In Mary Roach's "Gulp: Adventures on the Alimentary Canal," the cookbook Apicius is noted for its bold and forceful tone. The instructions within the recipes are direct, reflecting a practical approach to cooking that resonates with ancient Roman traditions. This gladiatorial style emphasizes the immediacy and urgency of food preparation, showcasing the connection between cooking and raw, untamed elements of nature.

One particularly striking example from Apicius reveals the intensity of this style: "Remove the entrails by the throat before the carcass hardens immediately after killing." This command highlights not only the necessity of timely action in butchery but also encapsulates the straightforward, no-nonsense attitude prevalent in the culinary practices of the time.