peppercorn

The favorite words of that original foodie, Marcus Gravius Apicius, about A.D. 30 were “in cibum est” (“The food is ready.”). Apicius, whose name has become synonymous with “gourmand” was a food-loving Roman whose advice on how to cook flamingo’s tongue, make pork foie gras, or drown a red mullet in a red wine sauce are still shared by food faddists today.