Apicii librorum X qui dicuntur De re coquinaria quae extant by Apicius

Read now or download (free!)

Choose how to read this book Url Size
Read online (web) https://www.gutenberg.org/ebooks/16439.html.images 472 kB
EPUB3 (E-readers incl. Send-to-Kindle) https://www.gutenberg.org/ebooks/16439.epub3.images 214 kB
EPUB (older E-readers) https://www.gutenberg.org/ebooks/16439.epub.images 218 kB
EPUB (no images, older E-readers) https://www.gutenberg.org/ebooks/16439.epub.noimages 185 kB
Kindle https://www.gutenberg.org/ebooks/16439.kf8.images 536 kB
older Kindles https://www.gutenberg.org/ebooks/16439.kindle.images 478 kB
Plain Text UTF-8 https://www.gutenberg.org/ebooks/16439.txt.utf-8 269 kB
Download HTML (zip) https://www.gutenberg.org/cache/epub/16439/pg16439-h.zip 209 kB
There may be more files related to this item.

About this eBook

Author Apicius
Editor Giarratano, Caesar, 1880-1953
Editor Vollmer, Friedrich, 1867-1923
Uniform Title De re coquinaria
Title Apicii librorum X qui dicuntur De re coquinaria quae extant
Original Publication Lipsiae in aedibus B. G. Teubneri 1922
Credits Produced by Louise Hope, Ted Garvin, David Starner and the
Online Distributed Proofreading Team at https://www.pgdp.net
Summary "Apicii librorum X qui dicuntur De re coquinaria quae extant" by Apicius is a historical cookbook written in the early centuries AD, likely during the Roman Empire's later period. This collection presents various recipes and cooking techniques, offering insight into the dietary practices and culinary traditions of ancient Romans. The text emphasizes the preparation of diverse dishes, with a focus on both everyday meals and more elaborate fare suitable for special occasions. The opening of this work introduces the enigmatic figure of Apicius and provides an outline of the different sections or "books" within the collection. It begins with a preface discussing the historical manuscripts from which this edition has been compiled, showcasing the text’s significant scholarly basis. The initial recipes focus on various ways to prepare meats, preserves, and flavored wines, detailing ingredients and methods in a straightforward manner. This introduction sets a scholarly tone, indicating that the recipes are not just culinary instructions but also a reflection of the gastronomic culture of the time, inviting readers to explore the rich tradition of Roman cuisine. (This is an automatically generated summary.)
Language Latin
LoC Class TX: Technology: Home economics
Subject Cooking, Roman -- Early works to 1800
Category Text
EBook-No. 16439
Release Date
Most Recently Updated May 17, 2021
Copyright Status Public domain in the USA.
Downloads 251 downloads in the last 30 days.
Project Gutenberg eBooks are always free!