Aristotelia serrata

Apicius

Apicius manuscript at the New York Academy of Medicine

Apicius 1541 edition

Apicius 1709 edition

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 oldest known cookbooks and provides a fascinating insight into the culinary practices of ancient Rome. The text is attributed to a Roman gourmet named Marcus Gavius Apicius, although it is likely that the collection was compiled by multiple authors over time.

Content and Structure

The Apicius text is divided into ten books, each focusing on different aspects of Roman cuisine. These books cover a wide range of topics, from sauces and spices to meats, vegetables, and desserts. The recipes are written in a straightforward manner, often listing ingredients without precise measurements, reflecting the oral tradition of cooking at the time.

Book I: Epimeles

This section deals with the preparation of sauces and condiments, which were essential to Roman cooking. The recipes include various types of garum, a fermented fish sauce that was a staple in Roman cuisine.

Book II: Sarcoptes

Focusing on meat dishes, this book includes recipes for preparing different types of meat, such as pork, lamb, and poultry. The use of spices and herbs is prominent, showcasing the Roman love for flavorful dishes.

Book III: Cepuros

Dedicated to vegetables, this book provides recipes for preparing a variety of greens and legumes. The emphasis is on enhancing the natural flavors of the vegetables with simple seasonings.

Book IV: Pandecter

This section is a comprehensive collection of recipes that cover a wide range of dishes, including seafood, eggs, and more complex preparations.

Book V: Ospreon

Focusing on legumes and pulses, this book highlights the importance of these ingredients in the Roman diet. Recipes include preparations for lentils, chickpeas, and beans.

Book VI: Aeropetes

This book is dedicated to poultry and game birds, offering recipes for cooking various types of fowl, including peacock and partridge.

Book VII: Polyteles

A collection of luxurious and extravagant dishes, this book reflects the opulence of Roman feasts. It includes recipes for exotic ingredients and elaborate preparations.

Book VIII: Tetrapus

Focusing on quadrupeds, this book provides recipes for cooking animals such as boar, deer, and other game meats.

Book IX: Thalassa

Dedicated to seafood, this book includes recipes for fish and shellfish, highlighting the Roman appreciation for the bounty of the sea.

Book X: Halieus

This final book focuses on fish and seafood sauces, providing recipes for enhancing the flavors of aquatic dishes.

Historical Significance

Apicius is not only a valuable resource for understanding Roman culinary practices but also offers insights into the social and cultural aspects of Roman life. The recipes reflect the diversity of ingredients available in the Roman Empire and the influence of different regions on Roman cuisine. The text also illustrates the importance of dining and feasting in Roman society, where meals were often elaborate social events.

Related Pages

• Roman cuisine
• Marcus Gavius Apicius
• Garum
• Ancient Roman culture

Gallery

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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

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  Aristotelia serrata

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  Aristotelia serrata

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  Aristotelia serrata

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  Aristotelia serrata

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  Aristotelia serrata