“Other than Apicius, there were no other cookbooks authored in Europe until the 13th century when they began to appear in local languages. The popularity of cookbook writing began in the 10th century in Baghdad and then spread all over Europe. I’ve found no clues as to what Italians ate before Apicius’ Persian-influenced cookbook De Re Coquinaria.” Edward Henderson contributes his essay, Persian influence on Italian cuisine, written initially as a Graduate Liberal Studies term paper at Simon Fraser University.
“Food is never merely sustenance; it is narrative layered with memory and meaning. In October 2025, I travelled to Rome and Oxford as part of Simon Fraser University’s Graduate Liberal Studies Program, culminating in a project that combined two themes: Italy in the ancient and modern imagination (with a focus on food history) and life writing (an exploration of how lives are represented across time, genre, and media). I deepened my understanding of the links between food writing, memory, and culture by studying the works of three contemporary authors. Ada Boni (1881-1973), codified Italian home cooking and idealized domesticity during Mussolini’s era; Elizabeth David (1913-1992), a wry aristocrat who sought to liberate postwar Britain from culinary blandness by introducing Mediterranean sensuality; and Patience Gray (1917-2005), an eccentric British artist who followed a vein of marble through Italy with her sculptor partner, documenting rural foodways for posterity. Melanie Monk presents her essay Minestrone and Women’s Lives: A Culinary Palimpsest of Lives Written, Tasted, Remembered.