Ancient Sources

• Apicius — De Re Coquinaria, the principal Roman cookbook, compiled in the 4th–5th century AD.
• Athenaeus of Naucratis — Deipnosophistae (The Learned Banqueters), a 3rd-century AD Greek text rich in culinary and dining references.
• Cato the Elder — De Agri Cultura, a 2nd-century BC Roman treatise on farming that includes recipes and food-preservation techniques.
• Columella — De Re Rustica, a 1st-century AD Roman agricultural manual with extensive notes on food production.
• Herodotus — Histories, 5th-century BC Greek work containing ethnographic observations on the diets of various peoples.
• Pliny the Elder — Naturalis Historia, a 1st-century AD encyclopaedia covering foodstuffs, agriculture, and dining customs across the Roman world.

Archaeological & Modern Studies

• Bottéro, Jean — The Oldest Cuisine in the World: Cooking in Mesopotamia, University of Chicago Press. A foundational study of Mesopotamian foodways based on cuneiform tablets.
• Dalby, Andrew — Siren Feasts: A History of Food and Gastronomy in Greece, Routledge. An exploration of Greek culinary culture from Homer to the Hellenistic period.
• Dalby, Andrew & Grainger, Sally — The Classical Cookbook, British Museum Press. Reconstructed recipes from ancient Greece and Rome with historical commentary.
• Flandrin, Jean-Louis & Montanari, Massimo (eds.) — Food: A Culinary History from Antiquity to the Present, Columbia University Press. A comprehensive survey of European food history.
• Grocock, Christopher & Grainger, Sally — Apicius: A Critical Edition with an Introduction and English Translation, Prospect Books. The definitive modern edition of the Roman cookbook.
• Kaufman, Cathy K. — Cooking in Ancient Civilizations, Greenwood Press. A comparative look at culinary practices across the ancient Mediterranean and Near East.
• Wilkins, John & Hill, Shaun — Food in the Ancient World, Blackwell. An accessible overview of food production, trade, and dining from prehistory to late antiquity.

Specialised Topics

• Brothwell, Don & Brothwell, Patricia — Food in Antiquity: A Survey of the Diet of Early Peoples, Johns Hopkins University Press. A broad archaeological survey of ancient diets worldwide.
• Curtis, Robert I. — Garum and Salsamenta: Production and Commerce in Materia Medica, Brill. The definitive study of Roman fish sauces and salted-fish products.
• Faas, Patrick — Around the Roman Table: Food and Feasting in Ancient Rome, Palgrave Macmillan. A lively reconstruction of Roman dining, from street food to imperial banquets.
• Urciuoli, Generoso — Archeoricette (ebook, ISBN 9788891045041). The project's own collection of historically researched ancient recipes.
• Urciuoli, Generoso — Gerusalemme: L'Ultima Cena. An investigation into the historical and archaeological context of the Last Supper menu.