DE RE COQUINARIA APICIO PDF

See Article History Marcus Gavius Apicius, flourished 1st century ce , wealthy Roman merchant and epicure during the reign of Tiberius 14—37 ce , after whom was named one of the earliest cookbooks in recorded history. The book comprises more than recipes, and it is so esteemed that it has been preserved in numerous editions ever since. Apicius went to great lengths to find good ingredients—for instance, he is said to have once sailed all the way to Libya to eat some much-praised prawns only to return home without having found any to his satisfaction—and his colossal banquets eventually drove him to bankruptcy and then suicide. The meat chapter offered recipes for domestic livestock as well as venison , boar , and even dormouse a small rodent , while the fowl section included recipes for crane , ostrich , flamingo , and peacock. Most of the recipes in the book—even sweet dishes that in the 21st century would be considered desserts—included a sauce made with garum, a fermented fish sauce similar to Asian fish sauce and thought to be an early predecessor of Worcestershire sauce.

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See Article History Marcus Gavius Apicius, flourished 1st century ce , wealthy Roman merchant and epicure during the reign of Tiberius 14—37 ce , after whom was named one of the earliest cookbooks in recorded history. The book comprises more than recipes, and it is so esteemed that it has been preserved in numerous editions ever since.

Apicius went to great lengths to find good ingredients—for instance, he is said to have once sailed all the way to Libya to eat some much-praised prawns only to return home without having found any to his satisfaction—and his colossal banquets eventually drove him to bankruptcy and then suicide.

The meat chapter offered recipes for domestic livestock as well as venison , boar , and even dormouse a small rodent , while the fowl section included recipes for crane , ostrich , flamingo , and peacock.

Most of the recipes in the book—even sweet dishes that in the 21st century would be considered desserts—included a sauce made with garum, a fermented fish sauce similar to Asian fish sauce and thought to be an early predecessor of Worcestershire sauce.

Extracted from silphium , a wild giant fennel common in the North African Greek colony of Cyrene , where it was traded as a precious commodity and even depicted on coins, laser was a resinous juice used extensively in ancient Mediterranean cuisines. Its flavour may have mirrored those of parsley or celery. Those rich sauces and accompanying spices were typical of the sophisticated and elaborate cuisine of the Roman empire, which bears little resemblance to 21st-century Italian food.

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Facsimile Edition Description Apicius, De Re Coquinaria is a selection of Roman recipes, probably compiled in the late 4th or early 5th century AD and written in a language closer to popular Latin than to Classical Latin. 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 Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD. He is sometimes erroneously asserted to be the author of the book that is attributed to him. The De Re Coquinaria is a text for the kitchen. While the Fulda manuscript is composed of text only though, interestingly enough, of seven different hands , the Vatican Apicius is an illuminated manuscript probably made for a high ranked person of the time. The Vatican Apicius, now Urb. Bernard Bischoff, the noted German historian and paleographer, believed that the manuscript was produced as a gift for Charles the Bald.

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de Re Coquinaria

Al secondo di costoro si deve la raccolta di ricette gastronomiche che costituisce il nucleo preponderante del De re coquinaria. XII, 10, 8 e da Tacito Ann. Apicio spiega con cura come conservarli al meglio e li considera quasi una ghiottoneria e soprattutto un cibo sano , buono , quasi benefico. Lo ritiene un saporito medicinale e non solo un contorno. Libro quinto Libro quinto o dei legumi : grande sagra dei legumi e delle varie farine che se ne ricavano. Piselli e lenticchie molto spesso servono per fare una farcia da inserire in una sorta di pasta dura che viene chiamata conchiglia.

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Apicius - De re coquinaria

Si tratta di una raccolta di Lettura per la parola del mese di ottobre cucina. Si tratta di una raccolta di ricette e consigli tradizionali sulla preparazione e sul mantenimento delle pietanze, le quali sono suddivise in base alla loro tipologia in dieci libri, dagli ortaggi alle vivande prelibate. In the following winter I resumed work alone. Had she lived to see the final result it would certainly contain fewer faults. The latter were, according to Pliny, Nat Hist. Most highly praised by the Romans were the Megarean bulbs. The bulbs vary in size, shape, bitterness, and colour.

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