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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This page was last edited on 31 Decemberat See my copyright page for details and contact information. For other uses, see Apicius disambiguation.

For centuries after their rediscovery in the Renaissance, it was believed Marcus Gavius Apicius actually wrote the book.

Antique Roman Dishes – Collection

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 using Vulgar Latin such as ficatumbullire were added to earlier recipes using Classical Latin such as iecurfervere.

From Wikipedia, the free encyclopedia. Grill, not too close to the fire, until crusty and well done, about 4 minutes per side.

Brush the lamb with olive oil; press the steaks into the coriander on all sides as if it were breadcrumbs. 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 apucius the reign of Tiberius.


Grocok and Grainger, pp.

Apicius: Ancient Roman epitomized life of excess

If you wish, dice the meat first and thread it onto a skewer. For now, there is no Latin text onsite; the gentle reader is referred to the transcription at Augustana ; and see below. The work was not widely translated, however; the first translation was into Italianinfollowed in the 20th century by two translations into German and French.

It was published in and is still in print, having been reprinted in by Dover Publications. Apici excerpta a Vinidario survives in a single 8th-century uncial manuscript.

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. For the dressing, grind the pepper and roasted celery seeds in a mortar or spice grinder.

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

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. Apicous header bar at the top of each webpage will remind you with the same color scheme.

Two 9th-century copies of the cookbook are known to have survived. What brought prestige was what came from a distance and what was expensive. The thicker the border, the more information. Cover with plastic wrap; chill for 2 ciokbook. Further details on the technical aspects of the site layout follow the Table of Contents.


Marcus Gavius Apicius was certainly hungry for that prestige. Apicius was such cokbook 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.

Flower and Rosenbaum, pp. The study of history, in general, is learning about other people. Views Read Edit View history. Alternatively, roast in the oven at degrees, about 5 minutes.

Nutrition information per serving: 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: Recipes in “Apicius” have been panned for being overspiced, overflavored and as over-the-top as the real man.

cookbopk Latin Wikisource has original text related to this article: A sample recipe from Apicius 8. Pliny, no fan, pinned a fad for flamingo tongues on him.

Moore, lecturer in history and classics at the University of Iowa in Iowa City. He lived in the 1st century during the reign of the Emperor Tiberius and became famed for his love of food.