Apicius was such an over-the-top foodie, even by the grand standards of the Roman Empire, that his name not only became synonymous with the culinary high life but, so scholars believe, also the ...

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... "Marcus Gavius Apicius purchased me on a day hot enough ...

Tasting Table has introduced a deviled egg recipe inspired by ancient Roman cuisine, incorporating ingredients like honey, pine nuts, dates, cumin, and mint. The dish draws from recipes in the Roman ...

Many of us know who Julius Caesar and Anthony and Cleopatra were, but do we know about Apicius? Who was he? And why was he important in Roman history, and in culinary history? Some food historians say ...

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 attracted ...

Apicius was a professional glutton. Compared to this Roman colossus, Pavarotti was a bulimic, Jimmy Five Bellies a lo-carb lightweight, Nicholas Soames a mere enthusiastic amateur. Apicius, who ...

"Marcus Gavius Apicius purchased me on a day hot enough to fry sausage on the market stones." So begins the tale of Thrasius, the fictional narrator of Feast of Sorrow. Released this week, the novel ...