Apicii librorum X qui dicuntur De re coquinaria quae extant

This volume brings to life one of the most celebrated culinary collections from the ancient world, assembled from a handful of medieval manuscripts that have survived in fragments across Europe. The editors have painstakingly compared each source, correcting centuries‑old copyist errors and clarifying the often‑corrupted Latin, so listeners can hear the recipes as close as possible to their original form. Along the way, brief scholarly notes explain how the texts traveled from Roman kitchens to monastic libraries, offering a glimpse into the transmission of food knowledge through the ages.

The ten books are organized by theme—ranging from appetizers and sauces to fish and pastry—each introduced with a concise explanation of its place in the larger work. As the narration proceeds, you’ll hear the vivid instructions for preparing dishes like stuffed dormice, spiced wine, and honey‑glazed figs, accompanied by occasional commentary on the ingredients and techniques that shaped Roman gastronomy. Whether you’re a history enthusiast or a curious cook, the listening experience offers a flavorful window into antiquity’s table.