Apicius himself, if we regard the most famous of the trio, was quite a character. He loved to cook and eat. The latter was a requirement in those days for any man to become a cook.

The Roman cookbook Apicius, formally titled De Re Coquinaria (“On the Subject of Cooking”), is the most complete surviving culinary text from the ancient world. Compiled in Latin, it is traditionally ...

The Apicius cookbook has a simple fried dough recipe that calls for the cook to combine coarse wheat flour (or semolina) with water or milk over heat until it's a thick porridge.

The world’s oldest surviving cookbook is a collection of Imperial Roman recipes, compiled around the 1st century AD. In the intervening millennia the book, Apicius De Re Coquinaria, has ...

These are just a few of the (admittedly more obscure) recipes in Apicius de re Coquinaria, a cookbook from Roman times published in the first century. Check it out here. It was named for, and ...

The recipe in Apicius seemed like a good place to start. The text was named after a first-century A.D. gourmand, who was almost certainly not its author. Apicius’ origins are unclear, but we ...

The world's oldest surviving cookbook is a collection of Imperial Roman recipes, compiled around the first century A.D. In the intervening millennia the book, "Apicius De Re Coquinaria," has ...

Community members are invited to join Inside Wine Santa Barbara (IWSB) for the Feast of Apicius, 2-5 p.m. Oct. 20, in Fleischmann Auditorium at the Santa Barbara Natural History Museum. This wine ...

In ancient Rome, food was a bargaining chip for position for slaves and nobles alike. At the center of Feast Of Sorrow is real-life nobleman Apicius, who inspired the oldest surviving cookbook.