Food History

Cookery and Dining in Imperial Rome

by Apicius

The Roman recipe collection that goes under the name of Apicius, after a famous gourmet of the first century, was put together much later, probably around AD 400. This is Joseph Dommers Vehling’s English translation of 1936, with his long notes. Its sauces lean on garum, pepper, lovage, honey and vinegar.

The librarian

Read it in the Library After Dark Or read it as plain text

Reading time

About 6 hr 45 min

Where to find it

On the Food History shelves

Edition

Project Gutenberg, eBook #29728. In the public domain in the United States.