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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There is, not so well-known a beautiful picture of an Athenian dinner party which must not be overlooked, for it contains a wealth of information.

Four more editions in the next four decades reflect the appeal of Apicius. Furthermore, we do not understand many of its precepts! He–artist, philosopher, metaphysician, religionist–stands with his head bared before nature: The reason would be commercial gain, prestige accruing from the name of that cookery celebrity. When, with the advent of the dark ages, it ceased to be a practical cookery book, it became a treasure cherished by the few who preserved the classical literature, and after the invention of printing it became the object of curiosity, even mystery.

Who, on the other hand, but a brute would care to dine well, “taking it out of the hide of others? Those interested in the scholarly work that has been contributed to this cause are referred to modern men like Vollmer, Giarratano, Brandt and others named in the bibliography. Gabius Apicius, this most famous of the celebrated and much maligned bon-vivants, quite naturally took great interest in the preparation of food.

Apicius cannot be understood by inquiring into modern average cookery methods, nor can complete mastery of cookery, practical as well as theoretical, including the historical and physiological aspects of gastronomy be acquired in one year.

Nevertheless, the experience of actually sampling Apician dishes and the sensation of dining in the apixius of the Caesars are worth the trouble we took with Apicius.


Add a little defrutum ; mix well. In the late s, the only surviving cookbook from the Ancient Roman era was printed using the newly invented printing press. If by any chance an uninitiated hand should attempt to grasp such veiled directions, failure would be certain. Cornell University Library, Ithaca, N.

Different foods were imported from all over the empire. Do you recognize it?

It is not to be taken as an romee to change the original but is presented in good faith, to be taken on its face value. These extremely few foolish creations are really at the bottom of the cause for this misunderstanding of true Roman life. Indeed, those who made the laws were first to break them.

Apicius. Cookery and Dining in Imperial Rome

This book will amuse, amaze, and satisfy your palate and stomach, as well as your mind, with accessible, exotic, and arguably vookery cuisine. Unfortunately he based his work upon that of Schuch and Wuestemann and Lister.

McIntyre, New York, N. 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 facsimiles from earlier editions, and much more.

Luxurious finish, elaborate illumination point to the fact that our book the Vatican copy was intended ad the use in some aristocratic household. The book is ok, but on the same theme I found more inspiring and this is what I ask to a cooking book “A taste of ancient Rome” by Iliara Gozzini Giacosa.

There is one more man worthy of mention in our particular study, Horace, coojery true poet, the most objective of all writers, man-about-town, pet of society, mundane genius, gifted to look calmly into the innermost heart of his time. This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Annd Rome dined.


Without high gastronomy apiciu high civilization is possible. The young science of nutrition is important enough to an individual who would stimulate or preserve his health. This condition, however, may be remedied by instruction and education. We do not know when it was written, or whether it is of Greek or of Roman origin.

Cookery and Dining in Imperial Rome – Apicius – Google Books

Which painter would care to see his canvas varnished with all the hues in the rainbow by a patron afflicted with such a taste? Weights and measures are given by Apicius in some instances.

You need not worry about making your own garum, for example, a sauce made from fermented fish guts; many asian supermarkets carry bottled fish sauce that is made in much the same way, and tastes much the same, as well Don’t worry, it tastes like anchovies.

Such being the case, what potential power reposed in a greasy cookery manuscript! We are not mystified seeing them in print; they are usually given in clear logical order. Be it sufficient to remark that the older practitioners of our own days, educated in “classic” cuisine again are quite apprehensive of their traditions endangered by the spirit of revolt of the young against the old.

The guilds of French mustard makers and sauce cooks precursors of modern food firms and manufacturers of ready-made condiments were a powerful tribe of secret mongers in the middle ages. As the book was originally written for professional cooks working in Rome perhaps made even more obscure to prevent amateurs from gaining access to the recipesJoseph Vehling’s generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own traditions.