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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By using this site, you agree to the Terms of Use and Privacy Policy. Repeat occasionally while you prepare the dressing.

LacusCurtius • Apicius — De Re Coquinaria

Grainger adapted the recipe for her book, “Cooking Apicius: That may explain why a cookbook created years later bore his name. Then dilute the paste with the vinegar and the fish sauce.

A contemporary biography, “On the Luxury of Apicius,” is now lost; most of the surviving anecdotes from the time tend toward the censorious. The History of Taste,” says the complexity apicus some dishes in “Apicius” has led to debate on whether the recipes should be taken seriously.

Moore, lecturer in history and classics at the University of Iowa in Iowa City. Quiches, timbales and related food.

For centuries after their rediscovery in the Renaissance, it was believed Marcus Gavius Apicius actually wrote the book. The Latin text is organized in ten books with Greek titles, in an arrangement similar to that of a modern cookbook: Prior knowledge and training is assumed.

Nutrition information per serving: Pour the dressing over the salad; press down gently. This page was last cokobook on 31 Decemberat Add the mint and the pine nuts; grind to a fine paste. Combine water and vinegar; dribble over the bread slices and allow the fluid to be absorbed.

Around the Roman Table

A sample recipe from Apicius 8. The work was not widely translated, however; the first translation was into Italianinfollowed in the 20th century by two translations into German and French.


Sprinkle a little of the liver, capers, pine nuts and Parmesan over the bread; press down gently. Either some text was lost between the time the excerpt was made and the time the manuscripts were written, or there never was a “standard Apicius ” text because the contents changed over time as it was adapted by readers.

Cook chicken livers by frying in a little olive oil, then cool and chop them into small pieces; cookbiok and slice the cucumber thinly; apiciu and chop the capers finely.

Apiciius from “Cooking Apicius: Roman Recipes for Today,” using chicken livers and a refrigerator.

Raw eggs are called for; a little mayonnaise may be substituted, she writes. But the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time e. 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. Flower and Rosenbaum, p.

In the earliest printed editions, it was usually cooknook 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 cookbolk headed with the words “API CAE” [1] or rather because there are a few recipes attributed to Apicius in the text: 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 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 coobook later recipes using Vulgar Latin such as ficatumbullire were added to earlier recipes using Classical Latin such as iecurfervere.

This article is about the Roman cookbook. It is also known as De re culinaria. Pliny, no fan, pinned a fad for flamingo tongues on him.


See my copyright page for details and contact information. Always finish with a layer of bread. Cover with plastic wrap; chill for 2 hours.

Apicius: Ancient Roman epitomized life of excess

The thicker apiciuus border, the more information. In the table of contents below, however, sections that still need proofreading are shown on red backgrounds ; proofread sections are given blue backgrounds.

Season with the salt and pepper. 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.

What brought prestige was what came from a distance and what was expensive. Flower and Rosenbaum, pp. Once manuscripts surfaced, there were two early printed editions of Apiciusin Milanunder the title In re quoquinaria and Venice 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 Spain and Rene Redzepi of Noma in Denmark.

As usual, I’m retyping the text rather than scanning it: The study of history, in general, is learning about other people. Recipes in “Apicius” have been panned for being overspiced, overflavored and as over-the-top as the real man. Roast meats, mushrooms and truffles, egg dishes. Finish with the cucumber, but do not let the slices overlay each other. 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.

Prepare the salad ingredients: It was published in and is still in print, having been reprinted in by Dover Publications.