Cookery and Dining in Imperial Rome
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Language: EnglishPublished:
Authors:
- Starr, Frederick
1858 - 1933
- Vehling, Joseph Dommers
1879 - 1950
About this book
In an era marked by opulence and culinary innovation, "Cookery and Dining in Imperial Rome" by Apicius reveals the gastronomic landscape of ancient Rome. This seminal work provides a rare glimpse into the sophisticated dining customs and elaborate recipes that defined Roman society, emphasizing the importance of food as a social and cultural cornerstone. With detailed instructions on preparing dishes and insights into the use of spices and ingredients, this document serves as a vital resource for understanding the culinary heritage of the time. Ideal for historians, culinary enthusiasts, and students of ancient culture, this text not only preserves the flavors of the past but also highlights the intricate relationship between cuisine and social status in Imperial Rome.
