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Cookery and Dining in Imperial Rome Review

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While others who have commented on the book take the author/translator to task for substitutions, mistranslations and other faults, I found that by and large the redactions were not terribly different from others I have read. These include several versions, so I am aquainted with Apicius and his recipes and have tried quite a few, and not from just one source.
What I find most praiseworthy about this book is Dommers Vehling's obvious interest in gastronomy in general and in ancient cookery in particular. He makes a fairly honest attempt to fill in some of the background for the reader. And although he may be guilty of having his own point of view, we must remember that he was writing over sixty years ago.
Dommers also gives the Latin names of the recipes, makes comments on many of them and makes references to other translattions of Apicius' De Re Coquinaria.
And so I feel that this book is worth reading, especially for the price.

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