Cookery and Dining in Imperial Rome, by Apicius
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Cookery and Dining in Imperial Rome, by Apicius
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"[...]holds in its bill a stout wire which is loosely fastened around the neck of the bowl, the two ends being interlocked. This allows the bowl to tilt sufficiently to hold its full contents when retired from the narrow opening of the amphora. The ancients also had dippers with extension handles to reach down to the bottom of the deep amphora. Ntl. Mus., Naples, 73822; Field M. 24181. THE BOOK OF APICIUS[...]".
Cookery and Dining in Imperial Rome, by Apicius- Published on: 2015-10-14
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .94" w x 6.00" l, 1.23 pounds
- Binding: Paperback
- 416 pages
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Most helpful customer reviews
33 of 33 people found the following review helpful. New Take on Ancient Roman 'Cookery' By Mommy of Twins I have long held the notion that food in Imperial Rome was heavily spiced and made with the finest and most expensive of ingredients, as befitting the most expansive Empire in the World. Apparently, I was wrong. The entire first section of the cookbook (beginning at locations 1022-27 - prior to this is historical dissertation) describes multiple ways to mask rotten food or broths, so that people will eat them anyway without realizing they've gone bad, and recipes for various drinks to cure their ills after eating the rotten food! I was interested in attempting the Rose Wine until reading the footnote following the recipe - "Used principally as a laxative medicine. List. These wines compounded of roses and violets move the bowels strongly." I subsequently decided against serving this at my next dinner party. Other recipes appear tasty and rather doable - if one is not at all familiar with old cookbooks, I might recommend "the forme of cury" first, for practice at amount guesstimations and ingredient substitutions, but this seems like it will be fun. Cheers, and go light on the rose wine! :D
8 of 8 people found the following review helpful. Apicius By Charlyne Eichner Education in good taste. For some this could be dry, but I enjoyed just about every morsel. Interesting, but challenging, I enjoyed finding the origins of dishes today and some that thankfully didn't make it, such as dormouse. Vermacelli; little worms, it's going to be hard to look at a plate of spaghetti without thinking about that. Some of the recipes could be a preppers delight. The recipes are frugal using everything from the rooter to the tooter.
4 of 4 people found the following review helpful. Interesting By Cathy Trinh This book gives some insight into how the ancients ate. After reading about some sauces that are used today, for instance Worcester sauce, I have a new appreciation of the connections to the distant past that we have at the dinner table.
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