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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Add the mint and the pine nuts; grind apcius a fine paste. It is also known as De re culinaria. The History of Taste,” says the complexity of some dishes in “Apicius” has led to debate on whether the recipes should be taken seriously. Look up apicius in Wiktionary, the free dictionary. Four more editions in apicous next four decades reflect the appeal of Apicius.
For the dressing, grind the pepper and roasted celery seeds in a mortar or spice grinder. 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. Cook chicken livers by frying in a little olive oil, then cool and chop them into small pieces; peel and slice the cucumber thinly; drain and chop the capers finely. Cover with plastic wrap; chill for 2 hours.
Always finish with a layer of bread. Should you still spot an error, please do report it, of course. Of the roughly recipes, seven are believed to have links to Apicius himself, write Grocock and Grainger.
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”  or rather because there are a few recipes attributed to Apicius in the text: Then dilute the paste with the vinegar and the fish sauce.
But modern scholars believe the cookbook was compiled later from various sources. The transcription will eventually be subjected to a minute proofreading, of course. Schuch Heidelberg,the editor added some recipes from the Vinidarius manuscript. Either some text was lost between the time the excerpt was made and the ccookbook the manuscripts were written, or there never was a “standard Apicius ” text because the contents changed over time as it was adapted by readers. It does not provide a Latin text, is said to be based on inferior manuscript tradition, and Vehling’s translation is quirky and inconsistent.
Views Read Edit View history. In the table of contents below, however, sections that still need proofreading are shown on red backgrounds ; proofread sections are given blue cooknook.
Apicius: Ancient Roman epitomized life of excess
This “sala cattabia,” or composed salad, in the style of Apicius is one of seven recipes believed to have a specific link to the legendary Roman gourmet, according to Christopher Grocock and Sally Grainger in their translation of “Apicius,” the ancient cookbook. The Hill edition, while adequate, is not as good as it could have been, however.
Apicius was such an over-the-top foodie, even by the grand standards of the Roman Empire, aoicius his name not only became synonymous with the culinary high life but, so scholars believe, also the popular title for a cookbook formally known apiciue “De re coquinaria” On cooking.
He was cokkbook addressing the other chefs of wealthy people,” Freedman says. What brought prestige was what came from a distance and what was expensive.
A contemporary biography, “On the Luxury of Apicius,” is now lost; most of the surviving anecdotes from the time tend toward the censorious. Retrieved from ” https: Grainger adapted the recipe for her book, “Cooking Apicius: Prior knowledge and training is assumed.
Roast meats, mushrooms and truffles, egg dishes. Grainger recommends serving the lamb with a sweet “oenogarum,” made with fish sauce and white wine, but any light vinaigrette will do. Pour the dressing over the salad; press down gently. That style, she wrote, included creating a dish “from the crests of living cocks,” parboiling poultry before apidius and plucking to “seal in the full savor of fat and juices” and killing pigs with doses of honeyed wine.
A sample recipe from Apicius 8. Grocok and Grainger, pp.
LacusCurtius • Apicius — De Re Coquinaria
The header bar at the top of each webpage will remind you with the same color scheme. Add the cream cheese, egg yolks and the honey; blend again. This article is about the Roman cookbook. It is now of historical interest only, since Vehling’s knowledge of Latin was not cookboik adequate for the difficult task of translation, and several later and more reliable translations now exist.
See my copyright page for details and contact information. This page was last edited on 31 Decemberat In the long-standard edition of C. Toast the celery seed in a dry skillet over medium heat, stirring to prevent scorching, until fragrant, 2 to 3 minutes.
Eight ancient Roman recipes from Around the Roman Table: Food and Feasting in Ancient Rome
From Wikipedia, the free encyclopedia. Cut the ciabatta into ocokbook slices and lay them out on a large tray. Flower and Rosenbaum, p. Season with the salt and pepper. 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. It should be like breadcrumbs. Roman Recipes for Today” by Sally Grainger, who based this version on a recipe from the book “Apicius.