On Sat, 24 Apr 2004 06:44:39 +1000, Richard Wright
> wrote:

>We have been talking at cross purposes about versions of Apicius.
>
>(1) Vehling's "Apicius: Cookery and Dining in Imperial Rome" gives
>fascinating comment, but not parallel text - at least my Dover Books
>edition doesn't.

You're right, of course, I should have opened my copy before posting.

>(2) "The Roman Cookery Book: a critical translation of The Art of
>Cooking by Apicious" by Barbara Flower and Elisabeth Rosenbaum;
>Harrap, 1958, does give parallel Latin and English text.

I'll have to look out for this one.

>(3) There is also a "translated and adapted for the modern kitchen"
>version by Jon Edwards, entitled "The Roman Cookery of Apicius". This
>version explicitly adapts.

It's not bad - and probably the most widely available, at least in the
UK. However, from trial and error, I always follow Apicius rather
than the adaptations.