Cookery and Dining in Imperial Rome

Cookery and Dining in Imperial Rome

Apicius, Joseph Dommers Vehling

Language: English

Pages: 288

ISBN: 1533201617

Format: PDF / Kindle (mobi) / ePub


Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie. 49 illustrations.

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WILD GAME COOKBOOK, John A. Smith. (0-486-25127-6) FOOD, COOKERY, AND DINING IN ANCIENT TIMES: ALEXIS SOYER’S PANTROPHEON, Alexis Soyer. (0-486-43210-6) HANDBOOK OF THE NUTRITIONAL VALUE OF FOODS IN COMMON UNITS, U.S. Department of Agriculture. (0-486-21342-0) TOLL HOUSE TRIED AND TRUE RECIPES, Ruth Graves Wakefield. (0-486-23560-2) FAVORITE SWEDISH RECIPES, Selma Wifstrand. (0-486-23156-9) COMPLETE GUIDE TO HOME CANNING AND PRESERVING (Second Revised Edition), U.S. Dept. of Agriculture.

ointment of life is that we don’t know what it is all about, and probably never will know. PROŒMII FINIS TRIPOD FOR THE GREAT CRATER Hildesheim Treasure THE RECIPES OF APICIUS AND THE EXCERPTS FROM APICIUS BY VINIDARIUS ORIGINAL TRANSLATION FROM THE TEXTS OF TORINUS, HUMELBERGIUS, LISTER AND GIARRATANO-VOLLMER WITH NOTES AND COMMENTS “DINNER GONG” Heavy bronze disk and substantial “knocker” to signal slaves. Found in Pompeii. “Hurry, fellows, the cakes are piping hot!” — Plautus. Ntl. Mus.,

vegetables or herbs” is somewhat farfetched. Furthermore, the vegetable dish would more properly belong in Book III. Just another example of where readings by various editors are different because of the interpretations of one word. In this case one group reads libra whereas the other reads herba. [147] A DISH OF SARDINES PATELLA DE APUA [1] SARDINE LOAF (OR OMELETTE) IS MADE IN THIS MANNER [2] CLEAN THE SARDINES [of skin and bones]; BREAK [and beat] EGGS AND MIX WITH [half of the] FISH [3];

digestible and reduce the fluid to a creamy consistency. [2] The “pepper” again, as pointed out in several other places, here is some spice of agreeable taste as are used in desserts today. [296] ANOTHER SWEET DISH ALITER DULCIA BREAK [slice] FINE WHITE BREAD, CRUST REMOVED, INTO RATHER LARGE PIECES WHICH SOAK IN MILK [and beaten eggs] FRY IN OIL, COVER WITH HONEY AND SERVE [7]. [7] “French” Toast, indeed! — Sapienti sat! [297] ANOTHER SWEET ALITER DULCIA IN A CHAFING-DISH PUT [1] HONEY,

dead city, the riddles of antiquity are cleared up. THE BOOK Many dishes listed in Apicius are named for various celebrities who flourished at a later date than the second Apicius. It is noteworthy, however, that neither such close contemporaries as Heliogabalus and Nero, notorious gluttons, nor Petronius, the arbiter of fashion of the period, are among the persons thus honored. Vitellius, a later glutton, is well represented in the book. It is fair to assume, then, that the author or collector

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