Product page for facsimile of Apicio, Apicio De Re Coquinaria Facsimile Apicio De re coquinaria: Tours, Francia, IX sec., Urb Lat Biblioteca. Apicius, De Re Coquinaria is a selection of Roman recipes, probably compiled in “Apicius – De Re Coquinaria”: Apicio – De Re Coquinaria facsimile edition. MARCUS GAVIUS APICIUS: DE RE COQUINARIA. The book I have is edited and translated from Latin by Robert Maier. My humble person only translated the.
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The trade of the Dulciarius was so highly developed at that time that the professional bakers and confectioners supplied the entire home market with their wares, making it convenient and unprofitable for the domestic cook to compete with their organized business, a condition which largely exists in our modern highly civilized centers of population today.
The Hill edition, while adequate, is not apicip good as it could have been, however. It was published in and is still in print, having been reprinted in by Dover Publications.
Remove the tentacles and pound on the chopping board as usual. 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. De assaturae exquisitae apparatu.
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Angelo Polizianothe famous Italian classical scholar, asked the Montefeltro to consult the Apicius in order to collate his own collection of Apicius recipes. Aprugineo ; list Ofellae Aprugneaei. From Wikipedia, the free encyclopedia. I’ve been unable so far to confirm that the cramming of either geese or pigs was prohibited at any time in “the Strassburg District” — i. All of this and more delicacies both typical and unusual are assembled in the cook book by Apicius, De re coquinaria. The figs were retired from the sauce pan long before the meat was done and they were served around the coquuinaria as a garnish.
It is also known as De re culinaria. Spread the Love for Medieval Art! Perhaps the term stood for Apricots Old English Aphricocks or some other African fruit or plant; Lister’s celery is to be rejected on gastronomical grounds. Brandt is of the opinion that this remark was xpicio by a posterior reader. If we could believe Varro, snails grew to enormous proportions.
Apicius – De re coquinaria
Apicius – De re coquinaria Urb. Well-meaning attempts to get me to scan text, if successful, would merely turn me into some kind of machine: They probably boiled and then peeled and sliced the tubers, seasoning the pieces with the above ingredients, and heated them in bouillon stock and thickened the gravy apicko the usual way.
Roasting in the oven is not as desirable as roasting on the spit, universally practised during the middle ages. When done, retire the roulades and dry them.
Once manuscripts surfaced, there were two early printed editions of Apiciusin Milanunder the title In re quoquinaria and Venice It thus saves much in freight to parts where the potato does not grow.
The famous Roman cookbook by Apicius in one of only two surviving 9th century manuscripts! In the table of contents below, however, sections that still need proofreading are shown on red backgrounds ; proofread sections are given blue backgrounds. IV Tid-bits, Chops, Steaks. ImagoExport to Endnote. Further details on the technical aspects of the site layout follow the Table of Contents. Binding Leather binding or decorated velvet with gilded studs.
When it has a nice color, put in a sauce pan raisin wine, pepper, a bunch of rue and pure wine to taste.
Apicius – De re coquinaria – Facsimile
This luxurious edition with its lavish adornment and abundant use of gold was probably a gift for Charles the Bald Since the tuber is very starchy, little roux is required for binding. The Latin text is organized in ten books with Greek titles, in an arrangement similar to that of a modern cookbook: Bernard Bischoffthe noted German historian and paleographer, believed that the manuscript was produced as a gift for Charles the Bald.
As a commercial article, it is not any more expensive than any good kind of potato. See my copyright page for details and contact information. For other uses, see Apicius disambiguation. Mel caseum ; Tor. VI Boiled and Stewed Meats.
The dressing make thus: A sample recipe from Book II courtesy of Celtnet: His name, “Egyptian Bean” may be due to the mealiness and bean-like texture of the colocasium tuber; otherwise there is no resemblance to a bean, except, perhaps, the seed pod which is not used for food.
Sign up in 30 sec. Plainly, we are dealing here with fresh, uncured ham. The oldest surviving cookbook of Roman antiquity is attributed to this Apicius. Place it in the oven to let it rise and when one side is done, turn it out into a service platter fold it pour over honey, sprinkle with pepper 3 and serve.
Ask for a Quote. The text is attributed to a certain Caelius Apiciusa Roman gourmet from the 1st century. Aphros is not identified. Having said this, this name has been handed down and attributed to at least three people in the most varied of sources — Seneca, Tacitus, and in the Historia Augusta — who were considered to be gourmets and who could be associated with the text of the cookbook. It grows where the potato will not thrive, and vice versa.
Crush pepper, lovage, silphium, anise, ginger, a little rue; fill the paunch with it, not too much, though, leaving plenty of room for expansion lest it bursts while being cooked.