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An Ancient Roman cookery book written by various people going under the pen-name Apicus - meaning 'The Gourmet'. The first was probably M. Gavius Apicus, who it thought lived during the time of Tiberius (AD 14-37).
The collected works hold about 470 recipes, and they give us the best insight on the Roman diet of the time.
There are various English translations available, the best possibly being 'The Roman Cookery Book: A Critical Translation of The Art of Cooking' by Barbara Flower and Elisabeth Rosenbaum (London 1958).