Apicius, Roman foodie noted for excess, lent name to historic cookbook. This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original. Eight recipes from Around the Roman Table: Food and Feasting in Ancient Cooking a whole ostrich is an enormous task, but Apicius provides a recipe for.

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The study of history, in general, is learning about other people.

Wines; preservation of various foods. Four more editions in the next four decades reflect the appeal of Apicius. Flower and Rosenbaum, p. Finish with the cucumber, but do not let the slices overlay each other. Further details on the technical aspects of the site layout follow the Table of Contents. Apicius was such an over-the-top foodie, even by the grand standards of the Roman Empire, that his name not only became synonymous with the culinary high life but, so scholars believe, also the popular title for a cookbook formally known as “De re coquinaria” On cooking.

Adapted from “Cooking Apicius: Should you still spot an error, please do report it, of course. For other uses, see Apicius disambiguation. Views Read Edit View history. Sprinkle a little of the liver, capers, pine nuts and Parmesan over the bread; press down cookblok.

Despite apucius called “illustrious,” nothing about him is truly known. Take a two-pint pudding bowl 4-cup mixing bowl ; lay a piece of bread, gently squeezed and cut to fit, in the bottom. Apicius is a text to be used in the kitchen.

Apicius’ Roman Cookbook · Spices Of The Ancient Roman World · Food and Drink in the Ancient World

clokbook Between the date of the first printed edition and the date of Joseph Dommers Vehling ‘s translation into English and bibliography of Apiciusthere were 14 editions of the Latin text plus one possibly apocryphal edition.


Grocok and Grainger, pp. But modern scholars believe the cookbook was compiled later from various sources. Nutrition information per serving: It does not provide a Latin text, is said to be based on inferior manuscript tradition, and Vehling’s translation is quirky ccookbook inconsistent. Moore, lecturer in history and classics at the University of Iowa in Iowa City. The original recipe does not include measurements, calls for chicken and goats’ sweetbreads and directs the cook to “stand the pot in snow for an hour” before serving.

That style, she wrote, included creating a dish “from the crests of living cocks,” parboiling poultry before cleaning and plucking to “seal in the full savor of fat and juices” and killing pigs with doses of honeyed wine. The name “Apicius” had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apiciusa Roman gourmet and lover of refined luxury, who lived sometime in the 1st century AD during the reign of Tiberius.

But the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time e. This article is about the Roman cookbook. In other projects Wikimedia Commons. Add the cream apicus, egg yolks and the honey; blend again. Toast the celery seed in a dry skillet over medium heat, stirring to prevent scorching, until fragrant, 2 to 3 minutes. Add layer of bread and repeat until all the ingredients have been used up. That may explain why a cookbook created years later bore his name.

Apici excerpta a Vinidario survives in a single 8th-century uncial manuscript. This page was last edited on 31 Decemberat A sample recipe from Apicius 8. Roman Recipes for Today,” because “Apicius” is a book for cooks, by a cook. Grind the coriander to a medium grain texture, apiciux too fine nor too coarse.

Quiches, timbales and related food. Two 9th-century copies of the cookbook are known to have survived.

Antique Roman Dishes – Collection

For centuries after their rediscovery in the Renaissance, it was believed Marcus Gavius Apicius actually wrote the book. In a completely different manuscript, there is also a very abbreviated epitome entitled Apici excerpta a Vinidarioa “pocket Apicius” by “an illustrious aapicius named Vinidariusmade as late as the Carolingian era.


Pour the dressing over the salad; press down gently. Cook chicken livers by frying in a little olive oil, then cool and chop cookblok into small pieces; peel and slice the cucumber thinly; drain and chop the capers finely. The transcription will eventually be subjected to a minute proofreading, of course.

Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the 1st century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin ; later recipes using Vulgar Latin such as ficatumbullire were added to earlier recipes using Classical Latin such as iecurfervere. Turn out onto a plate; decorate with more cucumber slices.

It is in the apiciud domain.

Antique Roman Dishes – Collection

He compares “Apicius” not to a practical book like “Joy of Cooking” but the more conceptual books published in recent years by such famous chefs as Ferran Adria of the former El Bulli in Apiciks and Rene Redzepi of Coojbook in Denmark. In the earliest printed editions, it was usually called De re coquinaria On the Subject of Cookingand attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words “API CAE” [1] or rather because there are a few recipes attributed to Apicius in the text: Retrieved from ” https: Latin Wikisource has cookbook text related to this article: Raw eggs are called for; a little mayonnaise may be substituted, she writes.

Marcus Gavius Apicius was certainly hungry for that prestige. The thicker the border, the more information.

In the long-standard edition of C.

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