Bibliography

Apicius or De re Coquinaria is one of the sources that I will be using for this project. Literally translated to “ On subject of cooking” the book is a collection of recipes from Caelius Apicius as many recipes are attributed to him however the writer of the book is still unknown. It is separated into 10 chapters, each dedicated to different types of animals and types of food, along with skill level of the cook. The recipes range from how to keep certain fruits to brain sausages, spanning across all types of meat including even mouses. The book is thought to have been written in the first century A.D under Emperor Tiberius as a herb, Siphium, is mentioned which went extinct in the first century. Another theory of the writer is Marcus Gaius Apicius, a well known gourmand in Rome during the first century A.D however there is no way to prove this. The book seems to be a chef's jotted down notes of recipes, exact measurements and methods not always listed, instead many times just saying to “ prepare” certain things, not alluding to how. The book is designed for people of the upper class as there are very exotic recipes in it, some even including flamingo. Also the lower class would not have the tools or expenses to make many of these dishes.