Oxyporum (also spelled oxyphorum) was a type of wine that was flavoured with vinegar and pepper. It was a popular condiment in the Roman Empire and was often used in cooking. It is mentioned in a number of Roman cookbooks, including De re coquinaria by Apicius. Oxyporum was made by mixing vinegar, pepper, and wine. The proportions of the ingredients varied depending on the recipe, but it was typically made with equal parts vinegar and wine. The pepper was added to taste. There are a number of different theories about how oxyporum was made. One theory is that it was made by simply mixing vinegar, pepper, and wine together. Another…
-
-
Apicius: The Roman Gastronome Who Changed the World
Apicus was a Roman gastronome and cookbook author who lived in the 1st century AD. He is considered to be one of the most important figures in the history of Western cuisine. His cookbook, De re coquinaria (On the Subject of Cooking), is the oldest surviving cookbook from the Roman era. De re coquinaria is a collection of over 500 recipes, covering a wide range of dishes, from simple snacks to elaborate banquets. Apicus’s recipes are known for their sophistication and their use of expensive ingredients, such as snails, truffles, and peacock tongues. However, he also includes recipes for more everyday dishes, such as chicken stew and lentil soup. Apicus’s…
