Apicii librorum X qui dicuntur De re coquinaria quae extant By: Apicius
Apicii librorum X qui dicuntur De re coquinaria quae extant is a fascinating glimpse into ancient Roman culinary practices and recipes. The author, Apicius, provides a comprehensive and detailed guide to cooking and dining in ancient Rome. The book is divided into ten chapters, each covering different aspects of cooking, from spicing and seasoning to the preparation of various dishes such as meat, fish, and desserts. The recipes are surprisingly diverse and provide a valuable insight into the ingredients and techniques used by the ancient Romans. What sets this book apart is the historical context it provides. Apicius not only provides recipes but also offers insight into the customs and traditions surrounding Roman cuisine. This adds depth and richness to the book, making it a must-read for anyone interested in culinary history. Overall, Apicii librorum X qui dicuntur De re coquinaria quae extant is a valuable resource for food historians, chefs, and anyone with an interest in ancient Roman culture. The recipes may not be suitable for modern kitchens, but the book offers a fascinating glimpse into the culinary world of ancient Rome. First Page: {Transcriber's Note: All material in square brackets [ ], angle brackets < > and parentheses ( ) is in the original text. Material added by the transcriber is in braces { }. Letters that could not be fully displayed are "unpacked" and shown top to bottom within braces. Special forms: {} obelus (dagger symbol) {p/} line through descender {a/} any other letter, crossed out /// erasure {7} Tironian ampersand (in apparatus) and paragraph symbol (papyrus) {a} {s} alpha, sigma (in apparatus) {epsilon} single Greek letters in papyrus transcription All other Greek text, including the long Appendix, has been transliterated and is shown between "double quotes." Gesperrt (extended) text and boldface (recipe citations only) are shown between marks. Where the critical apparatus cites a page and line, recipe numbers are added in braces: {4 2, 27}. Other numbers are explained at the end of the text.} APICII LIBRORVM X QVI DICVNTVR DE RE COQVINARIA QVAE EXTANT EDIDERVNT C. GIARRATANO ET FR. VOLLMER LIPSIAE IN AEDIBVS B.G. TEVBNERI MCMXXII Printed in Germany PRAEFATIO De Apiciani libri fatis et codicibus exposuimus Giarratano in libello 'I codici dei libri de re coquinaria di Celio, Napoli 1912', Vollmer in Sitz... Continue reading book >>

Apicii librorum X qui dicuntur De re coquinaria quae extant By: Apicius

Apicii librorum X qui dicuntur De re coquinaria quae extant is a fascinating glimpse into ancient Roman culinary practices and recipes. The author, Apicius, provides a comprehensive and detailed guide to cooking and dining in ancient Rome.

The book is divided into ten chapters, each covering different aspects of cooking, from spicing and seasoning to the preparation of various dishes such as meat, fish, and desserts. The recipes are surprisingly diverse and provide a valuable insight into the ingredients and techniques used by the ancient Romans.

What sets this book apart is the historical context it provides. Apicius not only provides recipes but also offers insight into the customs and traditions surrounding Roman cuisine. This adds depth and richness to the book, making it a must-read for anyone interested in culinary history.

Overall, Apicii librorum X qui dicuntur De re coquinaria quae extant is a valuable resource for food historians, chefs, and anyone with an interest in ancient Roman culture. The recipes may not be suitable for modern kitchens, but the book offers a fascinating glimpse into the culinary world of ancient Rome.

First Page:

{Transcriber's Note:

All material in square brackets [ ], angle brackets < > and parentheses ( ) is in the original text. Material added by the transcriber is in braces { }.

Letters that could not be fully displayed are "unpacked" and shown top to bottom within braces. Special forms: {} obelus (dagger symbol) {p/} line through descender {a/} any other letter, crossed out /// erasure {7} Tironian ampersand (in apparatus) and paragraph symbol (papyrus) {a} {s} alpha, sigma (in apparatus) {epsilon} single Greek letters in papyrus transcription All other Greek text, including the long Appendix, has been transliterated and is shown between "double quotes."

Gesperrt (extended) text and boldface (recipe citations only) are shown between marks.

Where the critical apparatus cites a page and line, recipe numbers are added in braces: {4 2, 27}. Other numbers are explained at the end of the text.}

APICII

LIBRORVM X QVI DICVNTVR

DE RE COQVINARIA

QVAE EXTANT

EDIDERVNT

C. GIARRATANO ET FR. VOLLMER

LIPSIAE IN AEDIBVS B.G. TEVBNERI MCMXXII

Printed in Germany

PRAEFATIO

De Apiciani libri fatis et codicibus exposuimus Giarratano in libello 'I codici dei libri de re coquinaria di Celio, Napoli 1912', Vollmer in Sitz... Continue reading book >>

Genres for this book
Cookery
Non-fiction

eBook links
Wikipedia – Apicius
Wikipedia – Apicii librorum X qui dicuntur De re coquinaria quae extant

eBook Downloads
ePUB eBook • iBooks for iPhone and iPad • Nook • Sony Reader	Read eBook • Load eBook in browser
Text File eBook • Computers • Windows • Mac