Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been...

respective cultures. Some additional historical examples: Apicius or De re Coquinaria (On the Subject of Cooking): A 1st-to-5th-century collection of ancient...

and vegetables remained a staple. Marcus Apicius's ancient cookbook De Re Coquinaria described polus, a Roman soup dating back to 30 AD made of farro, chickpeas...

Past," p. 125ff. Edwards, "Philology and Cuisine in De Re Coquinaria," p. 258. De Re Coquinaria 4.141.; Seo, "Cooks and Cookbooks," in The Oxford Encyclopedia...

or lasanum (Latin for 'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin...

National Public Radio. Retrieved July 18, 2023. Thayer, Bill. "Apicius, De Re Coquinaria — Book II". LacusCurtius. Retrieved July 18, 2023. Mac Con Iomaire...

Charles Short, A Latin Dictionary at perseus.tufts.edu. "Apicius; De Re Coquinaria". Nemeton. Retrieved 5 November 2011. "Naturalis Historia; Book 12"...

The earliest collection of recipes that has survived in Europe is De re coquinaria, written in Latin. An early version was first compiled sometime in...

describes four. The season of ripe quinces is brief: the Roman cookbook De re coquinaria of Apicius specifies in attempting to keep quinces, to select perfect...

large company that marketed his snails beyond the Mare Nostrum. In De re coquinaria, one of the complete Roman cookbooks, four recipes based on snails...