-
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...
-
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...
-
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:...
-
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...
- 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...
-
translation of the Brillat-Savarin
quotation is from this work.
Apicius (2009). Yuan (2017).
Apicius,
Marcus Gavius (2009) [1st–5th C.]. Starr,
Frederick (ed...
- they may be more or less
heavily ****ed and seasoned. Roman-era
cookbook Apicius includes a
recipe for
ragout with
ostrich meat.
According to a translation...
- As
eating habits and
ingredients changed in Italy, so did minestrone.
Apicius updates the
pultes and
pulticulae with
fancy trimmings such as
cooked brains...
-
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...
- as an
appendix to
Apicius: they add to our
knowledge of late
Antique cuisine. Gro****, Christopher; Grainger,
Sally (2006),
Apicius. A
critical edition...
