SC - Apicius Question

[Mordonna22 at aol.com]

 The following information is from a web page for "The Apicius Institute at 
Lorenzo De Medici" found at http://www.apicius.it/
>>*Apicius (25 BC?), whose real name was Marcus Gavio, was the greatest 
expert of gastronomy in antiquity. He devoted his life and his own money to 
the art of cooking until having to declare bankruptcy, soon after which he 
committed suicide. His work "De Re Coquinaria" is the most important cooking 
treatise in Latin. It reveals the evolution of taste in terms of food and 
lifestyle of the Roman upper class up to the Fall of the Roman Empire.
Not only is Apicius' book of historical relevant interest, but it is also 
very curious in its list of recipes which are still very valid today. It 
shows clearly how many Italian regional dishes of our culinary tradition have 
their roots in the Greek and Roman culture.<<

It is my understanding that the authorship of "De Re Coquinaro" is debatable 
at the least, and that several food writers during the Roman era were called 
Apicius.
Any comment from the Roman scholars on our list?

Mordonna The Cook