Apicius

(The recipe for pullum frontonianum, found in Apicius 'Art of Cookery, dating from late fourth century Rome, bears a distinct resemblance to pollo en escabeche, a specialty of the Yucatan that bears the culinary imprint of Spain.)

Preserving The Fall Harvest: Mexican Pickles And Vinaigrettes 2006

(The recipe for pullum frontonianum, found in Apicius 'Art of Cookery, dating from late fourth century Rome, bears a distinct resemblance to pollo en escabeche, a specialty of the Yucatan that bears the culinary imprint of Spain.)

Preserving The Fall Harvest: Mexican Pickles And Vinaigrettes 2006

Apicius is represented as lauding the "liver, lights, brains and pettitoes" of a black China pig, and as speaking of a dish much in favor with certain Roman emperors, one of the elements of this dish being "a wild sow's hock and udder."

Miscellany Poems, on Several Occasions 1713

Although there may never have been a man called Apicius (in the Roman empire chefs stayed further in the shadows than they do today) his has become the trademark name for imperial cuisine, for its illusions of pigs made from cake, anchovy casseroles without anchovy, dinner parties where every dish was dyed green.

Peter Stothard - Times Online - WBLG Peter Stothard 2008

The book's formal name is De Re Coquinaria (On Cooking), but the word "Apicius" has become associated with a decadent passion for food.

What to serve at a Roman orgy 2010

Until the 1980s, scholars believed the oldest cookbook in the world was De re coquinaria “On the Subject of Cooking”, a collection of Roman recipes believed to be compiled in the late fourth or early fifth centuries but attributed to the first-century Roman gourmand Apicius.

Day of Honey Annia Ciezadlo 2011

The inspiration is the 10 tomes of Apicius , a collection of Roman recipes believed to date from 4th and 5th centuries.

Ye Olde Menu: Dormouse, Anyone? Alina Dizik 2011

There is a long and auspicious history to this humble dish, dating back to the Romans at least, because we know Apicius wrote of a dish made of shredded cabbage with vinegar, eggs and spices.

Kurt Michael Friese: Laying Down the Slaw: A Summer Cole Slaw Primer Kurt Michael Friese 2011

Until the 1980s, scholars believed the oldest cookbook in the world was De re coquinaria “On the Subject of Cooking”, a collection of Roman recipes believed to be compiled in the late fourth or early fifth centuries but attributed to the first-century Roman gourmand Apicius.

Day of Honey Annia Ciezadlo 2011

We'll go through all the greats, from Apicius and Acton through Glasse and Grigson, via Liebing, Trillin, Davidson, David, Fisher, Meades and Slater.

Eating Your Words Tom Parker-Bowles 2010