De re coquinaria
Sign in to savethumb|right|The Apicius manuscript (ca. 900 AD) of the Fulda monastery|monastery of Fulda in Germany, which was acquired in 1929 by the [[New York Academy of Medicine]]
Book · Open Library
- Author
- Apicius
- First published
- 1500
- Editions
- 34
- Subjects
- Bibliography, Biography, Cookery, Cuisine, Early works to 1800, Histoire, Latin Authors, Roman Cookery
via Open Library
Wikidata facts
Show 3 more facts
- Commons category
- Marcus Gavius Apicius
- language of work or name
- Latin
- described by source
- Encyclopædia Britannica 11th edition
Sources (2)
via Wikidata · CC0
~9 min read
Encyclopedic overview
12 sectionsContents
- Organization
- Foods
- Vinidarius
- Editions
- See also
- Notes
- Bibliography
- Texts and translations
- Secondary material
- External links
- Latin text
- Secondary material
thumb|right|The Apicius manuscript (ca. 900 AD) of the Fulda monastery|monastery of Fulda in Germany, which was acquired in 1929 by the [[New York Academy of Medicine]]
Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century AD, or earlier. Its language is in many ways closer to Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ficatum, bullire) added to earlier recipes using Classical Latin (such as iecur, fervere).
Excerpted from Wikipedia’s “De re coquinaria” article, available under the CC BY-SA 4.0 licence.