Scribd
Upload
1K views

Apicius

Uploaded by

api-240830397
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
1K views

Apicius

Uploaded by

api-240830397
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Ancient, Medieval, and Renaissance Classics Apicius / De Re Coquinaria

Starke 1

Marcus Gavius Apicius De Re Coquinaria (On Cooking)


Date written: Between late 4th and early 5th century Synopsis: The volume, also known as De Re Coquinaria (On Cooking), is a collection of Roman cookery recipes. It is one of the oldest cookbooks founds. Important Points: The text is organized into 10 books, in a manner quite similar to modern cookbooks: 1. Epimeles The Careful Chef 2. Sarcoptes The Meat Mincer 3. Cepuros The Gardener 4. Pandecter Many Ingredients 5. Ospreon Pulse 6. Aeropetes Birds 7. Polyteles The Gourmet 8. Tetrapus The Quadruped 9. Thalassa The Sea 10. Halieus The Fisherman Most of the recipes in this volume are simple, and probably used for everyday cooking. However, it is likely that these recipes were also geared for the wealthiest classes, as some recipes call for exotic ingredients, such as flamingo. o Although the recipes are simple, they were probably used by experienced cooks, as there is little indication of the quantity of ingredients or proportions. Over 400 of these recipes include a sauce, invariably made with fermented fish sauce (garum). It was quite common during this time for cooks to adulterate food

Notes: Even though it is unknown whether he wrote this book, the name Apicius had become a synonym for gourmet among the Romans. o Athenaeus tells us in Deipnosophists that Apicius was an exceedingly rich voluptuary (I.7). o Ultimately, Apicius gluttony was what killed his body and soul.

As the well-read Athenaeus makes no mention of the Apicius book, this collection of recipes was probably not in general circulation during the Athenaei time, which was the beginning of 3rd century. (Vehling, Foreword)

Apicius was often blamed for trying to serve one thing under the guise of another. This may have been because of: o Fashion clever cooks were expected to surprise guests with skillfully prepared commonplace food materials

Apicius (2009). Cookery and dining in imperial Rome (J. D. Vehling, Trans.). Retrieved from http://www.gutenberg.org/files/29728/29728-h/29728-h.htm

Ancient, Medieval, and Renaissance Classics Apicius / De Re Coquinaria

Starke 2

o Lack of refrigeration o Ambition of hosts to serve a cheaper food for a more expensive one (Vehling, Foreword) o This shows that food manipulation, a core component of molecular gastronomy, existed already in Roman times, albeit in a much more crude and dishonest manner The gastronomer is the highest development of the cooking animal. (Vehling, Foreword) o He is at once a philosopher, metaphysician, religionist and artist. o He is grateful for the privilege of holding the custodianship of such precious things

Apicius (2009). Cookery and dining in imperial Rome (J. D. Vehling, Trans.). Retrieved from http://www.gutenberg.org/files/29728/29728-h/29728-h.htm

You might also like