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Roman-era cookbook
attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman
Apicius
1st century AD Roman aristocrat and gourmet
cookbook Apicius is often attributed to him, though it is impossible to prove the connection. He was the subject of On the Luxury of Apicius, a famous
Marcus_Gavius_Apicius
Book of recipes with instructions
attributed to the Roman gourmet Marcus Gavius Apicius, though this has been cast in doubt by modern research. An Apicius came to designate a book of recipes. The
Cookbook
Ancient Roman
observes, this early Apicius gave his name to a series of later gourmets and cooks, notably Marcus Gavius Apicius and a slightly later Apicius who lived in the
Apicius_(1st_century_BC)
2nd century Roman cook
specialist who was named Apicius, the earliest being the luxury-loving Apicius of the 1st century BC. The late Roman cookbook Apicius gives a recipe for preserving
Apicius_(2nd_century_AD)
vir[o] inlustri ("excerpts of Apicius by the illustrious Vinidarius"), meaning that the contents are taken from an Apicius book. There is in fact very little
Vinidarius
Restaurant in Bakkum , Netherlands
(in Dutch) Knoopjelos.nl - Apicius Archived 2011-10-11 at the Wayback Machine QLI - Apicius (in Dutch) Knoopjelos.nl - Apicius Archived 2011-10-11 at the
Restaurant_Apicius
Dish of fried bread and eggs
NY: Palgrave Macmillan. p. 194. ISBN 978-0-312-23958-9. Apicius; Vehling, Joseph Dommers; Apicius (1977) [1936]. Cookery and dining in imperial Rome: a
French_toast
Topics referred to by the same term
Apicius is the title of the oldest surviving Roman cookbook, usually said to have been compiled in the 4th or 5th century AD. Apicius may also refer to:
Apicius_(disambiguation)
Historical fermented fish sauce
Garum appears in many recipes featured in the Roman cookbook Apicius. For example, Apicius (8.6.2–3) mentions garum being used as fish stock to flavor
Garum
Unidentified plant used as a seasoning and medicine
Silphium was used in Graeco-Roman cooking, notably in recipes presented in Apicius. Some historians have suggested that its use, particularly in the North
Silphium
French main-dish stew
less heavily spiced and seasoned.[citation needed] The Roman-era cookbook Apicius includes a recipe for ragout with ostrich meat. According to a translation
Ragout
Ottoman milk pudding made with chicken breast
that this chicken pudding had originated in the Roman recipe collection Apicius, and it was later on passed to Eastern Roman Empire (Byzantium) and subsequently
Tavukgöğsü
27 BC–476/1453 AD state and civilization
of empire. A book-length collection of Roman recipes is attributed to Apicius, a name for several figures in antiquity that became synonymous with "gourmet"
Roman_Empire
Flat pasta and stacked pasta dishes
'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that
Lasagna
Italian chef and food author
Russia. Back in Rome, he wrote the cookbook L'Apicio moderno, ("Modern Apicius") in six volumes, first edited in 1790. In the book's introduction, Leonardi
Francesco_Leonardi_(chef)
Thick soup of Italian origin
As eating habits and ingredients changed in Italy, so did minestrone. Apicius updates the pultes and pulticulae with fancy trimmings such as cooked brains
Minestrone
Study of the relationship between food and culture
translation of the Brillat-Savarin quotation is from this work. Apicius (2009). Yuan (2017). Apicius, Marcus Gavius (2009) [1st–5th C.]. Starr, Frederick (ed
Gastronomy
Baked, filled pastry
with a mixture of goat's cheese and honey. The 1st-century Roman cookbook Apicius makes various mentions of recipes which involve a pie case. By 160 BC,
Pie
Lucanian slaves. A recipe for preparation is provided in the first century Apicius. Mazzafegato sausage ('liver mash', or 'liver sausage') is a sausage typically
Sausages_in_Italian_cuisine
Confection
with an egg, honey, and hazelnut confection; and terse "recipes" in the Apicius—usually taken as walnut, hazelnut, and pine nut custards—may have been
Nougat
Family of birds
