APICIUS COOKERY AND DINING IN IMPERIAL ROME PDF

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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Some of the dumb beasts that were to feed man and even had to contribute to his pleasures and enjoyment of life by giving up their own lives often were tortured in cruel, unspeakable ways. Anacharsis’ description of a banquet at Athens, dating back to the fourth century B.

Without Petronius and Pompeii the antique world would forever remain at an inexplicably remote distance to our modern conception of life.

It is almost certain that many recipes were added to a much earlier edition. They were no gourmets. Vehling has subjected many of the formulae to actual test.

Thomas, Palm Beach, Fla. Feb 25, Barb rated it it was ok Shelves: From Wikipedia, the free encyclopedia. Today it is indeed hard for the public to obtain a real vanilla bean. But do we not indulge in the same “stunts” today?

With the progress of civilization we are farther and farther drifting away from it. Anacharsis was not a Cpokery but a Scythian visitor. We may see the mills that ground the flour for the bread, and, indeed find unground wheat kernels. Athenaeus tells us further that many of the Apician recipes were famous and that many dishes were named after him.

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There can be no doubt of that! 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.

Apicius. Cookery and Dining in Imperial Rome

III, Apiciana we find some thirty formulae attributed to Apicius, entitled: George Wahr, Ann Arbor, Mich. To gain a correct picture of the Roman table we will therefore set aside for a while the fragments culled from ancient literature and history that have been misused so indiscriminately and so profusely during the last two thousand years–for various reasons. But soon they gave up.

Such special treatises are mentioned by Athenaeus cf. Exactly as we today with fried herring and river lamprey. We know, there are repetitions, digressions, excursions into adjacent fields that may be open to criticism.

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If you are interested in history, food preparation, the Latin language, or bizarre tidbits you will ad something in this book for you. None doubting its genuineness.

Take bananas, oranges, cherries, flavored with bitter almonds, fresh pineapple, lettuce, fresh peaches, plums, figs, grapes, apples, nuts, cream cheese, olive oil, eggs, white wine, vinegar, cayenne, lemon, salt, white pepper, dry mustard, tarragon, rich sour cream, chop, mix, whip well.

The vigorous heat of the water will cook the thick stalks and the steam will cook the tops. 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” [1] or rather because there are a few recipes attributed to Apicius in the text: Modern cooks pursue the same method.

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Christina, queen of Sweden, was made ill by an attempt of this kind to regale her majesty with a rare Apician morsel while in Italy as the guest of some noble. This phrase is curious enough in itself to deserve illustration.

Mariano Gamero, Chicago, Ill.

Apicius. Cookery and Dining in Imperial Rome

Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms, 49 illustrations including drawings by the author and apiciue from earlier editions, and much more.

Showing of 21 reviews. Ernest Sturm, New York, N. We cannot believe this one. If the commercialization of cookery, i.

In the light of modern experience with psychology, with economics, depressions, journalism, we focus on this and similar stories, and we find them thoroughly unreliable.