What You Need to Know
According to the Deipnosophistae of Athenaeus, Apicius is the name of a cook who found a way of packing fresh oysters to send to the emperor Trajan while he was on campaign in Mesopotamia around 115 AD. The information comes by way of the Epitome or summary of the Deipnosophists, since the full text of this part of Athenaeus's work does not survive. If the information is correct, this is the third known Roman food specialist who was named Apicius, the earliest being the luxury-loving Apicius of the 1st century BC.
Steps
- 1.
Oyster garum (Roman): Preservation method for fermented fish sauce
- 2.
Patina de piris (Roman): Preserved pear component in layered dishes
- 3.
Isicia omentata (Roman): Preserved meat in forcemeat applications
The Science
Primary Reaction
Lactic acid fermentation