Apicius: A Critical Edition with an Introduction and English Translation by Apicius de re Coquinaria

This book has not been indexed yet...

Notes about this book

This book does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1903018137
  • ISBN 13 9781903018132
  • Published Jun 09 2006
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United Kingdom
  • Publisher Prospect Books
  • Imprint Prospect Books

Publishers Text

"Apicius" is the sole remaining cookery book from the days of the Roman Empire. Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained by working cooks and that the attribution to "Apicius" the man (a real-life Roman noble of the 2nd century AD), is a mere literary convention. There have been many English translations of this work (and, abroad, some important academic editions) but none reliable since 1958 ("Flower and Rosenbaum"). In any case, this edition and translation has revisited all surviving manuscripts in Europe and the USA and proposes many new readings and interpretations. The great quality of this editorial team is while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery of adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions. This volume supplies a fully referenced parallel text (Latin and English) of "Apicius" and of the excerpts from "Apicius" done by Vinidarius. There is an extensive introduction discussing both the art of cookery in the later Empire and the origins of this text, together with a new hypothesis as to its true date. There are then long appendixes discussing the vexed question of the true nature of the Roman store-sauces, garum and liquamem. There is also a full bibliography and extensive discussion of the meaning of technical terms found in the text. This book will set a new standard for Apician studies.

Other cookbooks by this author