De re coquinaria

Step into the kitchens of Ancient Rome with De re coquinaria, the famous culinary compilation traditionally transmitted under the name Apicius. Preserved in Latin and organized in multiple books, this text offers a vivid window into Roman tastes, techniques, ingredients, and dining culture-where sauces, seasonings, and resourceful cooking take center stage.

This Latin Edition is ideal for readers who want the original language: classicists, Latin students, historians, and curious cooks exploring the roots of Western gastronomy. Whether you read it as a historical document, a language text, or a sourcebook of ancient foodways, De re coquinaria remains one of the most enduring culinary works to survive from antiquity.

This edition is for you if you want:

• The Latin text of De re coquinaria

• A primary source on Roman cuisine and daily life

• A fascinating read for Latin practice and cultural history