Cookery and Dining in Imperial Rome

Cookery and Dining in Imperial Rome is a fascinating exploration of ancient Roman gastronomy, offering a window into the tastes, techniques, and traditions of one of history’s most influential civilizations. Based on the classic recipes attributed to Apicius, this work reveals how food, culture, and status intertwined in the Roman world — from lavish banquets to everyday meals. Blending historical commentary with practical insight, the book traces the evolution of ingredients and methods that still echo in modern cuisine. A must-read for culinary historians, classicists, and food enthusiasts eager to experience the flavors of antiquity.