Which Historical Foods Do We Still Eat Today?
© Libre de derechos
The Art of Cooking/Book of Apicius Cookbook
The Art of Cooking, also known as the Book of Apicius is an ancient Roman cooking treatise attributed to an author named Apicius. However, it is believed that the book was compiled by several people over a period of time, and that Apicius may have been only one of the contributors.
The book consists of ten books or sections covering a wide variety of recipes and culinary techniques of ancient Rome. It includes detailed instructions on how to prepare dishes using a wide range of ingredients, from meat and poultry to fish, seafood, vegetables, legumes and desserts. It also provides information on cooking methods, the presentation of dishes and the condiments used at the time.
The Art of Cooking is considered one of the oldest and most complete culinary works to have survived from ancient Rome. Although some of the recipes may seem exotic or uncommon today, the book is a valuable source of information on the gastronomy and eating habits of Roman times. It has influenced cuisine over the centuries and continues to be studied for its historical and culinary importance.
Past Contests
RECALL: 57 Tons of Frozen Food...
International Team