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.
|Published (Last):||24 March 2009|
|PDF File Size:||10.42 Mb|
|ePub File Size:||14.33 Mb|
|Price:||Free* [*Free Regsitration Required]|
Season with the salt and pepper. This article is about the Roman cookbook. It is now of historical interest only, since Vehling’s knowledge of Latin was not always adequate for the difficult task of translation, and several later and more reliable translations now exist.
Flower and Rosenbaum, p.
Apicius: Ancient Roman epitomized life of excess
He lived in the 1st century during the reign of the Emperor Tiberius and became famed for his love of food. That’s why the book still counts, she noted. That criticism is unfair, wrote Grainger in her book, “Cooking Apicius: In other projects Wikimedia Commons.
Grill, not too close to the fire, until crusty and well done, about 4 minutes per side. It does not provide a Latin text, is said to be based on inferior manuscript tradition, and Vehling’s translation is quirky and inconsistent.
But the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time e. Once manuscripts surfaced, there were two early printed cookboik of Apiciusin Milanunder the title Xpicius re quoquinaria and Venice Pliny, no fan, pinned a fad for flamingo tongues on him. This work, the only known cookbook to have survived from the ancient Greco-Roman world, has for centuries intrigued scholars and cooks with its glimpse of Roman life. Cut the ciabatta into thin slices and lay them out on a large tray.
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 cookkbook.
Of the roughly recipes, seven apiciud believed to have links to Apicius himself, write Grocock and Grainger. Images with borders lead to more information. But modern scholars believe the cookbook was compiled later from various sources.
In aicius table of contents below, however, sections that still need proofreading are shown on red backgrounds ; proofread sections are given blue backgrounds.
Well-meaning attempts to get me to scan text, if successful, would merely turn me into some kind of machine: Add the mint and the pine nuts; grind to a fine paste. Roman Recipes for Today” by Sally Grainger, who based this version on a recipe from the book “Apicius.
Retrieved from ” https: Add the cream cheese, egg yolks and the honey; blend again.
This page was last edited on 31 Decemberat Toast the celery seed in a dry skillet over ciokbook heat, stirring to prevent scorching, until fragrant, 2 to 3 minutes. Alternatively, roast in the oven at degrees, about 5 minutes. Finish with the cucumber, but do not let the slices overlay each other.
LacusCurtius • Apicius — De Re Coquinaria
Latin Wikisource apiicius original text related to this article: A contemporary biography, “On the Luxury of Apicius,” is now lost; most of the surviving anecdotes from the time tend toward the censorious. Grainger adapted the recipe for her book, “Cooking Apicius: Should you still spot an error, please do report it, of course. The transcription will eventually be subjected to a minute proofreading, of course.
And what mattered then in food isn’t necessarily what matters now. Moore, lecturer in history and classics at the University of Iowa in Iowa City. In a completely different manuscript, there is also a very abbreviated epitome entitled Apici excerpta a Vinidarioa “pocket Apicius” by “an illustrious man” named Vinidariusmade as late as the Carolingian era.