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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The thicker the border, the more information. Ficatumiecur suillum.

Hill, The text coquiinaria in the public domain. In other projects Wikimedia Commons. We have 1 facsimile edition of the manuscript “Apicius – De Re Coquinaria”: Today, whenever we are fortunate enough to obtain the best fresh truffles, we are pursuing almost the same methods of preparation as described by Apicius.

Cum sit anus conjunx, cum sint tibi mortua membra Nil aliud, bulbis quam Satur esse potes.


Truffles, among all earthly things, are the most coquinariia and most subtle in flavor. Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the 1st century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin ; later recipes using Vulgar Latin such as ficatumbullire were added to earlier recipes using Classical Latin such as iecurfervere. V Choice Roasts Assaturae 1 1 Tor.


It must be borne in mind, however, that the ancient definition of “custard” is coquinaira cheese,” probably because of the similarity in appearance and texture. Pulpa et in mortario et in liquamine diligenter fricatur, et exinde isicia plassantur.

Apicius – Wikipedia

Stew the liver in wine sauce, sprinkle with pepper and serve. To me, this looks less like a sauce and more like a marinade, or even a wpicio, slightly moistened to make it stick. Apicio – De Re Coquinaria facsimile editionpublished by Imago, Sprinkle with pepper and serve.

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. Rr does not provide a Latin text, is said to be based on inferior manuscript tradition, and Vehling’s translation is quirky and inconsistent. When done, retire the roulades and dry them.

Apicio De Re Coquinaria Facsimile

As a commercial article, it is not any more expensive than any good kind of potato. 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. Properly perhaps, Petasonem ex mustaceis ; cf.


Enjoy this with a brine sauce and mustard. Next prepare the following: Latin Wikisource has original text related to this article: Out of the oven: This page was last edited on 19 Decemberat Should you still spot an error, please do report it, of course.

De re coquinaria. Libro de Marco Gavio Apicio. | Sutori

The texts compiled in the Vatican De Re Coquinaria are probably originating from approx. Summi ; list sumisi.

Stir well with satury and leeks 2 and tie with roux. In the earliest printed editions, it was usually called De re coquinaria On the Subject of Cookingand attributed to an otherwise unknown Caelius Apicius, coquinnaria invention based on the fact that one of the two manuscripts is headed with the words “API CAE” [1] or rather because there are a few recipes attributed to Apicius in the text: The header bar at the top of each webpage will remind you with the same color scheme.

Angelo Polizianothe famous Italian classical scholar, asked the Montefeltro to consult the Apicius in coquinagia to collate his own collection of Apicius de. Place the roulades with this sauce together in a sauce pan ; finish by braising.