Apicii librorum X qui dicuntur De re coquinaria quae extant By: Apicius |
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Apicii librorum X qui dicuntur De re coquinaria quae extant is a fascinating glimpse into ancient Roman culinary practices and recipes. The author, Apicius, provides a comprehensive and detailed guide to cooking and dining in ancient Rome.
The book is divided into ten chapters, each covering different aspects of cooking, from spicing and seasoning to the preparation of various dishes such as meat, fish, and desserts. The recipes are surprisingly diverse and provide a valuable insight into the ingredients and techniques used by the ancient Romans.
What sets this book apart is the historical context it provides. Apicius not only provides recipes but also offers insight into the customs and traditions surrounding Roman cuisine. This adds depth and richness to the book, making it a must-read for anyone interested in culinary history.
Overall, Apicii librorum X qui dicuntur De re coquinaria quae extant is a valuable resource for food historians, chefs, and anyone with an interest in ancient Roman culture. The recipes may not be suitable for modern kitchens, but the book offers a fascinating glimpse into the culinary world of ancient Rome. |
