Cookery and Dining in Imperial Rome (1936)
by Apicius, Translated by Joseph Dommers Vehling
This task will become comparatively easy, however, and surely interesting and with a foreboding of many delights and surprises if we penetrate the jungle aided by the experience of predecessors, steadfastly relying on the "theory of evolution" as a guide, and armed with the indispensable equipment for gastronomical research, i.e., the practical and technical knowledge of cookery, mastery of languages, augmented by practical experience gathered by observations and travel in many lands, and last but not least, if we are obsessed with the fixed idea that so menial a subject is worth all the bother.🏁
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This task will become comparatively easy, however, and surely interesting and with a foreboding of many delights and surprises if we penetrate the jungle aided by the experience of predecessors, steadfastly relying on the "theory of evolution" as a guide, and armed with the indispensable equipment for gastronomical research, i.e., the practical and technical knowledge of cookery, mastery of languages, augmented by practical experience gathered by observations and travel in many lands, and last but not least, if we are obsessed with the fixed idea that so menial a subject is worth all the bother.🏁