Cookery and Dining in Imperial Rome

"e;A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria."e;Particularly useful if you want to cook wild boar or dormouse :-)According to Wikipedia: "e;Apicius is a collection of Roman cookery recipes, usually thought to have been compiled [...]
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"e;A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria."e;Particularly useful if you want to cook wild boar or dormouse :-)According to Wikipedia: "e;Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin. The name "e;Apicius"e; had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD, during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him. Apicius is a text to be used in the kitchen. In the earliest printed editions, it was most usually given the overall title De re coquinaria ("e;On the Subject of Cooking"e;) and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "e;API CAE"e;.