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 ...

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 ...

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 ...

For your sea scorpion, a type of horseshoe crab? Just cook with pepper, caraway, parsley, fig-date wine, honey, vinegar, broth, mustard oil, and reduced wine. For your dormouse, a large rodent? Stuff ...

Chef Leo Balestrieri is larger-than-life — and so is his new ristorante and enoteca, Apicius, in Lantana. His vision is unique, his dishes extravagant, his style flamboyant — and his taste — arguably ...

I have been lucky enough to travel to Japan for business regularly over the past 18 months, and accordingly have had my fill of delicious Japanese food. My Japanese colleagues often very thoughtfully ...

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 ...

"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 ...