I finally made GARUM | Ancient Rome's favorite condiment
In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I u...
Cooking with Apicius: A Mediterranean Kitchen in Westwood - EatWell
The trans-disciplinary course Food and Medicine in Antiquity, taught by Alain Touwaide during Spring Term, culminated with a Roman dinner organized in collaboration with The Huntington in San Marino. In keeping with the theme, a centuries old text took center stage: an ancient cookbook known as Apicius, De re coquinaria (On the culinary art). Though attributed […]
Oldest Cookbook in the West | APICIUS | Ancient Roman Mussels
Fried Peacock? Flamingo Tongue? Stuffed Dormouse? I decided to hold off on the more adventurous recipes in Apicius De Re Coquinaria, the oldest cookbook in t...
Explore the Roman Cookbook, De Re Coquinaria, the Oldest Known Cookbook in Existence
Western scholarship has had “a bias against studying sensual experience,” writes Reina Gattuso at Atlas Obscura, “the relic of an Enlightenment-era hierarchy that considered taste, touch, and flavor taboo topics for sober academic inquiry.” This does not mean, however, that cooking has been ignored by historians.
Cooking From the Apicius - THE OLDEST COOKBOOK in the West - Deep-fried Honey Fritters
I recently collaborated with Atlas Obscura https://www.atlasobscura.com/ to visit the oldest cookbook in the West in the rare book library at New York Academ...
Apicius' Parthian Chicken and Vegetable Dinner with a Red Wine Tracta Sauce
The flavours of ancient Rome come to life in this decadent 2,000-year-old recipe straight from the pages of Apician cookbook 'De Re Coquinaria'.