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.

Author: Maulkree Shaktijin
Country: Japan
Language: English (Spanish)
Genre: Photos
Published (Last): 1 May 2006
Pages: 471
PDF File Size: 20.44 Mb
ePub File Size: 16.40 Mb
ISBN: 186-2-79237-555-4
Downloads: 19355
Price: Free* [*Free Regsitration Required]
Uploader: Tauran

Around the Roman Table

The Hill edition, while adequate, is not as good as it could have been, however. Wines; preservation of various foods. Roman Recipes for Today,” using chicken livers and a refrigerator.

That’s why the book still counts, she noted. Latin Wikisource has original text related to this article: Images with borders lead to more information. Despite the title, this booklet is not an excerpt purely from the Apicius text we have today, as it contains material that is not in the longer Apicius manuscripts. 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.

Roman Recipes for Today” by Sally Grainger, who based this version on a recipe from the book “Apicius. Gradually add the water and blend. 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.

It was published in and is still in print, having been reprinted in by Dover Publications. Cut the ciabatta into thin slices and lay them out on a large tray.

Further details on the technical aspects of the site layout follow the Table of Contents.


Apicius: Ancient Roman epitomized life of excess

In the earliest printed editions, coombook 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: If you wish, dice the meat first and thread it onto a skewer. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him.

In other projects Wikimedia Commons. Four more editions in the next four decades reflect the appeal of Apicius.

Of the roughly recipes, seven are believed to have links to Apicius himself, write Grocock and Grainger. Views Read Edit View history. In the long-standard edition of C. Nutrition information per serving: Despite being called “illustrious,” nothing about him is truly known.

From Wikipedia, the free encyclopedia. Finish with the cucumber, but do not let the slices overlay each other. 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.

Roast meats, mushrooms and truffles, egg dishes.

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. Turn out onto a plate; decorate with more cucumber slices. Grill, not too close to the fire, until crusty and well done, about 4 minutes per side.

Cover with plastic wrap; chill for 2 hours. Grainger recommends serving the lamb with a sweet “oenogarum,” made with fish sauce and white wine, but any light vinaigrette will do.


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 – Wikipedia

Repeat occasionally while you prepare the dressing. That criticism is unfair, wrote Grainger in her book, “Cooking Apicius: Moore, lecturer in history and classics at the University of Iowa in Iowa City. Pliny, no fan, pinned a fad for flamingo ckokbook on him. In a completely different manuscript, coojbook is also a very abbreviated epitome entitled Apici excerpta a Apiciiusa “pocket Apicius” by “an illustrious man” named Vinidariusmade as late as the Carolingian era.

He lived in the 1st century during the reign of the Emperor Tiberius and became famed for his love of food. Alternatively, roast in the oven at degrees, about 5 minutes. Take a two-pint pudding bowl 4-cup mixing bowl ; lay a piece of bread, gently squeezed and cut to fit, in the bottom. Combine water and vinegar; dribble over the bread slices and allow the fluid to be absorbed.

The thicker the border, the more information. A sample recipe from Apicius 8. Paul Aipcius, a Yale history coikbook and editor of “Food: Add the mint and the pine nuts; grind to a fine paste.

Look up apicius in Wiktionary, the free dictionary. 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.

Retrieved from ” https: