About this product

Product Identifiers

PublisherBoyars Publishers, LTD., MARION

ISBN-101903018137

ISBN-139781903018132

eBay Product ID (ePID)57004321

Product Key Features

Number of Pages414 Pages

LanguageEnglish

Publication NameApicius

Publication Year2006

SubjectAncient / Rome, Ancient & Classical, Regional & Ethnic / Italian, History

TypeTextbook

Subject AreaLiterary Criticism, Cooking, History

AuthorMarcus Gavius Apicius

FormatHardcover

Dimensions

Item Height2 in

Item Weight42.5 Oz

Item Length10 in

Item Width7 in

Additional Product Features

Intended AudienceCollege Audience

LCCN2006-494196

ReviewsI warmly recommend it to all readers with an interest in food history, both theoretical and practical.'

Dewey Edition22

IllustratedYes

Dewey Decimal641.5

SynopsisApicius 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., 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., 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). 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. The 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., A translation of the only remaining cookery book from the days of the Roman Empire, this work supplies a referenced parallel text (Latin and English) of 'Apicius' and of the excerpts from 'Apicius' done by Vinidarius. It includes an introduction discussing the art of cookery in the later Empire and the origins of this text

LC Classification NumberTX713.A6413 2006