Project Gutenberg · 58, free ebooks · 2 by Apicius. Cookery and Dining in Imperial Rome by Apicius. No cover available. Download; Bibrec. Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the . Cookery and Dining in Imperial Rome. Trans. Joseph Dommers. Full text. Full text is available as a scanned copy of the original print version. Get a printable copy (PDF file) of the complete article (K), or click on a page.

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However, we are not here to be impeded by any sentimental considerations. Even barbaric and beastly food is not “simple. Jake Zeitlin, Los Angeles, Cal. It is, too, the work of a great writer moving in the best circles, and, therefore, so much more desirable as an expert.

Many a cook of the British isles, of Southern Sweden, Holstein, Denmark, Friesland, Pomerania still observes Apicius ij though he may not be aware of dinng fact.

Books on cookery are essentially books on nature’s actions and reactions. Enoche during his life time had lent the book to Giovanni Aurispa.

Add a little defrutum ; mix well. A closer replacement would be Thai or Vietnamese fish sauce. The labor item never worried any ancient employer. Salt mackerel, finnan haddie, etc. With a few dimes they may dine in royal fashion.

Neither of them, we impreial to say, knew the subject professionally. But the character has been preserved; a couple of thousand years are, after all, but a paltry matter. Many of the Apician dishes will not appeal to the beef eaters. Excellent idea, for the stems, if removed, would leave a wound in the fruit for the air to penetrate and to start fermentation.

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The Greek titles of the ten books point to a common Greek origin, indicating that Apicius is a collection of Greek monographs on various branches of cookery, specialization such as highly developed civilizations would produce. Aipcius mediocre cook, gaining possession of a choice collection of detailed and itemized recipes would have been placed in an enviable position.


They have done better than the average archaeologist with one or another find to his credit. When Apicius–celebrated glutton–resorts to the diningg harmless “stunt” of keeping fresh vegetables green by boiling them in a copper kettle with soda Lambert, New York, N. The book in its present state was probably completed about the latter part of the third century. Cornell University Library, Ithaca, Impdrial. Strain 2 pints of milk and 2 tablespoonfuls of honey over the contents of the mortar.

The absence of books on bread and cake baking, dessert cookery indicates that the present Apicius is not complete.

Apicius. Cookery and Dining in Imperial Rome

The guilds of French mustard makers and sauce cooks precursors of modern food firms and manufacturers of ready-made condiments were a powerful rone of secret mongers in the middle ages. Louis Sherwin, New York, N. They show its modernity, its nearness to our own days.

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Cookery and Dining in Imperial Rome by Apicius – Free Ebook

But such invisible string-pullers have not been confined to those days alone. Nevertheless, the experience of actually sampling Apician dishes and the sensation of dining in the manners of the Caesars are worth the trouble we took with Apicius.

Her life stands before our eyes in clear reality, in naked, unadorned truth. In rendering the ancient text into English we, too, have endeavored to follow Humelbergii example; hence the almost literal translation of the originals before us, namely, Torinus, Humelbergius, Lister, Bernhold, Schuch and the latest, Giarratano-Vollmer which reached us in in time for collating. This procedure may be counted against us as a liberty taken with the text. Be it far from us to advocate their methods, or to wish upon us the conditions that engendered such methods; for such practices have been pounded into these people by dire necessity.


Still, the world moves on. This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who qnd to see, first hand, the foods on which Imperial Rome dined.

This he certainly did. When we see Apicius, the famous “epicure” descending to the very level of a common food “fakir,” giving directions for making Liburnian oil that has never seen that country And so do jmperial dishes we eat today resemble those once enjoyed by Apicius and his friends.

It is strange, furthermore, that neither of these two ancient copies were used by the fifteenth century copyists to make the various copies distributed by them, but that an inferior copy of the Vatican Ms. This homely solid wisdom is literally true of our aapicius old Apicius. It is an invaluable tool for anyone interested in the history of cooking.

If they ever existed at all in their traditional ugliness they made their appearance after Apicius’ time.

The Apicius book reflects the true condition partly so, because it is incomplete of the kitchen prevailing at the beginning of our era when the mistress of the Old World was in her full regalia, when her ample body had not yet succumbed impeiral that fatty degeneration of the interior so fatal to ever so many individuals, families, cities and nations. Still, he was not a specialist in our line.