Apicius, A Critical Edition with an Introduction and English Translation

Apicius A Critical Edition with an Introduction and English Translation 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 sugg

  • Title: Apicius, A Critical Edition with an Introduction and English Translation
  • Author: Christopher W. Grocock Sally Grainger
  • ISBN: 9781903018132
  • Page: 423
  • Format: Hardcover
  • 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 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 that while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime s experience in the practical cookery 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.

    One thought on “Apicius, A Critical Edition with an Introduction and English Translation”

    1. The introduction is 123 pages all by itself - it's a marvelous background text in and of itself. The the cookbook translation is done in my absolute favorite manner with the original Latin on each left page facing its matching translation on the right. So much fun for fans of Latin!The translation is somewhat creative in that recipes have measurements such a lbs and pints that were obviously not directly from the original text. (In fact, as I recall, perhaps wrongly, people didn't start using fo [...]

    2. This is a new translation with an extensive foreward, footnotes, glossary and index. I only know bits and pieces of Latin, but I appreciate that the Latin text is included-- a page of Latin on one page and the English translation on the other throughout the whole book. The recipes are translated exactly as-is, so if you want to cook from this book, you're on your own figuring it out. Which makes it more fun, of course. Almost all of the ingredients are not that difficult to obtain today (with th [...]

    Leave a Reply

    Your email address will not be published. Required fields are marked *