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Apicius
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking''), is a collection of Food and dining in the Roman Empire, Roman cookery recipes, which may have been compiled in the fifth century CE, or earlier. Its language is in many ways closer to Vulgar Latin, Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ''ficatum'', ''bullire'') added to earlier recipes using Classical Latin (such as ''iecur'', ''fervere''). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century CE during the reign of Tiberius. The book also may have been authored by a number of diff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apicius Handschrift New York Academy Of Medicine
''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking''), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, or earlier. Its language is in many ways closer to Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ''ficatum'', ''bullire'') added to earlier recipes using Classical Latin (such as ''iecur'', ''fervere''). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century CE during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century CE. Many ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcus Gavius Apicius
Marcus Gavius Apicius is believed to have been a Roman gourmet and lover of luxury, who lived sometime in the 1st century AD, during the reign of Tiberius. The Roman cookbook ''Apicius'' is often attributed to him, though it is impossible to prove the connection. He was the subject of ''On the Luxury of Apicius'', a famous work, now lost, by the Greek grammarian Apion. M. Gavius Apicius apparently owed his cognomen (his third name) to an earlier Apicius (1st century BC), Apicius, who lived around 90 BC, whose family name it may have been: if this is true, ''Apicius'' had come to mean "gourmand" as a result of the fame of this earlier lover of luxury. Biography Evidence for the life of M. Gavius Apicius derives partly from contemporary or almost-contemporary sources but is partly filtered through the above-named work by Apion, whose purpose was presumably to explain the names and origins of luxury foods, especially those anecdotally linked to Apicius. From these sources the followi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinidarius
Vinidarius (fl. 5th century AD) was the purported compiler of a small collection of cooking recipes named ''Apici excerpta a Vinidario''. This is preserved in a single 8th‑century uncial manuscript in Latin, claiming to be excerpts from the recipes of ''Apicius''. About Vinidarius himself nothing is known. If he existed, he may have been a Goth; his Latin name suggests a possible Gothic name of Vinithaharjis. There is a very abbreviated epitome entitled ''Apici excerpta a Vinidario'', a "pocket Apicius" by "an illustrious man" named Vinidarius, made as late as the Carolingian era. There is in fact very little overlap with the Apician manual, but the recipes are similar in character, and are usually presented today as an appendix to ''Apicius'': they add to our knowledge of the cuisine of late antiquity. ''Apici excerpta a Vinidario'' survives in a single 8th-century uncial Uncial is a majuscule script (written entirely in capital letters) commonly used from the 4th to 8th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garum
Garum is a fermentation (food), fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, Ancient Greek cuisine, ancient Greece, Ancient Roman cuisine, Rome, Carthage and later Byzantine cuisine, Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by the Ancient Greece, Greeks. The taste of garum is thought to be comparable to that of today's Asian fish sauces. Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of Glutamate flavoring, glutamates. It was used along with Murri (condiment), murri in medieval Byzantine cuisine, Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may derive from garum. Manufacture and export Pliny the Elder and Isidore of Seville derive the Latin word from the Greek language, Greek (), a food named by Aris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food And Dining In The Roman Empire
Food in ancient Rome reflects both the variety of food-stuffs available through the expanded trade networks of the Roman Empire and the traditions of conviviality from ancient Rome's earliest times, inherited in part from the Greeks and Etruscans. In contrast to the Greek symposium, which was primarily a drinking party, the equivalent social institution of the Roman ''convivium'' ( dinner party) was focused on food. Banqueting played a major role in Rome's communal religion. Maintaining the food supply to the city of Rome had become a major political issue in the late Republic, and continued to be one of the main ways the emperor expressed his relationship to the Roman people and established his role as a benefactor. Roman food vendors and farmers' markets sold meats, fish, cheeses, produce, olive oil and spices; and pubs, bars, inns and food stalls sold prepared food. Bread was an important part of the Roman diet, with more well-to-do people eating wheat bread and poorer peopl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquamen
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by the Greeks. The taste of garum is thought to be comparable to that of today's Asian fish sauces. Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates. It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may derive from garum. Manufacture and export Pliny the Elder and Isidore of Seville derive the Latin word from the Greek (), a food named by Aristophanes, Sophocles, and Aeschylus. Garos may have been a type of fish, or a fish sauce similar to garum. Pliny stated that garum was made from fish intestines, with salt, crea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flamingo
Flamingos or flamingoes () are a type of wading bird in the family Phoenicopteridae, which is the only extant family in the order Phoenicopteriformes. There are four flamingo species distributed throughout the Americas (including the Caribbean), and two species native to Afro-Eurasia. A group of flamingoes is called a "flamboyance", or a "stand". Etymology The name ''flamingo'' comes from Portuguese or Spanish ; in turn, the word comes from Provençal – a combination of and a Germanic-like suffix ''-ing''. The word may also have been influenced by the Spanish ethnonym or . The name of the genus, ''Phoenicopterus'', is ; other genera names include '' Phoeniconaias,'' which means , and '' Phoenicoparrus,'' which means . Taxonomy and systematics The family Phoenicopteridae was introduced by the French zoologist Charles Lucien Bonaparte in 1831, with '' Phoenicopterus'' as the type genus. Traditionally, the long-legged Ciconiiformes, probably a paraphyletic asse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silphium
Silphium (also known as ''laserwort'' or ''laser''; Ancient Greek: , ) is an unidentified plant that was used in classical antiquity as a seasoning, perfume, aphrodisiac, and medicine. It was an essential item of trade from the ancient North African city of Cyrene and was so critical to the Cyrenian economy that most of their coins bore an image of the plant. The valuable product was the plant's resin, called in Latin '' laserpicium'', ''lasarpicium'' or ''laser'' (the words '' Laserpitium'' and ''Laser'' were used by botanists to name genera of aromatic plants, but the silphium plant is not believed to belong to these genera). The exact identity of silphium is unclear. It was claimed to have become extinct in Roman times. It is commonly believed to be a relative of giant fennel in the genus '' Ferula''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
