Cookery and Dining in Imperial Rome

of knowing old Rome and antique private life through the study of this cookery book--Europe's oldest and Rome's only one in existence today. J. D. V. Chicago, in the Spring of 1926. THANKS For many helpful hints, for access to works in their libraries and for their kind and sympathetic interest in this work I am especially grateful to Professor Dr. Edward Brandt, of Munich; to Professor Dr. Margaret Barclay Wilson, of Washington, D.C., and New York City; to Mr. Arnold Shircliffe, and Mr. Walter M. Hill, both of Chicago. J. D. V. Chicago, in the Summer of 1936. THE BOOK OF APICIUS {Illustration: POMPEII: CASA DI FORNO--HOUSE OF THE OVEN Ancient bakery and flour mill of the year A.D. 79. Four grain grinders to the right. The method of operating these mills is shown in the sketch of the slaves operating a hand-mill. These mills were larger and were driven by donkeys attached to beams stuck in the square holes. The bake house is to the left, with running water to the right of the entrance to the oven. The oven itself was constructed ingeniously with a view of saving fuel and greatest efficiency.} {Illustration: WINE DIPPER Found in Pompeii. Each end of the long handle takes the form of a bird's head. The one close to the bowl holds in its bill a stout wire which is loosely fastened around the neck of the bowl, the two ends being interlocked. This allows the bowl to tilt sufficiently to hold its full contents when retired from the narrow opening of the amphora. The ancients also had dippers with extension handles to reach down to the bottom of the deep amphora. Ntl. Mus., Naples, 73822; Field M. 24181.} THE BOOK OF APICIUS A STUDY OF ITS TIMES, ITS AUTHORS AND THEIR SOURCES, ITS AUTHENTICITY AND ITS PRACTICAL USEFULNESS IN MODERN TIMES Anyone who would know something worth while about the private and public lives of the ancients should be well acquainted with their table. Then as now the oft quoted maxim stands that man is what he eats. Much of