Chefs inspired by the past

Historic cookery has advanced to a point that the Wall Street Journal is taking notice. In an article by Alina Dizik, historic recipes, dating back to Roman times, are re-interpreted by the chefs of major international restaurants.

From the article:

At Pensiero, a modern Italian restaurant in Evanston, Ill., chef Brandon Baltzley is putting together an historic menu for a 10-course, $140-a-person dinner later this month. The inspiration is the 10 tomes of Apicius, a collection of Roman recipes believed to date from 4th and 5th centuries. "[People] are bored," says Mr. Baltzley who found the books in a university library. "They like to do something they can say no one else is doing."