phoenicopteri linguam praecipui saporis esse apicius docuit, nepotum omnium altissimus gurges [Translated:] Apicius, that very deepest whirlpool of all our
Flamingo
Genus of beetles
Dyschirius is a genus of beetles in the family Carabidae: This is a list of the species in Dyschirius: Dyschirius abbreviatus Putzeys, 1846 Dyschirius
Dyschirius
Ancient Roman drink
also used as an ingredient in ancient recipes, most famously mentioned in Apicius. Vinegar drinks with herbs were also used as medicine. Recipes can be found
Posca
Pastry dough in Ancient Roman and Greek cuisines
sort of pasta. Tracta is mentioned in the Apicius as a thickener for liquids. Vehling's translation of Apicius glosses it as "a piece of pastry, a round
Tracta_(dough)
Species of rodent
19 (11): 1044–1055. Bibcode:1885ANat...19.1044B. doi:10.1086/274091. Apicius (2012) [1977]. Vehling, Joseph Dommers (ed.). Cookery and Dining in Imperial
Muskrat
Instructions for preparing food
The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving
Recipe
Type of essential oil
nardus was used to flavor wine, and occurs frequently in the recipes of Apicius. During the early Roman empire, nardus was the main ingredient of a perfume
Spikenard
Sicilian pasta dish
Creatives. Retrieved 13 December 2022. International School of Hospitality, Apicius. "Spaghetti alla carrettiera: La Ricetta originale". Santa Cristina (in
Spaghetti_alla_carrettiera
Iranian empire (247 BC – 224 AD)
culturally refined people; recipes for Parthian dishes in the cookbook Apicius exemplifies their admiration for Parthian cuisine. Apollodorus of Artemita
Parthian_Empire
Species of plant (''Capparis spinosa'')
Israel and in Syria. Capers are mentioned as a spice in the Roman cookbook Apicius. In his 14th-century work Kaftor va-Ferach (Hebrew: כפתור ופרח), Ishtori
Caper
Flowering plant and fruit
ripe on the tree only briefly: the Roman cookbook De re coquinaria of Apicius specifies in attempting to keep quinces, to select perfect unbruised fruits
Quince
Uniform mixture of lean meat with fat made by grinding the ingredients
somewhat neutral flavor. Forcemeats are an ancient food and are included in Apicius, a collection of Roman cookery recipes usually thought to have been compiled
Forcemeat
Dried food ingredient
related to Greek τρακτόν (trakton, romanized as tractum), a thickener Apicius wrote about in the 1st century CE which most other authors consider to
Tarhana
Bulbous vegetable
collected in the fifth/sixth century AD under the authorial aegis of "Apicius" (said to have been a gourmet), onions were used in many Roman recipes
Onion
English food historian (fl. 2025)
Grainger, Sally (2006). Apicius: a critical edition with an introduction and an English translation of the Latin recipe text Apicius. Prospect. ISBN 978-1903018132
Sally_Grainger
Juscellum was a broth with grated bread, eggs, sage and saffron, described in Apicius, a Roman recipe book of the late 4th or early 5th century. Butcher's meat
Ancient_Roman_cuisine
Dish of ground meat rolled into a ball
commonly known as fish balls) or other seafood. The ancient Roman cookbook Apicius included many meatball-type recipes. Early recipes included in some of
Meatball
Fried-dough pastry
different from a recipe for a flour and water fritter that you find in Apicius, a Roman cookbook dating from the 1st century AD. And there are recipes
Churro
Porridge-type pudding made from semolina
pudding has been eaten in Europe since Roman times. The recipe book of Apicius (roughly dated 4th century AD) describes a semolina porridge made from
Semolina_pudding
Ancient Roman pork sausage
Lucanica was a rustic pork sausage in ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according
Lucanica
Edible fruits from the genus Pyrus
ISBN 978-1-59921-887-8. OCLC 560560606. Grainger, Sally; Grocock, Christopher (2006). Apicius. Blackawton, Totnes: Prospect Books. p. IV.2.35. ISBN 978-1-903018-13-2
Pear
Wine mixed with honey
November, by the people of Llubí, Mallorca, the Balearic Islands, in Spain. Apicius Conditum Ancient Rome and wine Rivera, Oswald. "Mulsum – The Great Aperitif
Mulsum_(drink)
Species of mammal
