Apicius Cookery and Dining in Imperial Rome - Brossura

Vehling, Joseph Dommers

Brossura

ISBN 10: 0486235637 ISBN 13: 9780486235639

Casa editrice: Dover Pubns, 2003

Riassunto

This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Vehling's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of culinary arts in Imperial Rome.
There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving foods, revitalizing them, even adulterating them. Some of the recipes are strikingly modern; others use ingredients and methods that have long since disappeared.
As the book was originally written for professional cooks working in Rome (perhaps made even more obscure to prevent amateurs from gaining access to the recipes), Joseph Vehling's generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own traditions.
Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms, 49 illustrations including drawings by the author and facsimiles from earlier editions, and much more. Needless to say, you couldn't find this information anywhere else.
This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Imperial Rome dined. It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well.

Su questo libro

Contenuti

INTRODUCTION PREFACE THE BOOK OF APICIUS "A Critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times." THE RECIPES OF APICIUS AND THE EXERPTS FROM APICIUS BY VINIDARIUS "Original translation from the most reliable Latin texts, elucidated with notes and comments." APICIANA A bibliography of Apician manuscript books and printed editions. DICTIONARY OF CULINARY TERMS AND INDEX

Product Description

Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them. Actual recipes - from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers, and rose pie. 49 illustrations.

Dettagli dell'edizione

• Editore: Dover Pubns
• Data di pubblicazione: 2003
• Lingua: Inglese
• ISBN 10: 0486235637
• ISBN 13: 9780486235639
• Rilegatura: Copertina flessibile
• Numero di pagine: 301
• Contatto del produttore: non disponibile
• Persona responsabile: Soc. Agr. La Raia Ss; http://www.la-raia.it; ; Strada Monterotondo, 79; Novi Ligure; 15067; Italia