Famous Ancient Roman Recipes - Apicius - On the subject of Cooking
The content of this section provides details of Ancient Roman food recipes for main courses and desserts. They are taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, a name that has long been associated with the love of food. The famous Greek equivalent to this name is Epicurus from which the word 'epicure' is derived meaning a person devoted to refined sensuous enjoyment (especially good food and drink). Marcus Gavius Apicius was the name of an extravagant Roman who loved expensive food and luxury. His liking for food was famous and eventually the name of Apicius was eventually thought appropriate for a collection of Ancient Roman recipes which at first was commonly known as known as Apicius. In the earliest printed editions of this ancient book of Roman recipes it was given the overall title 'De re coquinaria' which means "On the Subject of Cooking". The Roman food recipes contained in this cookery book includes fish, meat, dessert, vegetable and soup recipes.
Ancient Roman Recipes - The Dormouse!
One of the most intriguing of the Ancient Roman recipes is for the dormouse. Probably because the thought of it feels us with horror! The edible dormouse was farmed by the Romans in large pits or in terra cotta containers and eaten by the ancient Romans as a snack or as part of the first course of the Roman main meal called the Coena. Dormouse recipe serving instructions: Dormice were sprinkled with poppy-seed and honey and were served with hot sausages on a silver gridiron, underneath which were damson plums and pomegranate seeds.