Apicius Cookery and Dining in Imperial Rome [Illustrated]

by Apicius, Frederick Starr (Introduction), Joseph Dommers Vehling (Translator)

Overview

This edition features
• illustrations
• a linked Table of Contents, linked Footnotes, and linked Index

Cookery and Dining in Imperial Rome, A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria

CONTENTS
INTRODUCTION

PREFACE

THE BOOK OF APICIUS
A critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times
THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS
Original translation from the most reliable Latin texts, elucidated with notes and comments

APICIANA
A bibliography of Apician manuscript books and printed editions

DICTIONARY OF CULINARY TERMS AND INDEX

"Apicius is the title of a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar 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, during the reign of Tiberius; he is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him.

Apicius is a text to be used in the kitchen. In the earliest printed editions, it was most usually given the overall title De re coquinaria ("On the Subject of Cooking"), and was 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"." -- Wikipedia

Product Details

BN ID:	2940013443075
Publisher:	VolumesOfValue
Publication date:	12/05/2011
Sold by:	Barnes & Noble
Format:	eBook
File size:	2 MB