mothers. Products derived from wild boar include meat, hide and bristles. Apicius devotes a whole chapter to the cooking of boar meat, providing 10 recipes
Wild_boar
Piglet fed on its mother's milk
p. 397 Escoffier, p. 459 Dalby, p. 59 Davidson, p. 623 Renfrew, p. 18 Apicius, pp, 70–71 Gilissen and Gorlé, p. 166 Mason, p. 761 Ayto, pp. 287 and 356
Suckling_pig
Meat dish
variant of patinam ex lacte, a dish documented by the ancient Roman writer Apicius consisting of layers of cooked meat, pine nuts, and seasoned with pepper
Bobotie
Species of rodent
dormouse (Glis glis) by Roger Trout – Invasive Species Week". 26 May 2021. Apicius (7 May 2012). Cookery and Dining in Imperial Rome. Courier Corporation
European_edible_dormouse
Types of sausage
Aphtonite, to whom they attribute the first mention of boudin noir in the Apicius. Boudin ball: A Cajun variation on boudin blanc. Instead of the filling
Boudin
Species of plant in the carrot family
Materia Medica as a herb and tonic. It was later mentioned in the Roman Apicius as an ingredient in recipes. Caraway was known in the Arab world as karawiya
Caraway
Food that consists of small pieces of dough
look like some types of Italian ravioli. The fifth-century Roman cookbook Apicius contains a recipe for roasted pheasant dumplings. Filled pastas such as
Dumpling
Edible mixture filling a food's cavity
were first used. The earliest documentary evidence is a Roman cookbook, Apicius' De Re Coquinaria, which contains recipes for stuffed chicken, dormouse
Stuffing
Roman politician, son of Emperor Tiberius (14 BC – 23 AD)
Caesars by William Corderoy. He is associated with the gourmand Apicius. Under Apicius' influence he disdained a certain vegetable of the cabbage family
Drusus_Julius_Caesar
Vegetable in the onion family
regarded as superior to garlic and onions. The 1st century CE cookbook Apicius contains four recipes involving leeks. Raw leek was the favorite vegetable
Leek
Middle Eastern and South Asian meatballs
dumplings, meatballs, rissoles, and turnovers. The ancient Roman cookbook Apicius included many meatball-type recipes. The first appearance of recipes for
Kofta
Leafy vegetable in the flowering plant family Brassicaceae
The Pompeii cabbage was also mentioned by Columella in De Re Rustica. Apicius gives several recipes for cauliculi, tender cabbage shoots. The Greeks
Cabbage
English scientist and chef
sauce. Kitchiner's most well-known book The Cook's Oracle, full title Apicius Redivivus, or the Cook's Oracle, was first published in 1817. It is also
William_Kitchiner
Species of flowering plant in the family Asparagaceae
asparagus is given in one of the oldest surviving collections of recipes (Apicius's 1st century AD De re coquinaria, Book III). In the second century AD,
Asparagus
Genus of plants
spices including black pepper (P. nigrum) from South Asia to Europe. The Apicius, a recipe collection complied about 400 AD, mentions "pepper" as a spice
Piper_(plant)
English breakfast dish
seasoned and fried. This method is followed by William Kitchiner in his book Apicius Redivivus, or The Cook's Oracle (1817); in later editions he adds a couplet
Bubble_and_squeak
Species of flowering plant in the carrot family
original on 2012-03-14. Retrieved 2011-02-23. Grocok; Grainger (eds.). Apicius: A critical edition with an introduction and an English translation.[full
Ferula_communis
Chemical compound
mentioned the salt from this region. However, the ancient authors Dioscorides, Apicius, Arrian, Synesius, and Aëtius of Amida described this salt as forming clear
Ammonia
Species of flowering plant
to spinach. A particularly famous preparation are the Khubeza patties. Apicius, a collection of Roman cookery recipes, mentions garum being used as a
Malva_nicaeensis
Ancient Roman broth-based soup
from the dish juscellum in ancient Roman cuisine, which was included in Apicius, a Roman recipe book that is believed to have been written in the late
Jusselle
over the fried fish, sprinkle with pepper and serve. – Book 10 of the Apicius, a collection of Roman cookery recipes probably compiled about 500 AD.
