous editions and studies English and Latin texts, translation and notes Appendices 1. Glossary of technical vocabulary 2. Sources on Apicius, cooking and luxury dining 3. Named recipes in Apicius 4. Excursus on garum and liquamen 5. Concordance of recipes with earlier editions Select bibliography