Food Cookery And Dining In Ancient Times
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Author | : Apicius |
Publisher | : Good Press |
Total Pages | : 282 |
Release | : 2019-11-20 |
Genre | : Cooking |
ISBN | : |
"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. 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 food and revitalizing them in ways that are surprisingly still relevant.
Author | : Alexis Soyer |
Publisher | : Courier Corporation |
Total Pages | : 557 |
Release | : 2013-04-10 |
Genre | : Cooking |
ISBN | : 0486143031 |
"Tell me what thou eatest," Alexis Soyer declared in a familiar refrain, "and I will tell thee who thou art." In his book Pantropheon, originally published in 1853, the flamboyant Frenchman (and world's first celebrity chef) ventures to answer that question as he presents a wealth of entertaining and enlightening information on what food the people of ancient civilizations ate and how they prepared it. Describing the culinary achievements of the Greeks, Romans, Assyrians, Egyptians, and Jews, Soyer covers such topics as the mythological origin of specific foods (pomegranates and eels, for example); agricultural, milling, and marketing practices; descriptions of seasonings, pastries, and exotic dishes; the treatment of dinner guests; as well as suggestions for serving pigeon, peacock, wild boar, camel, elephant, flamingo, and other wildlife. Enhanced by 38 illustrations depicting food-related objects and antiquity's gastronomic wonders, this witty and literal study of epicurean delights will charm history buffs and food enthusiasts alike.
Author | : Paul Freedman |
Publisher | : Univ of California Press |
Total Pages | : 420 |
Release | : 2014-10-31 |
Genre | : Cooking |
ISBN | : 0520277457 |
Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food culturesÑfrom ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
Author | : Apicius |
Publisher | : Courier Corporation |
Total Pages | : 324 |
Release | : 1977-01-01 |
Genre | : Cooking |
ISBN | : 9780486235639 |
Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them, from fig fed pork to rose pie. 49 illustrations.
Author | : Andrew Dalby |
Publisher | : Routledge |
Total Pages | : 426 |
Release | : 2013-04-15 |
Genre | : History |
ISBN | : 1135954224 |
Sensual yet pre-eminently functional, food is of intrinsic interest to us all. This exciting new work by a leading authority explores food and related concepts in the Greek and Roman worlds. In entries ranging from a few lines to a couple of pages, Andrew Dalby describes individual foodstuffs (such as catfish, gazelle, peaches and parsley), utensils, ancient writers on food, and a vast range of other topics, drawn from classical literature, history and archaeology, as well as looking at the approaches of modern scholars. Approachable, reliable and fun, this A-to-Z explains and clarifies a subject that crops up in numerous classical sources, from plays to histories and beyond. It also gives references to useful primary and secondary reading. It will be an invaluable companion for students, academics and gastronomes alike.
Author | : Mark Grant |
Publisher | : Serif Publishing |
Total Pages | : 208 |
Release | : 1999 |
Genre | : Cookery, Roman |
ISBN | : |
This book offers a range of herb sauces and purees, originally made with a pestle and mortar but here adapted to be made with modern kitchen equipment.
Author | : Joseph Dommers Vehling |
Publisher | : Independently Published |
Total Pages | : 388 |
Release | : 2020-11-07 |
Genre | : |
ISBN | : |
Apicius is a collection of Roman cookery recipes, thought to have been compiled in the 1st century AD and written in a language in many ways closer to Vulgar than to Classical Latin; later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere). Based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century (that is, the end of the Roman Empire): "The history of De Re Coquinaria indeed belongs then to the Middle Ages".The name "Apicius" is taken from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet 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 pseudepigraphically attributed to him.Apicius is a text to be used in the kitchen. In the earliest printed editions, it was usually called De re coquinaria (On the Subject of Cooking), and 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 is also known as De re culinaria.
Author | : Alexis Soyer |
Publisher | : Arkose Press |
Total Pages | : 668 |
Release | : 2015-10-20 |
Genre | : |
ISBN | : 9781344990783 |
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author | : William Carew Hazlitt |
Publisher | : Good Press |
Total Pages | : 145 |
Release | : 2019-11-20 |
Genre | : Cooking |
ISBN | : |
Old Cookery Books and Ancient Cuisine uses William Carew Hazlitt's point of view to give a historical overview of old cookbooks and cuisine. Contents: "The Early Englishman and His Food Royal Feasts and Savage Pomp Cookery Books, part 1 Cookery Books, part 2, Select Extracts from an Early Receipt-Book Cookery Books, part 3 Cookery Books, part 4 Diet of the Yeoman and the Poor Meats and Drinks The Kitchen Meals Etiquette of the Table."
Author | : Apicius Apicius |
Publisher | : anboco |
Total Pages | : 305 |
Release | : 2016-08-23 |
Genre | : Fiction |
ISBN | : 3736408897 |
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 EXCERPTS 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