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Apicius - A Critical Edition with an Introduction and English Translation (Hardcover)
Loot Price: R1,315
Discovery Miles 13 150
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Apicius - A Critical Edition with an Introduction and English Translation (Hardcover)
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Apicius is the sole remaining cookery book from the days of the
Roman Empire. Though there were many ancient Greek and Latin works
concerning food, this collection of recipes is unique. The editors
suggest that it is a survival from many such collections maintained
by working cooks and that the attribution to Apicius the man (a
real-life Roman noble of the 2nd century AD) is a mere literary
convention. There have been many English translations of this work
(and, abroad, some important academic editions), but none reliable
since 1958 (Flower and Rosenbaum). In any case, this edition and
translation has revisited all surviving manuscripts in Europe and
the USA and proposes many new readings and interpretations. The
great quality of this editorial team is that while the Latin
scholarship is supplied by Chris Grocock, Sally Grainger
contributes a lifetime's experience in the practical cookery
adaptations of the recipes in this text. This supplies a wholly new
angle from which to verify the textual and editorial suggestions.
This volume supplies a fully referenced parallel text (Latin and
English) of Apicius and of the excerpts from Apicius done by
Vinidarius. There is an extensive introduction discussing both the
art of cookery in the later Empire and the origins of this text,
together with a new hypothesis as to its true date. There are then
long appendixes discussing the vexed question of the true nature of
the Roman store sauces, garum and liquamem. There is also a full
bibliography and extensive discussion of the meaning of technical
terms found in the text. This book will set a new standard for
Apician studies.
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