Lisa Holcomb-Blair wrote:
>I am interested in obtaining more documented Roman recipes such as
>these. What are some other good sources besides Flowers & Rosenbaum
>Apicius? Could you list these recipes and redactions or just point
>me to some other sources? I am new to Roman cooking.
Well, for the 6-course, 26-dish Greco-Roman feast i did in early
September, i read and used:
Apicius, The Roman Cookery Book. Translated by Barbara Flower &
Elizabeth Rosenbaum. Peter Nevill, Ltd, London & New York: 1958.
Andrew Dalby. Siren Feasts, A History of Food and Gastronomy in
Greece. Routledge, London & New York: 1996.
Andrew Dalby. Empire of Pleasures, Luxury and Indulgence in the Roman
World. Routledge, London & New York: 2000.
Andrew Dalby. Dangerous Tastes: The Story of Spices. University of
California Press, Berkeley & Los Angeles: 2000.
Andrew Dalby and Sally Grainger. The Classical Cookbook. British
Museum Press, London: revised edition 2000.
Patrick Faas. Around the Roman Table: Food and Feasting in Ancient
Rome. Translated by Shaun Whiteside. Palgrave Macmillan, New York and
Hampshire UK: 1994, 2003.
Ilaria Gozzini Giacosa. A Taste of Ancient Rome. Translated by Anna
Herklotz. University of Chicago Press, Chicago and London: 1992.
I have since purchased:
Mark Grant. Roman Cookery. Serif, London: 1999.
Whatever one may think of the book - and i think many of the recipes
are useful - the bibliography sure looks useful.
I also own Mark Grant's translation, "Anthimus: On the Observance of
Foods", but didn't use it for my feast. I could not afford to
purchase Mark Grant's translation and edition of Oribasius, Books 1
and 4, published as "Dieting for an Emperor". I did pick up a copy of
Grant's translation and edition of Galen, published as "Galen on Food
and Diet" and i've been poking my way through it for the last month.