Apicius

Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the 1st century AD. The work is named after Apicius, a renowned figure in the history of Roman gastronomy. The term "Apicius" had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century AD during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him.

Etymology

The name "Apicius" had long been associated with an excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius. The name Apicius itself is of uncertain origin, but it is believed to be a cognomen in the Roman naming convention, which denotes a nickname or personal characteristic.

De re coquinaria

"De re coquinaria" is the title of this work in Latin. It is also commonly known as Apicius. The text is divided into ten books, each detailing a different aspect of Roman cooking. The recipes range from simple to complex, and the ingredients used are diverse, reflecting the variety of foods available to the Romans of the time.

Content

The recipes include a variety of dishes such as meats, fish, vegetables, and sweets. The recipes are written in a style that is characteristic of the Roman period, with a focus on the combination of flavors and the presentation of the dish. The recipes also include a variety of cooking techniques, such as boiling, roasting, and frying.

Related Terms

• Gastronomy: The study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
• Roman Cuisine: The culinary culture of ancient Rome, including its recipes, cooking techniques, and foods.
• Marcus Gavius Apicius: A renowned figure in the history of Roman gastronomy, after whom the Apicius book is named.

See Also

• List of Roman dishes
• Ancient Roman cuisine
• History of Roman cuisine

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