Western scholarship has historically shown bias against the study of sensual experiences, which reflects an Enlightenment-era hierarchy regarding what constitutes serious academic inquiry. Despite this bias, culinary history has not been entirely overlooked. Scholars have taken European cooking seriously, and the interests of food scholarship have broadened over time. An important example is the ancient Roman cookbook, which, attributed to Apicius, dates back to the 1st century A.C.E., and sheds light on the culinary practices and lives of ancient peoples. The text's original form remains unclear due to its transmission over centuries.
"a bias against studying sensual experience, the relic of an Enlightenment-era hierarchy that considered taste, touch, and flavor taboo topics for sober academic inquiry."
"Anyone who would know something worthwhile about the private and public lives of the ancients should be well acquainted with their table."
"the oldest known cookbook in existence."
"the original cookbook is shrouded in mystery."
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