Marcus Gavius Apicius

NAME: Marcus Gavius Apicius

WHAT FAMOUS FOR: Renowned Roman epicure and gourmet, remembered for his culinary expertise and extravagant lifestyle.

BIRTH: Born around 25 BC, likely in the Roman Republic.

FAMILY BACKGROUND: Little is known about Apicius' family, but he is believed to have been born into a well-off Roman family with a certain level of social standing.

The name "Apicius" might have been a family name associated with epicureanism, passed down from an earlier Apicius around 90 BC.

CHILDHOOD: Details about Apicius' childhood are scarce, but it's presumed that he grew up in a privileged environment, possibly exposed to the finer aspects of Roman culture.

EDUCATION: Received a traditional Roman education, likely focusing on rhetoric, literature, and perhaps some exposure to the culinary arts.

CAREER RECORD: Apicius gained fame as a gastronome and chef, amassing wealth and influence in Roman society during the reign of Tiberius. His culinary skills were highly sought after, and he became a prominent figure in the culinary world.

APPEARANCE: Descriptions of Apicius' physical appearance are not well-documented, leaving much to speculation.

Imaginary portrait of Apicius from Alexis Soyer's Pantropheon.

FASHION: Known for his opulent and extravagant style, Apicius was likely adorned in the finest Roman fashion of his time, reflecting his wealth and social status.

CHARACTER: Characterized by his refined tastes, Apicius was a man of indulgence and excess. He had a keen appreciation for the finer things in life and a discerning palate.

SENSE OF HUMOR: Little is known about Apicius' sense of humor, as historical records tend to focus more on his culinary achievements than his personal demeanor.

RELATIONSHIPS: While specific details about his relationships are scarce, Apicius likely associated with other members of Roman high society, particularly those who shared his passion for extravagant living and gourmet cuisine.

MONEY AND FAME: Apicius accumulated immense wealth through his culinary ventures, hosting lavish feasts and serving as a culinary advisor to the elite. His fame spread throughout the Roman Empire.

FOOD AND DRINK: Apicius' name became synonymous with luxurious dining. He is often credited with writing Apicius, a collection of Roman recipes, showcasing his culinary innovations and preferences.

He reportedly experimented with new recipes and enjoyed the finest ingredients from across the Roman Empire.

Apicius wasn't content with the "dull Roman fare" of his time. He embraced a generous use of spices, particularly pepper, for its multi-layered benefits. Beyond adding a punch of flavor, pepper was believed to aid digestion and even preserve food. In fact, "sprinkle with pepper and serve" was a frequent final flourish in his recipes, as seen in a dish of diced pork and apples. Surprisingly, his exploration of pepper extended to sweet desserts as well.

Apicius wasn't just a spice enthusiast; he was an innovator. Inspired by the production of goose liver (foie gras), Pliny the Elder tells us that Apicius devised a similar method for pork liver. His pampered pigs enjoyed a luxurious diet of dried figs before being humanely slaughtered (well, according to Apicius' standards) with an overdose of mulsum, a sweet honeyed wine.

The Apicius cookbook, though not directly written by him, serves as a window into his culinary world. It boasts the first known recipe for deep-fried chicken, aptly named "Pullum Frontonianum."  For those seeking a taste of the unexpected, the cookbook also offers "Isicia Omentata," an ancient burger-like creation. Minced meat mingled with pepper, wine, pine nuts, and the umami-rich fish sauce called garum, forming a dish that would tantalize even the most modern palate.

The Apicius manuscript (ca. 900 AD) of the monastery of Fulda in Germany. By Bonho 1962

MUSIC AND ARTS: Details about Apicius' specific tastes in music and arts are not well-documented, but his appreciation for the finer things in life suggests a likely affinity for cultural pursuits.

LITERATURE: Apart from his culinary contributions, Apicius did not leave behind a significant literary legacy, and his literary tastes remain unknown.

NATURE: The historical records do not provide insights into Apicius' views on nature, leaving this aspect of his personality largely unexplored.

HOBBIES AND SPORTS: Apicius' primary passion was on epicurean pursuits like attending banquets, exploring new culinary experiences, and potentially funding the development of new recipes.

SCIENCE AND MATHS: While Apicius demonstrated a deep understanding of the science of food preparation, his involvement in formal scientific or mathematical pursuits is not well-documented.

PHILOSOPHY & THEOLOGY: Details about Apicius' philosophical or theological beliefs are largely unknown, as historical records focus more on his culinary achievements.

SCANDAL: While Apicius lived a life of excess, scandalous details are not prominently recorded. His reputation revolves more around his culinary prowess and opulent lifestyle.

MILITARY RECORD: There is no evidence to suggest Apicius had a military career, as his fame and wealth were primarily derived from his culinary expertise.

HEALTH AND PHYSICAL FITNESS: The historical record provides no information on Apicius' health or physical fitness, but his indulgent lifestyle suggests potential health concerns.

HOMES: Apicius likely resided in luxurious Roman villas befitting his social standing, hosting extravagant feasts and gatherings.

Driven by his insatiable love for food, Apicius settled in Minturnae, Campania, renowned for its exceptionally large prawns. However, whispers reached his ears of even bigger and sweeter specimens caught near the Libyan coast. Consumed by this culinary siren song, Apicius chartered a boat and crew, eager to experience these legendary crustaceans. Upon arrival, however, disappointment awaited him. The prawns offered by local fishermen paled in comparison to the magnificent ones he enjoyed back at his villa. Dejected, Apicius swiftly abandoned his quest and ordered an immediate return home.

TRAVEL: Given his social status, Apicius probably traveled within the Roman Empire, both for culinary inspiration and to serve his wealthy patrons.

DEATH: After burning through a staggering 100 million sestertii on his culinary pursuits, Apicius exhausted even the generous gifts from the Imperial court. Faced with dwindling wealth and the prospect of a life far less luxurious, he took his own life by poison.

APPEARANCES IN MEDIA: Apicius has been a subject of fascination in various historical and culinary works. His life and culinary legacy continue to be explored in literature, television, and film.

He was the subject of On the Luxury of Apicius, a famous work, now lost, by the Greek grammarian Apion.

ACHIEVEMENTS: Apicius' most significant achievement lies in his contributions to Roman cuisine. His culinary expertise and innovations have left an enduring impact on the history of gastronomy. The compilation of recipes under his name, "Apicius," continues to be studied and celebrated in culinary circles.

Source Food For Thought: Extraordinary Little Chronicles Of The World by Ed Pearce