DE RE COQUINARIA APICIO PDF

The months around Thanksgiving and Christmas are filled with good wining and dining. Give yourself a break from stuffed turkeys and roasted gammon, and have some humble shellfish. The mussel has been eaten ever since the stone age. The historical recipe on this page is for mussels as they were eaten in Rome under the reign of the emperor Tiberius. In the first century A. This man seemed to be a likely candidate for the epinomous cookbook.

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The earliest surviving codex of the earliest cookbook, entitled De re coquinaria , and attributed to Apicius, a gastronome of the first century, was copied at the monastery of Fulda , Germany, by seven different monks.

It was written in language that is closer to Vulgar than to Classical Latin , partly in Carolingian minuscule and partly in Anglo-Saxon script of the Fulda type, and because so many hands were involved, it is thought that this manuscript may have been used for training monks in the Fulda scriptorium.

The manuscript. It subequently had a long series of Italian owners, beginning with Basilios Bessarion , and had sojourned in France and England before it emigrated to the United States in " L. Reynolds, Texts and Transmission [] The manuscript of 57 leaves is preserved in the New York Academy of Medicine Library , where it was recently restored and rebound.

The book dealer had removed the 9th century binding to separate the Apicius from a text by Hippocrates—the two had been bound together. Marcus Gavius Apicius , was a gastronome in the age of Tiberius ,. The Excerpta of the Ostrogoth Vinidarius , made a little later, [and preserved in a single eighth century manuscript ,] is a highly abbreviated version of a similar compilation. A facsimile of this manuscript was produced by Trident Editore in Apicius's work was first printed in Milano by Guillaume le Signerre on January 20, ISTC No.

In February a digital facsimile of the first printed edition was available from the Bayerische Staatsbibliothek at this link. Notaker, Printed Cookbooks in Europe no. The manuscript "was known to Poggio in , but remained at Fulda until brought to Rome by Enoch of Ascoli in

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The earliest surviving codex of the earliest cookbook, entitled De re coquinaria , and attributed to Apicius, a gastronome of the first century, was copied at the monastery of Fulda , Germany, by seven different monks. It was written in language that is closer to Vulgar than to Classical Latin , partly in Carolingian minuscule and partly in Anglo-Saxon script of the Fulda type, and because so many hands were involved, it is thought that this manuscript may have been used for training monks in the Fulda scriptorium. The manuscript. It subequently had a long series of Italian owners, beginning with Basilios Bessarion , and had sojourned in France and England before it emigrated to the United States in " L. Reynolds, Texts and Transmission []

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The Latin text is here. Season the turkey legs with salt and pepper. Heat the oil in deep pan over high heat. Add turkey legs and cook, skin-side down, until crispy and golden brown 8 minutes or so. Flip legs and cook until the other side is browned, another 5 minutes. Transfer to a plate. Cook until the pumpkin just begins brown, about 5 minutes.

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