Translated and edited by Mark Grant

140pp; 130x220mm; b & w illustrations; paperback

ISBN 0 907325 75 0 £9.99

'The earliest work to treat of food in what we may properly term the "Middle Ages".' Terence Scully, The Art of Cookery in the Middle Ages

Anthimus was a Greek doctor condemned by the Emperor in Constantinople to a life of exile at the court of Theodoric the Ostrogoth, barbarian ruler of Italy at the beginning of the 6th century AD. In the course of his life in Ravenna, he was sent as ambassador to the King of the Franks and wrote, perhaps as a sweetener to his fierce yet royal host, a letter about foods-which were good for you, which bad, and, sometimes, how to cook and serve them. It may reasonably be called the first French cookery book; and this is a new and more accurate modern language edition. 

Mark Grant provides a general historical introduction - which corrects various errors of fact in earlier editions, a Latin text based on the editio princeps of 1864, a modern English translation, and a full commentary on the work itself, with many cross-references to classical medical treatises, the literature of classical cookery and modern scholarship insofar as it knows anything of the food and cookery of the early Merovingian Franks. 

This work by Anthimus has long been studied for the light it sheds on the linguistic transition from classical to medieval Latin, but rarely has it been treated for what it was: a cookery and medical treatise. It shows cooking on the cusp between the bread, vegetable and oil based cuisine of the Mediterranean and the meat dominated cookery of the northern forests. 

This short treatise is essential to an understanding of the development of West European medieval and early modern cooking. 

Mark Grant first conducted research on the life and writings of Oribasius, a Greek medical writer of the 5th century AD. He teaches classics at Haileybury College.