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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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 iecurcookbook.

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, cokkbook lived sometime in the 1st century AD during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him.

Apicous is a text to be used in the kitchen. 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 coookbook that one of the two manuscripts is headed with the words “API CAE” [1] or rather because there are a few recipes attributed to Apicius in the text: It is also known as De re culinaria.


The Latin text is organized cokobook ten books with Greek titles, in an arrangement similar to that of a modern cookbook: The foods described in the book are useful for reconstructing the dietary habits of the ancient world around the Mediterranean Basin.

But the recipes are geared for the wealthiest classes, and a few contain what were exotic ingredients at that time e. A sample recipe from Apicius 8.

Around the Roman Table

In a completely different manuscript, there is also a very abbreviated epitome entitled Apici excerpta a Vinidarioa “pocket Apicius” by “an illustrious man” named Vinidariusmade as late as the Carolingian era. Despite being called “illustrious,” nothing about him is truly known. Apici excerpta a Vinidario survives in a single 8th-century uncial manuscript. Despite the title, this booklet is not an excerpt purely from the Apicius text we have today, as it contains material that is not in the longer Apicius manuscripts.

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. Once manuscripts surfaced, there were two early printed editions of Apiciusin Milanunder the title In re quoquinaria and Venice Four more editions in the next four decades reflect the appeal of Apicius.

In the long-standard edition of C.

Apicius’ Roman Cookbook · Spices Of The Ancient Roman World · Food and Drink in the Ancient World

Schuch Heidelberg,the editor added some recipes from the Vinidarius manuscript. Between the date of the first printed edition and the date of Joseph Dommers Vehling ‘s translation into English and bibliography of Apiciusthere were 14 editions of the Latin text plus one possibly apocryphal edition.


The work was not widely translated, however; the first translation was into Italianinfollowed in apivius 20th century by two translations into German and French.

Vehling made the first translation of the book into English cookobok the title Cookery and Dining in Imperial Rome.

It was published in and is still in print, having been reprinted in by Dover Publications.

It is now of historical interest only, since Vehling’s knowledge of Latin was not always adequate for the difficult task of translation, and several later and more reliable translations now exist. From Wikipedia, the free encyclopedia. This article is about the Roman cookbook.

Apicius: Ancient Roman epitomized life of excess

For other uses, see Apicius disambiguation. Flower and Rosenbaum, p.

Flower and Rosenbaum, pp. Grocok and Grainger, pp.

Apicius – Wikipedia

Retrieved from ” https: Latin prose texts Roman cookbooks Roman cuisine 4th-century Latin books 5th-century Latin books. Views Read Edit View history. In other projects Wikimedia Commons.

This page was last edited on 31 Decemberat By using this site, you agree to the Terms of Use and Privacy Policy. Latin Wikisource has original text related to this cookbooo Look up apicius in Wiktionary, the free dictionary.