History_of_seafood
Indian spice derived from Ferula roots
European cooking. According to the recipe collection The Art of Cooking by Apicius, compiled at the end of the 4th century, laser "from Cyrenaica or from
Asafoetida
Historic international commerce
pepper from India, and many recipes in the 1st-century Roman cookbook Apicius make use of the spice. The trade in spices lessened after the fall of the
Spice_trade
the Theban Necropolis in Egypt, dating to 2400 BC. The Roman cookbook Apicius, compiled in the 1st century AD, includes a recipe for lentil soup with
Lentil_soup
Species of flowering plant in the daisy family Asteraceae
spiders and pine caterpillars in his Historia Plantarum. In Roman times, Apicius, a cookbook from the 1st century AD, describes it as a plant for testing
Elecampane
Transfers between the Old and New Worlds
the first time, in the Italian cookbook L'Apicio Moderno ("The Modern Apicius"), by chef Francesco Leonardi. Alongside the intentional introductions
Columbian_exchange
Roman emperor in AD 69
Parthia and the Spanish Straits. A noted gourmet of that time, Marcus Gavius Apicius, named after the emperor a less exotic dish of peas or broad beans mashed
Vitellius
Food animal
commented that soaking the liver in honey and milk made it even larger. Apicius gives a Roman-era recipe for anserem elixum calidum ex iure frigido apiciano
Goose_as_food
Group of marsupial mammals
circa 1962 Archived 2006-10-30 at the Wayback Machine. ethicurean.com. Apicius (2012). Cookery and Dining in Imperial Rome. Courier Corporation. pp. 205–
Opossum
Dish of ingredients cooked in liquid
There are recipes for pork stews and fish stews in the Roman cookery book Apicius, believed to date from the 4th century AD. Le Viandier, one of the oldest
Stew
Ground fruit of the family Piperaceae
well-known and widespread, if expensive, seasoning in the Roman Empire. Apicius' De re coquinaria, a third-century cookbook probably based at least partly
Black_pepper
American classicist (1922–2010)
Double Accusative in Apicius". Classical Philology. 54 (1): 40–42. doi:10.1086/364322. — (1966). "In Defense of Hamburger: Apicius and Roman cooking".
Mary_Ella_Milham
a list of notable chefs and food experts throughout history. Mithaecus Apicius, chef to Emperor Trajan Liu Niangzi, Chinese Imperial chef Sidoine Benoît
List_of_chefs
Substance added to food for flavour
The popularity of these sauces led to a flourishing condiment industry. Apicius, a cookbook based on fourth and fifth century cuisine, contains a section
Condiment
1st century CE grammarian and sophist
countries. (Ἱστορία κατὰ ἔθνος, Suda s. v. Ἀπίων.) On the celebrated glutton Apicius. On the language of the Romans (Περὶ τῆς ‛Ρωμαίων διαλέκτου). De metallica
Apion
South African lamb's liver dish
The Roman Cookery Book; A Critical translation of The Art of Cooking by Apicius. London & New York: Peter Nevil LTD. Van Winter, Johanna (1976). Van Soeter
Skilpadjies
Species of flowering plant
beetroot as a treatment for fevers and constipation, amongst other ailments. Apicius in De re coquinaria gives five recipes for soups to be given as a laxative
Beta_vulgaris
Small tree-dwelling mammals that are members of the squirrel family (Sciuridae)
"How to make a squirrel sandwich". Boing Boing. Retrieved 2012-05-06. Apicius (7 May 2012). Cookery and Dining in Imperial Rome. Courier Corporation
Tree_squirrel
Species of plant
is today. They called this root vegetable colocasia. The Roman cookbook Apicius mentions several methods for preparing taro, including boiling, preparing
Taro
Sauce made of chopped mint
"stirs up the mind to a greedy taste in meat". The later Roman writer Apicius gave a recipe for mint sauce which he said complemented the flavours of
Mint_sauce
Sauce made from chopped herbs
since Mediterranean herbs were not available in Germany at the time. The Apicius (5th century CE) mentions a Ius viride in avibus ('Green sauce for fowl')
Green_sauce
Culinary traditions of Italy
