For readers of Asterix, the name Apicius appears in Obelix All at Sea (La Galère d’Obélix) when a frustrated cook cries out: “By Apicius!” (Par Apicius!). This is no random expression. It refers to one of the most famous gourmets of the ancient world—a man whose name became synonymous with luxury, excess, and fine dining in Rome.
Marcus Gavius Apicius
Marcus Gavius Apicius lived in the 1st century AD, during the reign of Emperor Tiberius. He was a wealthy Roman of the equestrian class, known not for politics or military achievements, but for his passion for food.
Ancient writers such as Pliny the Elder and Seneca describe Apicius as a man devoted to culinary refinement. He experimented with ingredients, sought out rare delicacies, and spent vast sums on elaborate meals.
Several practices are traditionally associated with his name:
- He is said to have fattened pigs on figs to produce a rich liver, often seen as a precursor to foie gras.
- He served unusual dishes, including flamingo tongues and other exotic ingredients favored by the Roman elite.
- He reportedly developed methods to preserve oysters for transport, allowing them to be enjoyed far from the coast.
De Re Coquinaria
The name Apicius is also attached to De Re Coquinaria (“On the Subject of Cooking”), the oldest surviving Roman cookbook.
Although the text in its current form dates to several centuries after his lifetime, it carries his name as a mark of prestige. By late antiquity, “Apicius” had become a culinary label, associated with refined and luxurious cuisine.
The recipes reflect the tastes of the Roman upper class. They make frequent use of garum (a fermented fish sauce), combined with ingredients such as honey, vinegar, and imported spices like black pepper. Another notable ingredient is silphium, a plant now extinct but highly valued in Roman cooking.
A Reputation for Excess
Apicius’ life is most often remembered for its extravagance. According to later accounts, he spent an enormous fortune—said to be 100 million sestertii—on food and banquets.
When he discovered that his remaining wealth had fallen to 10 million sestertii, he reportedly concluded that this would not be enough to maintain his lifestyle. Rather than face a more modest way of living, he is said to have hosted a final banquet before taking poison.
Whether entirely factual or not, the story reflects how Apicius was viewed in antiquity: as the ultimate symbol of culinary excess.
Why “By Apicius”?
In Asterix, invoking Apicius functions as a culinary equivalent of swearing by a great authority. For a Roman cook, his name represents expertise, luxury, and the highest standards of cuisine. By the time the Asterix stories are set, Apicius had already become a legendary figure. His name, attached to fine cooking and extravagant taste, made him an obvious reference point for Roman characters concerned with food.
Learn more
The website Nunc Est Bibendum has a great article on Apicius
For readers of Asterix, the name Apicius appears in Obelix All at Sea (La Galère d’Obélix) when a frustrated cook cries out: “By Apicius!” (Par Apicius!). This is no random expression. It refers to one of the most famous gourmets of the ancient world—a man whose name became synonymous with luxury, excess, and fine dining in Rome.
Marcus Gavius Apicius
Marcus Gavius Apicius lived in the 1st century AD, during the reign of Emperor Tiberius. He was a wealthy Roman of the equestrian class, known not for politics or military achievements, but for his passion for food.
Ancient writers such as Pliny the Elder and Seneca describe Apicius as a man devoted to culinary refinement. He experimented with ingredients, sought out rare delicacies, and spent vast sums on elaborate meals.
Several practices are traditionally associated with his name:
- He is said to have fattened pigs on figs to produce a rich liver, often seen as a precursor to foie gras.
- He served unusual dishes, including flamingo tongues and other exotic ingredients favored by the Roman elite.
- He reportedly developed methods to preserve oysters for transport, allowing them to be enjoyed far from the coast.
De Re Coquinaria
The name Apicius is also attached to De Re Coquinaria (“On the Subject of Cooking”), the oldest surviving Roman cookbook.
Although the text in its current form dates to several centuries after his lifetime, it carries his name as a mark of prestige. By late antiquity, “Apicius” had become a culinary label, associated with refined and luxurious cuisine.
The recipes reflect the tastes of the Roman upper class. They make frequent use of garum (a fermented fish sauce), combined with ingredients such as honey, vinegar, and imported spices like black pepper. Another notable ingredient is silphium, a plant now extinct but highly valued in Roman cooking.
A Reputation for Excess
Apicius’ life is most often remembered for its extravagance. According to later accounts, he spent an enormous fortune—said to be 100 million sestertii—on food and banquets.
When he discovered that his remaining wealth had fallen to 10 million sestertii, he reportedly concluded that this would not be enough to maintain his lifestyle. Rather than face a more modest way of living, he is said to have hosted a final banquet before taking poison.
Whether entirely factual or not, the story reflects how Apicius was viewed in antiquity: as the ultimate symbol of culinary excess.
Why “By Apicius”?
In Asterix, invoking Apicius functions as a culinary equivalent of swearing by a great authority. For a Roman cook, his name represents expertise, luxury, and the highest standards of cuisine. By the time the Asterix stories are set, Apicius had already become a legendary figure. His name, attached to fine cooking and extravagant taste, made him an obvious reference point for Roman characters concerned with food.
Learn more
The website Nunc Est Bibendum has a great article on Apicius