ApiciusApicius is the sole remaining cookery book from the days of the Roman Empire. Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained by working cooks and that the attribution to Apicius the man (a real-life Roman noble of the 2nd century AD), is a mere literary convention. There have been many English translations of this work (and, abroad, some important academic editions) but none reliable since 1958 (Flower and Rosenbaum). In any case, this edition and translation has revisited all surviving manuscripts in Europe and the USA and proposes many new readings and interpretations. The great quality of this editorial team is while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery of adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions. |
Contents
APICIUS AND ITS CONTEXT What is Apicius? | 13 |
For whom was Apicius intended? | 23 |
The Apicius text an overview | 25 |
Copyright | |
29 other sections not shown
Common terms and phrases
acetabulum aceto adicies alica aliter amulo obligas André Apicius apii semen asparges et inferes Athenaeus caccabum careotam caroenum celery seed cepam CGSG chopped cocta condimentum cooking liquor coques coriander coriandrum cumin cuminum defrutum dish dried eggs elixas Excerpta Vinidarii facies ut ferueat ferbuerit fish sauce flavour folium forcemeat fricabis fuerit garum GiVo Glossary Greek heat honey isicia laser root Latin lauas leek liquamen liquamen oleum little oil lovage malabathrum meat mel acetum liquamen melle mentam Milham mittes mittis modicum mortar mulsum nucleos oenogarum ofellae olei oleo oleum onion oregano origanum passum patella patina pepper and serve perfundis piglet pine nuts pisces Pliny porcellum pound pepper recipe roasted Roman rutam salt scripulos semen siccam silphium siue spices sprinkle with pepper temperabis teres piper ligusticum term thicken with starch tracta uino uiridem vinegar Vinidarius wine