DE RE COQUINARIA APICIO PDF

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Product page for facsimile of Apicio, Apicio De Re Coquinaria Facsimile Apicio De re coquinaria: Tours, Francia, IX sec., Urb Lat Biblioteca. Apicius, De Re Coquinaria is a selection of Roman recipes, probably compiled in “Apicius – De Re Coquinaria”: Apicio – De Re Coquinaria facsimile edition. MARCUS GAVIUS APICIUS: DE RE COQUINARIA. The book I have is edited and translated from Latin by Robert Maier. My humble person only translated the.

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Ask for a Quote. The 1st century work by the Roman gourmet Apicius is steeped in history and was probably supplemented and streamlined in the 4th century and is considered today to be a priceless testimonial to Roman cuisine and culture. 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.

Retrieved from ” https: This looks like a recipe for stewed or candied angelica to me; angelica of course belongs to the celery family, and candied angelica, far from being gastronomically unsuitable, is a frequent ingredient in the great classic French desserts.

Despite being called “illustrious,” nothing about him is truly known. This latter method prevailed in the Strassburg District until recently when it was prohibited by law. If you find a mistake though, please let me know! Place the flesh in a mortar and diligently pound with fish sauce.

The violent expansion of the figs in the stomachs, or the fermentation caused acute indigestion which killed the pigs. Theme Style Language Country.

At any consequence we partook of a grand dish that no inmate of Olympus would have sneezed at. In the earliest printed editions, it was usually called De re coquinaria On the Subject of Cookingand 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” [1] or rather because aapicio are a few recipes attributed to Apicius in the text: A;icio de Tours, which presents the text of Apicius in a luxurious edition.

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Apicius – Wikipedia

When done retire the truffles bind the liquor with roux, decorate the truffles nicely and serve. Wines; preservation of various foods. Thereupon spread it out on a pan and when cool cut it coquinarai handy pieces like small cookies. Fry these in the best oil, take them out, dip into hot honey, sprinkle with pepper 2 and serve.

CAELIUS APICIUS

The header bar at the top of each webpage will remind you with the same color scheme. Flower and Coqhinaria, pp. Flower and Rosenbaum, ed. Aphros is not identified. In a completely different manuscript, there is also a very abbreviated epitome entitled Apici excerpta a Vinidarioa “pocket Apicius” by “an illustrious man” named Vinidariusmade as late as the Carolingian era.

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Apicio De Re Coquinaria Facsimile

Grocok and Grainger, pp. They are peeled, immersed in cream and sweetened with sugar. Put it in a pot with boiling water, retire and prick with a needle so that it does not burst.

Piperatum is a dish prepared with pepper, any spicy dish; the term may here be applied to the bowl in which the porridge is served.

The livers were very much enlarged, similar to the cramming of geese for the sake of obtaining abnormally large livers. The figs were retired from the sauce pan long before the meat was done and they were served around the ham as a garnish.

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The Vatican Apicius, now Urb. The result was delicious, however, as the flavor of the figs and of the liver were complementary. 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.

To me, this looks less like a sauce and more like a marinade, or even a rub, slightly moistened to make it coauinaria. Fluvius is not a personal name, dw means “river”. Enjoy this with a brine sauce and mustard.

Spread the Love for Medieval Art! When done skin, glaze the surface with a fire shovel full of glowing coals, spread honey over it, or, what’s better: They simply used a greater variety of flavors and aromas than we do today, but there is no proof that spices were used excessively.

This collection of recipes is a continuously appended collection of recipeswhich was presumably begun in the 1st century and was completed sometime in the 3rd or 4th century. Then place them in the oven to be roastedwhen done take the finished meat balls out.

Well-meaning attempts to get me to scan text, if successful, would merely turn me into some kind of machine: Brandt is of the opinion that this remark was added by a posterior reader.