Description

Book Synopsis
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 while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime’s experience in the practical cookery of adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions.

Apicius: A Critical Edition with an Introduction and English Translation

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    A Hardback by Christopher Apicius, Grocock, Grainger

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      View other formats and editions of Apicius: A Critical Edition with an Introduction and English Translation by Christopher Apicius

      Publisher: Prospect Books
      Publication Date: Publication Date: 09/06/2006
      ISBN13: 9781903018132, 978-1903018132
      ISBN10: 1903018137

      Description

      Book Synopsis
      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 while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime’s experience in the practical cookery of adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions.

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