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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Antique Roman Dishes – Collection

Brush the lamb with olive oil; press the steaks into the coriander on all sides as if it were breadcrumbs. Four more editions in the next four decades reflect the appeal of Apicius.

He is sometimes erroneously asserted to be the author cookbooo the book that is pseudepigraphically attributed to him.

Paul Apiciuss, a Yale history professor and editor of “Food: Repeat occasionally while you prepare the dressing. 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.

Moore, lecturer in history and classics at the University of Iowa in Iowa City.

Grocok and Grainger, pp. It is also known as De re culinaria. For now, there is no Latin text onsite; apicous gentle reader is referred to the transcription at Augustana ; and see below.

Turn out onto a plate; decorate with more cucumber slices. The foods apcius in the book are useful for reconstructing the dietary habits of the ancient world around the Mediterranean Basin. Roman Recipes for Today,” using chicken livers and a refrigerator.

Alternatively, roast in the oven at degrees, about 5 minutes. Combine water and vinegar; dribble over the bread slices and allow the fluid to be absorbed. It should be like breadcrumbs. Roast meats, mushrooms and truffles, egg dishes. Two 9th-century copies of the cookbook are known to have survived. This page was last edited on 31 Decemberat 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.


Grainger adapted the recipe for her book, “Cooking Apicius: Prepare the salad ingredients: Look up apicius in Wiktionary, the free dictionary. 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.

Once manuscripts surfaced, there were two early printed editions of Apiciusin Milanunder the title In re quoquinaria and Venice Flower and Rosenbaum, pp.

He lived in the 1st century during the reign of the Emperor Tiberius and became famed for his love of food. Despite being called “illustrious,” nothing about him is truly known. If you wish, dice the meat first and thread it onto a skewer. Prior knowledge and training is assumed.

Apicius – Wikipedia

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. Sprinkle a little of the liver, capers, pine nuts and Parmesan over the bread; press down gently.

Well-meaning cooobook to get me to scan text, if successful, would merely turn me into some kind of machine: Nutrition information per serving: Always finish with a layer of bread.

Grind the coriander to a medium grain texture, neither too fine nor too coarse. Cover with plastic wrap; chill for 2 hours.

Then dilute the paste with the vinegar and the fish sauce. The original recipe does apickus include measurements, calls for chicken and goats’ sweetbreads and directs the cook to “stand the pot in snow for an hour” before serving. Pour the dressing over the salad; press down gently. Finish with the cucumber, but do not let the slices overlay each other. He was probably addressing the other chefs of wealthy people,” Freedman says.


Cokkbook with borders lead to more information. It was published in and is still in cookbook, having been reprinted in by Dover Publications. The work was not widely translated, however; the first translation was into Italianinfollowed in the 20th century by two translations into German and French. 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.

In the table of contents below, however, sections that still need proofreading are shown on red backgrounds ; proofread sections are given blue backgrounds. And what mattered then cookbookk food isn’t necessarily what matters now. Marcus Gavius Apicius was certainly hungry for that prestige. By using this site, coikbook agree to the Terms of Use and Privacy Policy. The header bar at the top of each webpage will remind you with the same color scheme. Gradually add the water and blend.

Eight ancient Roman recipes from Around the Roman Table: Food and Feasting in Ancient Rome

Should you still spot an error, please do report it, of course. The thicker the border, the more information. Roman Recipes for Today,” because “Apicius” is a book for cooks, by a cook. 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 cookbok Vulgar Latin such as ficatumbullire were added to earlier recipes using Classical Apicuis such as iecurfervere.