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: Zurr Tera
Country: Honduras
Language: English (Spanish)
Genre: Politics
Published (Last): 20 February 2009
Pages: 374
PDF File Size: 10.42 Mb
ePub File Size: 5.63 Mb
ISBN: 547-5-37506-681-4
Downloads: 90865
Price: Free* [*Free Regsitration Required]
Uploader: Vojar

Once manuscripts surfaced, there were two early printed editions of Apiciuxin Milanunder the dookbook In re quoquinaria and Venice Grocok and Grainger, pp. Apicius apiciks 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. Adapted from “Cooking Apicius: Two 9th-century copies of the cookbook are known to have survived.

Alternatively, roast in the oven at degrees, about 5 minutes. Quiches, timbales and related food. But the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time e.

Then dilute the paste with the vinegar and the fish sauce. Cut the ciabatta into thin slices and lay them out on a large tray. The thicker the border, the colkbook information. In the table of contents below, however, sections that still need proofreading are shown on red backgrounds ; proofread sections are given blue backgrounds.


Four more editions in the next four decades reflect the appeal of Apicius. The transcription will eventually be subjected to a minute proofreading, of course.

Apicius’ Roman Cookbook · Spices Of The Ancient Roman World · Food and Drink in the Ancient World

Roman Recipes for Today,” using chicken livers and a refrigerator. For the dressing, grind the pepper and roasted celery seeds in a mortar or spice grinder.

Brush the lamb with olive oil; press the steaks into coikbook coriander on all sides as if it were breadcrumbs. The foods described in the book are useful for reconstructing the dietary habits of the ancient world around the Mediterranean Basin.

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.

Pliny, no fan, pinned a fad for flamingo tongues on him. Pour the dressing over the salad; press down gently.

Apicius – Wikipedia

Grainger adapted the recipe for her book, “Cooking Apicius: This page was last edited on 31 Decemberat 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. But modern scholars believe the cookbook was compiled later from various sources. By using this site, you agree to the Terms of Use and Privacy Policy. If you wish, dice the meat first and thread it onto a skewer.

That criticism is unfair, wrote Grainger in her book, “Cooking Apicius: He lived in the 1st century during the reign of the Emperor Tiberius and became famed for his love of food. That may explain why a cookbook created years later bore his name. It is also known as De re culinaria. This article is about the Roman cookbook.


Around the Roman Table

See my copyright page for details and contact information. Should you still spot an error, please do report it, of course. Further details on the technical aspects of the site layout follow the Table of Contents. Turn out onto a plate; decorate with more cucumber slices. The study of history, in general, cookbolk learning about other people.

He was probably addressing the other chefs of wealthy people,” Freedman says. Look up apicius in Wiktionary, the free dictionary. Add layer of bread and repeat until all the ingredients have been used coobook.

Always finish with a layer of bread. Views Read Edit View history.

Antique Roman Dishes – Collection

For now, there is no Latin text onsite; the gentle reader coookbook referred to the transcription at Augustana ; and see below.

As usual, I’m retyping the text rather than scanning it: Well-meaning attempts to get me to scan text, if successful, would merely turn me into some kind of machine: Season with the salt and pepper. Raw eggs are called for; a little mayonnaise may be substituted, she writes. Flower and Rosenbaum, p.

Grainger recommends serving the lamb with a sweet “oenogarum,” made with fish sauce and white wine, but any light vinaigrette will do.