Rome, where elaborate preparations can be found documented in a cookbook (Apicius). However, the fall of the Roman Empire significantly changed Italian cooking
Italian_cuisine
Fermented alcoholic beverage from apple juice
modern times, various other pome fruits can produce palatable drinks. Apicius, in Book II of De re coquinaria, includes a recipe calling for quince cider
Cider
14th century English guide to cooking
Gingerbrede, accompanied by Piment (spiced wine), for invited guests in 2009. Apicius – a collection of Roman cookery recipes Liber de Coquina – 14th-century
The_Forme_of_Cury
Method of cooking food under hot fat
[unreliable source?][better source needed] The 5th century AD Roman cookbook Apicius (De Re Coquinaria) offers a recipe for deep fried chicken in a cream sauce
Deep_frying
Foods, eating habits, and cooking methods of the Middle Ages
honorable pleasure and health"). In 1563, the physician Iodocus Willich edited Apicius, in Zürich. High-status exotic spices and rarities like ginger, pepper
Medieval_cuisine
Name list
missionary in Spain Marcus (Marcosian), founder of the Marcosians Marcus Gavius Apicius, Roman gourmet Marcus Benedict, alternative name of Mordecai Benet, chief
Marcus_(name)
Ancient Roman culinary habits and attitudes
— Apicius, De Re Coquinaria 6.9.2 Roman books on agriculture include a few recipes. A book-length collection of Roman recipes is attributed to Apicius,
Food_in_ancient_Rome
Encyclopedia written by Pliny the Elder
Anthologia latina [Anthologie dite de Saumaise]. Symphosius, Aenigmata. Apicius, De re coquinaria. Sextus, Sententiae. Ps. Seneca, De remediis fortuitorum
Natural_History_(Pliny)
Sweet baked item
dhourra cake while the Romans had a biscuit called buccellum. Roman cookbook Apicius describes: "a thick paste of fine wheat flour was boiled and spread out
Biscuit
Garlic-cheese sauce
called moretum (believed to be the etymological origin of almodrote) in the Apicius, or it may be of Arabic etymology. Concerning the latter, the evidence
Almadroc
Greek layered pastry food
Central Asia in the Late Middle Ages. The ancient tyropatinum described by Apicius, despite the similarity in name, was a sweet custard with no crust. Wikibooks
Tiropita
Species of plant
Near Eastern and Roman cuisine (according to Ibn Sayyar al-Warraq and Apicius). Rue is used as a traditional flavouring in Greece and other Mediterranean
Ruta_graveolens
Paris – 3rd Temple Anona Contemporary Paris – 17th Batignolles-Monceau — Apicius French Paris – 8th Élysée Armani Ristorante Italian Paris – 6th Luxembourg
List of Michelin-starred restaurants in Paris
List_of_Michelin-starred_restaurants_in_Paris
2016 Japanese television season
which they must make Western-style dishes. Akira presents his dish, Canard Apicius, using a combination of spices with duck, wowing the judges. Meanwhile
Food Wars! Shokugeki no Soma season 2
Food_Wars!_Shokugeki_no_Soma_season_2
13th-century The book was a translation of 82 Arabic recipes. Apicius Possibly, Marcus Gavius Apicius 1st century De honesta voluptate et valetudine Bartolomeo
List_of_medieval_cookbooks
Fruit jelly confection
and made quince cheese, sweetening it with honey. The Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early
Quince_cheese
APICIUS
APICIUS
APICIUS
APICIUS
Girl/Female
Indian, Tamil
Love
Male
Russian
(Колзак) Russian name KOLZAK means "slippery."
Boy/Male
Arabic, British, English
Carrier; Bearer; Home-lover's Estate or Hill with Grass
Girl/Female
Spanish
Boy/Male
Australian, French, Swedish
He who Seduces
Boy/Male
Bengali, Finnish, Gujarati, Indian, Sanskrit
Extremely
Boy/Male
Tamil
Decorated, An object that gives light, And never stops doing so
Boy/Male
Indian, Kannada, Tamil
Articulate; Verbalize
Boy/Male
American, Christian, Gaelic, Hindu, Indian
Little Fiery One; Small Fire
Girl/Female
Australian, Danish, Irish
Eagle
APICIUS
APICIUS
APICIUS
APICIUS
APICIUS
a.
Belonging to Apicius, a notorious Roman epicure; hence applied to whatever is peculiarly refined or dainty and expensive in cookery.