- 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...
- The
earliest collection of
recipes that has
survived in
Europe is De re
coquinaria,
written in Latin. An
early version was
first compiled sometime in the...
- Rossi,
Martino (c. 1460). "Ch. 2 §
Maccaroni romaneschi".
Libro de Arte
Coquinaria.
Retrieved 26 May 2024.
Original m****cript scan
available on the Library...
-
vegetables remained a staple.
Marcus Apicius's
ancient cookbook De Re
Coquinaria described polus, a
Roman soup
dating back to 30 AD made of farro, chickpeas...
-
earning him the
epitaph of the
prince of cooks. His book
Libro de Arte
Coquinaria (The Art of Cooking) (c. 1465) is
considered a
landmark in
Italian gastronomic...
-
respective cultures. Some
additional historical examples:
Apicius or De re
Coquinaria (On the
Subject of Cooking): A 1st-to-5th-century
collection of ancient...
- Mantua. The
first mention of a
vermicelli recipe is in the book De arte
Coquinaria per
vermicelli e
maccaroni siciliani (The Art of
Cooking Sicilian Macaroni...
-
Libellus de arte
coquinaria (The
Little Book of
Culinary Arts) is a
cookbook containing thirty-five
early Northern European recipes. The
cookbook is preserved...
-
lasanum (Latin for 'container' or 'pot')
described in the book De re
coquinaria by
Marcus Gavius Apicius, but the word
could have a more
ancient origin...
- Muusers, Christianne. "Recipe for
Garum or liquamen, the
Roman fish sauce".
Coquinaria.
Retrieved 2017-10-11. Geōponika:
Agricultural pursuits, Vol. II, pp....
