Apicius

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  Apicius manuscript at the New York Academy of Medicine

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  Apicius 1541 edition

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  Apicius 1709 edition

Apicius

Apicius is a collection of Roman cookery recipes, thought to have been compiled in the late 4th or early 5th century AD. It is one of the earliest known cookbooks and provides a valuable insight into the culinary practices of ancient Rome. The work is attributed to a Roman gourmet named Marcus Gavius Apicius, although it is likely that the text was compiled by later authors who used his name.

Historical Context

The Roman Empire was known for its rich and diverse culinary traditions, influenced by the various cultures within its vast territories. The recipes in Apicius reflect the opulence and complexity of Roman cuisine, which often included exotic ingredients and elaborate preparation methods. The text is written in Latin and is organized into ten books, each focusing on different aspects of cooking and food preparation.

Content and Structure

Apicius is divided into ten books, each with a specific focus:

• Book I: Epimeles - This section deals with the management of the kitchen and pantry, including advice on preserving food and preparing basic ingredients.
• Book II: Sarcoptes - Focuses on the preparation of various meats, including beef, pork, and lamb.
• Book III: Cepuros - Dedicated to the preparation of vegetables and legumes.
• Book IV: Pandecter - Covers a wide range of dishes, including those made with poultry and game.
• Book V: Ospreon - Focuses on the preparation of legumes and pulses.
• Book VI: Aeropetes - Deals with the preparation of birds and fowl.
• Book VII: Polyteles - Contains recipes for luxurious and extravagant dishes.
• Book VIII: Tetrapus - Focuses on the preparation of quadrupeds.
• Book IX: Thalassa - Dedicated to seafood and fish dishes.
• Book X: Halieus - Contains recipes for various sauces and condiments.

Culinary Techniques

The recipes in Apicius often involve complex techniques and a wide variety of ingredients. Common cooking methods include roasting, boiling, and frying. The use of spices and herbs is prevalent, with ingredients such as pepper, cumin, coriander, and mint frequently mentioned. The text also highlights the importance of sauces, which were used to enhance the flavor of dishes.

Influence and Legacy

Apicius has had a significant impact on the history of cooking and gastronomy. It provides a rare glimpse into the culinary world of ancient Rome and has influenced later European cooking traditions. The text has been studied by historians and chefs alike, offering insights into the dietary habits and social customs of the Roman elite.

Related Pages

• Roman cuisine
• Marcus Gavius Apicius
• History of cooking
• Ancient Rome