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De re coquinaria (Latin, "On the subject of cooking") was the Latin title given in early printed editions to the Roman cookbook now best known as Apicius.
Between 1483 (the date of the first printed edition) and 1936 (the date of Joseph Dommers Vehling's translation and bibliography of Apicius), there were 14 editions of the Latin text (plus one possibly apocryphal edition). The work was not widely translated, however; the first translation was into Italian, in 1852, followed in the 20th Century by two translations into German, one into French. Vehling's was the first translation into English; it was entitled Cookery and Dining in Imperial Rome.
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