The 1st century work by the roman gourmet apicius is steeped in history and was probably supplemented and streamlined in the 4th century and is considered today to be a priceless testimonial to roman cuisine and culture. 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. The editors are skilled cooks in their own right, which makes their book, which is in the public domain, one of the more intelligible printings of apiciuss book of recipes. A critical translation of the art of cooking by apicius for use in the study and the kitchen. Xv in aeneum uas mittuntur, praemissis vini sextariis duobus, ut in coctura mellis vinum decoquas. Between the date of the first printed edition and the date of joseph dommers vehling s translation into english and bibliography of apiciusthere were 14 editions of the. Inthe apicius was included in the collection of the vatican library under the urbinati latini manuscript group. This book is available for free download in a number of formats including epub, pdf, azw, mobi and more. Probabilmente lopera originale era composta da due diversi volumi, uno dedicato alla cucina in generale e laltro alle salse, poi condensati dai successivi trascrittori in una solo libro contenente ca. Tuttavia apicio come personaggio storico ci appare avvolto nella nebbia, in quanto le notizie attestate su di lui sono poche. Full text of cookery and dining in imperial rome internet archive. Publication date 1498 publisher le signerre, guillermus, fl. The famous roman cookbook by apicius in one of only two surviving 9th century manuscripts. Possiamo identificare con il nome di apicio tre distinte persone.
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