Cooking And Dining In Imperial Rome
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Cookery And Dining In Imperial Rome
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Author : Apicius
language : en
Publisher: Courier Corporation
Release Date : 2012-05-07
Cookery And Dining In Imperial Rome written by Apicius and has been published by Courier Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-07 with Cooking categories.
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them, from fig fed pork to rose pie. 49 illustrations.
Cooking And Dining In Imperial Rome
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Author : Apicius
language : en
Publisher:
Release Date : 2021-04-06
Cooking And Dining In Imperial Rome written by Apicius and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-06 with categories.
Cooking and Dining in Imperial Rome; Apicius is a collection of Roman cookery recipes. It is thought to have been compiled in the 1st century AD in a language in many ways closer to Vulgar than to Classical Latin. Later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere). Based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century (that is, the end of the Roman Empire): "The history of De Re Coquinaria indeed belongs then to the Middle Ages".The name "Apicius" is taken from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. He is sometimes erroneously asserted as the author of the book pseudepigraphically attributed to him.Apicius is a text to be used in the kitchen. In the earliest printed editions, it was usually called De re coquinaria (On the Subject of Cooking), and 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" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It is also known as De re culinaria.
Cookery And Dining In Imperial Rome
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Author : Apicius Apicius
language : en
Publisher: anboco
Release Date : 2016-08-23
Cookery And Dining In Imperial Rome written by Apicius Apicius and has been published by anboco this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-23 with Fiction categories.
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
Cookery And Dining In Imperial Rome
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Author : Apicius
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2018-05-02
Cookery And Dining In Imperial Rome written by Apicius and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-02 with categories.
This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Vehling's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of culinary arts in Imperial Rome. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving foods, revitalizing them, even adulterating them. Some of the recipes are strikingly modern; others use ingredients and methods that have long since disappeared. As the book was originally written for professional cooks working in Rome (perhaps made even more obscure to prevent amateurs from gaining access to the recipes), Joseph Vehling's generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own traditions. Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms, 49 illustrations including drawings by the author and facsimiles from earlier editions, and much more. Needless to say, you couldn't find this information anywhere else. This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Imperial Rome dined. It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
Cookery And Dining In Imperial Rome Apicius
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Author : Joseph Dommers Vehling
language : en
Publisher: Independently Published
Release Date : 2020-11-07
Cookery And Dining In Imperial Rome Apicius written by Joseph Dommers Vehling and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-07 with categories.
Apicius is a collection of Roman cookery recipes, thought to have been compiled in the 1st century AD and written in a language in many ways closer to Vulgar than to Classical Latin; later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere). Based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century (that is, the end of the Roman Empire): "The history of De Re Coquinaria indeed belongs then to the Middle Ages".The name "Apicius" is taken from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet 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 pseudepigraphically attributed to him.Apicius is a text to be used in the kitchen. In the earliest printed editions, it was usually called De re coquinaria (On the Subject of Cooking), and 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" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It is also known as De re culinaria.
Cookery And Dining In Imperial Rome
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Author : Apicius
language : en
Publisher:
Release Date : 2022-12-16
Cookery And Dining In Imperial Rome written by Apicius and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-16 with categories.
This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving foods, revitalizing them, even adulterating them. Some of the recipes are strikingly modern; others use ingredients and methods that have long since disappeared. Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms. This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Imperial Rome dined. It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well.
Cookery And Dining In Imperial Rome
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Author : Apicius
language : en
Publisher: Hardpress Publishing
Release Date : 2016-06-23
Cookery And Dining In Imperial Rome written by Apicius and has been published by Hardpress Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-23 with categories.
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Cooking And Dining In Imperial Rome
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Author : Apicius Apicius
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2016-05-07
Cooking And Dining In Imperial Rome written by Apicius Apicius and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-07 with categories.
Notice: This Book is published by Historical Books Limited (www.publicdomain.org.uk) as a Public Domain Book, if you have any inquiries, requests or need any help you can just send an email to [email protected] This book is found as a public domain and free book based on various online catalogs, if you think there are any problems regard copyright issues please contact us immediately via [email protected]
Cookery And Dining In Imperial Rome
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Author : Joseph Dommers Vehling
language : en
Publisher:
Release Date : 1936
Cookery And Dining In Imperial Rome written by Joseph Dommers Vehling and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1936 with Cooking categories.
Apicius
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Author : Apicius
language : en
Publisher: Prospect Books
Release Date : 2006
Apicius written by Apicius and has been published by Prospect Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking categories.
Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.