English entry page to an English translation of the work, in turn part of a large site containing many Greek and Latin texts and translations. Part of a complete English translation of Apicius’s de Re Coquinaria. Site contains many Greek and Latin texts, translations and related. De re coquinaria. Libro de Marco Gavio Apicio. Share. Sutori. Presentations for the classroom in a unique timeline format. On Sutori, teachers and students.

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Mayhoff, the editor of Pliny, believes Lippinus to be the correct reading: Ubi perna cocta est si convivae apponitur non gustat pernam linguit ollam aut caccabum. You can also Sign up for a Free Account to coquinara some prices online and save a list of your Favorites. Apicio – De Re Coquinaria facsimile editionpublished by Imago, Humelberg, coquinarla Martial, says: Then xoquinaria them in the oven to be roastedwhen done take the finished meat balls out.

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 Apiciusa Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD.


The spit seems to have been unknown to the Romans. As a commercial article, it is not any more apiciio than any good kind of potato.


The tenderloins are then rolled up to be roasted; tie together, wrap in caul, parboil in oil 2 and broth, and then roast in the fe or broil on the gridiron. Schuch Heidelberg,the editor added some recipes from the Vinidarius manuscript. Stew the liver in wine sauce, sprinkle with pepper and serve. Pulpa et in mortario et in liquamine diligenter fricatur, et exinde isicia plassantur.

LacusCurtius • Apicius, De Re Coquinaria — Book VII

The ancient colocasium is no doubt a close relative of the modern dasheen or taro. It was published in and is still in print, having been reprinted in by Dover Publications. A sample recipe from Book II courtesy of Celtnet: Enjoy this with a brine sauce and mustard. This latter method prevailed in the Strassburg District until recently when it was prohibited by law.

Mel caseum ; Tor. Place the flesh in a mortar and diligently pound with fish sauce.

The neck piece itself, if you like, is also roasted with spices and the hot gravy is simply poured over at the moment of serving.

His name, “Egyptian Bean” may be due to the mealiness and bean-like texture of the colocasium tuber; otherwise there is no resemblance to a bean, except, perhaps, the seed pod which is not used for food.

Apicio De Re Coquinaria Facsimile

Since the tuber is very starchy, little roux is required for binding. When the cutlets are done marinated the pickle is placed on the fire and boiled; coquunaria cutlets are put back into this gravy and are finished with crushed pepper, spices, honey, broth, and roux.


The site of ruins only a little less spectacular than Pompeii’s, far less hot and crowded, and a short hour’s commuter train ride from downtown Rome.

Place the roulades with this sauce together in a sauce pan ; finish by braising. Apici excerpta a Vinidario survives in a single 8th-century uncial manuscript. Show More Like This by: Ofellae ; apparently the old Roman “Hamburger Steak. Further details on the technical aspects of the site layout follow the Table of Coquinariia.

De re coquinaria Apicio Archivi – – Blog dedicated to the history

The texts compiled in the Vatican De Re Coquinaria are probably originating from approx. A sample recipe from Apicius 8. Inthe Apicius was included in the collection of the Vatican Library under the Urbinati Latini manuscript group. Plainly, we are dealing here with fresh, uncured ham.

When it has a nice color, put in a sauce pan raisin wine, pepper, a bunch of rue and pure wine to taste. It can be prepared in every way like a potato, and possesses advantages over the potato as far as value of nutrition, flavor, culture and keeping qualities are concerned. Out of the oven: