On the Subject of Cooking

This book, also known as 'De re coquinaria,' is a compilation of Roman recipes that shed light on the culinary habits of the ancient Roman aristocracy.

It contains ten chapters covering various topics such as sauces, bread, meat, fish, and exotic ingredients.

The recipes reflect the sophisticated and luxurious nature of Roman cuisine, with influences from Greek and Eastern cultures.

Although the exact authorship is uncertain, the work is attributed to an otherwise unknown Caelius Apicius or sometimes to Marcus Gavius Apicius.

The surviving version is believed to date back to the fifth century CE, but the recipes themselves may have origins in the first century CE.