Cookery and Dining in Imperial Rome

Step into the bustling kitchens of ancient Rome with this first‑ever English rendering of the legendary collection of recipes attributed to Apicius. The text brings together the original culinary instructions—preserved with all their quirks, from unusual spellings to the distinctive prescription symbols—offering a rare glimpse into the flavors and techniques that fed emperors and everyday citizens alike.

Beyond the recipes, the work is enriched by a comprehensive dictionary of technical terms, detailed notes that explain obsolete ingredients, and facsimile reproductions of the manuscript’s pages. Sketches of Roman cooking vessels and dining implements help listeners visualise the setting, while scholarly commentary situates each dish within its cultural and historical context.

Presented with meticulous care, the translation respects the source’s idiosyncrasies, allowing modern ears to hear the authentic voice of a Roman chef. It’s an invitation to explore a world where garum, honey‑glazed figs, and spiced wine were everyday delights, and where the art of dining was as much a performance as a meal.