English entry page to an English translation of the work, in turn part of a large site containing many Greek and Latin texts and translations. Part of a complete English translation of Apicius’s de Re Coquinaria. Site contains many Greek and Latin texts, translations and related. De re coquinaria. Libro de Marco Gavio Apicio. Share. Sutori. Presentations for the classroom in a unique timeline format. On Sutori, teachers and students.
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Cook it, thicken with roux, immerse the balls in the sauce and serve. If we could believe Varro, snails grew to enormous proportions. In the earliest printed editions, it 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”  or rather because there are a few recipes attributed to Apicius in the text: The work was not widely translated, however; the first translation was into Italianinfollowed in the 20th century by two translations into German and French.
Flower and Rosenbaum, pp.
It can be prepared in every way like a potato, and possesses advantages over the potato as far as value of nutrition, flavor, culture and keeping qualities are concerned.
We are happy to listen to your coquiinaria and improve this page. Spread the Love for Medieval Art! Sprinkle with pepper and serve. The corpus of recipes is divided in ten chapters, discussing the various aspects of cooking and taking care of the kitchen. Grocok and Grainger, pp. They simply used a greater variety of flavors and aromas than we do today, but there is no proof that spices were used excessively.
De re coquinaria Apicio Archivi – – Blog dedicated to the history
Aphros is not identified. Retrieved from ” https: Coqujnaria the Fulda manuscript is composed of text only though, interestingly enough, of seven different handsthe Vatican Apicius is an illuminated manuscript probably made for a high ranked person of the time. The ancient colocasium is no doubt a close relative of the modern dasheen or taro.
To me, this looks less like a sauce and more like a marinade, or even a rub, slightly ccoquinaria to make it stick. Images with borders lead to more information. Views Read Edit View history. When the cutlets are done marinated the pickle is placed on the fire and boiled; the cutlets are put back into this gravy and are finished with crushed pepper, spices, honey, broth, and roux.
Apicius sive De re coquinaria
Crush pepper, rf, cumin, carraway, silphium, one laurel berry, moistened with broth; in a square dish place the meat balls and the spices where they remain in pickling for two or three days, covered crosswise with twigs. When done retire the truffles bind the liquor with roux, decorate the truffles nicely and serve.
Between the date of the first printed edition and the date of Joseph Dommers Vehling ‘s translation into English and bibliography cowuinaria Apiciusthere were 14 editions of the Latin text plus one possibly apocryphal edition. It thus saves much in freight to parts where the potato does not grow.
This text has not yet been proofread. Four more editions in the next four decades reflect the appeal of Apicius. The De Re Coquinaria is a text for the kitchen.
They are peeled, immersed in cream and sweetened with sugar. The thicker the border, the more information. As usual, I’m retyping the text rather than scanning it: The livers were ccoquinaria much enlarged, similar to the cramming of geese for the sake of obtaining abnormally large livers. Enjoy this with a brine sauce and mustard.
LacusCurtius • Apicius — De Re Coquinaria
In Pompeii an inn-keeper had written the following on the wall of his establishment: The fact that here attention is drawn to home-made apixio dishes may clear up the absence of regular baking and dessert formulae in Apicius. Stew the liver in wine sauce, apicil with pepper and serve. He is sometimes erroneously asserted to be the author of the book that is attributed to him. Despite the title, this apiio 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 foods described in the book are useful for reconstructing the dietary habits of the ancient world around the Mediterranean Basin. Mayhoff, the editor of Pliny, believes Lippinus to be the correct reading: