In the earliest printed editions, it was most usually given the overall title De re coquinaria ("On the Subject of Cooking") and 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". Apicius is a text to be used in the kitchen. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him. Cookery and Dining in Imperial Rome Paperback Jby Apicius (Author), Joseph Dommers Vehling (Editor) 327 ratings See all formats and editions Kindle Edition 0. 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 Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD, during the reign of Tiberius. Cook, turn out into a shallow pan, thicken with wheat starch. "A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria." Particularly useful if you want to cook wild boar or dormouse :-) According to Wikipedia: "Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin. Finely chop an onionand coriander, pound pepper, lovage, cumin, garum, oil, and wine. Fantasíur og Vísindaskáldsögur - Hljóðbækur.Includes a critical review of the work, a bibliography of early editions and a thorough index. The work is translated with the intention of providing an actual cookbook rather than as a scholarly translation of an ancient text. Cooking and Dining in Imperial Rome by Apicius and a great selection of related books. to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of the culinary arts in Imperial Rome. Cookery and Dining in Imperial Rome - by Apicius (Paperback) Estimated ship dimensions 0.61 inches length x 6.18 inches width x 9.24 inches height Return.
The book was originally written for professional cooks working in Ancient Rome, and contains actual recipes presented in the form of a cookbook.
This is an English translation of the oldest known cookbook in existence. Cookery and dining in imperial Rome a bibliography, critical review, and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English by Apicius and Robert Maier.
Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Apicius : cookery and dining in imperial Rome: a bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria / now for. Martino Fine Books Cookery And Dining In Imperial Rome A Bibliography Critical Review and Translation of Apicius De Re Coquinaria by Apicius, Joseph Dommers VehlingĢ012 Reprint of 1936 Edition.
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