Description
2nd century Roman cook
Technical
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.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
Wine Analogy
Like aging fine wines, the controlled decomposition creates complex tertiary aromas
Coffee Analogy
Similar to wet-processed coffee beans where fermentation develops fruity notes
Perfume Analogy
Resembles marine accords in perfumery with briny, iodine-like top notes
Culinary Applications
Dietary
Molecular Pairing
Key Compounds Produced