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Cookery and Dining in Imperial Rome

by Apicius

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Author: Apicius

Cooking, Food & Wine » Drinks & Beverages » Wine

Added by: Scott O. (USA...

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A book of great historical value. Apicius, a collection of Roman cookery recipes, is usually thought to have been compiled in the late 4th or early 5th century AD. The text was translated by Joseph Dommers Vehling in 1936.

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...the student may recognize the truelines of an ancient meal. There is, not so well-known a beautiful picture of an Athenian dinnerparty which must not be overlooked, for it contains a wealth ofinformation. Although Greek, we learn from it much of the Romanconditions. Anacharsis' description of a banquet at Athens, datingback to the fourth century B. C. About the time when the PericleanrÃ©gime flourished, is worth your perusal. A particularly good versionof this tale is rendered by Baron Vaerst in his book "Gastrosophie, "Leipzig, 1854, who has based his version on the original translationfrom the Greek, entitled, _Voyage du jeune Anacharsis en GrÃ¨ce vers lemilieu du quatriÃ¨me siÃ¨cle avant l'Ã¨re vulgaire par J. J. BarthÃ©lemy_, Paris, 1824. Vaerst has amplified the excerpts from the youngtraveler's observations by quotations from other ancient Greek writersupon the subject, thus giving us a most beautiful and authentic idealdescription of Greek table manners and habits when Athens...