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Table of Contents

Introduction 1. Apicius and its context What is Apicius? Who was Apicius intended for? The Apicius text - an overview The Vinidarius collection Apicius in its context 2. Cooks and ancient cookery books The Greek tradition Greek culinary writing in the Roman period Cookery books - the Roman tradition Marcus Gavius Apicius - history and legend Greek and Roman medical writing Veterinary texts Roman cooks and their recipes Conclusion 3. Cooking techniques in the ancient world 4. Roman weights and measures 5. The language of Apicius The vocabulary of cooking techniques The style and grammar of Apicius 6. Editorial principles and methods 7. Description of the manuscripts and stemma 8. Previous editions and studies English and Latin texts, translation and notes Appendices 1. Glossary of technical vocabulary 2. Sources on Apicius, cooking and luxury dining 3. Named recipes in Apicius 4. Excursus on garum and liquamen 5. Concordance of recipes with earlier editions Select bibliography

About the Author

Christopher Grocock is a teacher of Latin; he was Project Direct at Bede's World Museum in Jarrow; he has edited for the OUP Historia Vie Hierosolimitane of Gilo of Paris as well as work by the Venerable Bede (forthcoming); he has contributed many papers to learned journals and conferences on medieval Latin studies. Sally Grainger is the author of The Classical Cookbook (with Andrew Dalby) for the British Museum. She is a leading reconstructionist cook and has produced classical and medieval meals for countless conferences and public gatherings.


I warmly recommend it to all readers with an interest in food history, both theoretical and practical.' -- Alexandra Grigorieva Gastronomica Spring 2008

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