1,721,133 research outputs found
Cod. 955 (Bindeeinheit) / De re coquinaria : Mit Brief an Bartholomaeus Merula von Blasius Lancilotus und Gedichten von Antonius Motta und Johannes Salandus
No full textKlebs 75.2; Hillard 166; Delisle 100; Zehnacker 223; IDL 374; IGI 751; IBP 444; IJL 21; Sajó-Soltész 269; Borm 196; Voull(B) 4477; Hubay(Augsburg) 156; Madsen 281; Walsh 2615; Sheppard 4599; Pr 5539; BMC V 550 (Apicius only); BSB-Ink A-649; Goff A-922; Bod-Ink A-360Aufnahme nach: ÖNB-Ink A-396ISTC ia00922000HCR H 1282 + C 5671GW 226
Cod. 955 (Bindeeinheit) / De re coquinaria : Mit Brief an Bartholomaeus Merula von Blasius Lancilotus und Gedichten von Antonius Motta und Johannes Salandus
No full textKlebs 75.2; Hillard 166; Delisle 100; Zehnacker 223; IDL 374; IGI 751; IBP 444; IJL 21; Sajó-Soltész 269; Borm 196; Voull(B) 4477; Hubay(Augsburg) 156; Madsen 281; Walsh 2615; Sheppard 4599; Pr 5539; BMC V 550 (Apicius only); BSB-Ink A-649; Goff A-922; Bod-Ink A-360Aufnahme nach: ÖNB-Ink A-396ISTC ia00922000HCR H 1282 + C 5671GW 226
Jacques André, Apicius. L'art culinaire
No full textVan den Bruwaene Martin. Jacques André, Apicius. L'art culinaire. In: L'antiquité classique, Tome 44, fasc. 1, 1975. pp. 293-294
Cuisiner à l'Antique : Apicius au Moyen Age
No full textThe ancient way of cooking : Apicius in the Middle Ages - Assembled in the late fourth century, the cookbook which tradition has attributed to Apicius had a predominantly medieval destiny. Serving as a practical and living text until the sixth century, it became known from that time onward as a purely literary and dead work. This was notably the case during the Carolingian Renaissance, when the scriptoria of Tours and of Fulda produced manuscripts of the cookbook and where, it seems, Loup de Ferrières, as well as all those who were inspired by it, used Apicius' text. It was afterwards practically forgotten, until its rediscovery in the fifteenth century by the humanists. The credit for this is due not to Poggio, but to Enoch of Ascoli, who brought a manuscript back to Italy. The rediscovery, however, had only a limited influence, with the exception of the Roman Academy of Pomponio Leto, where Apicius was used notably by Platina to define his humanist gastronomy.Laurioux Bruno. Cuisiner à l'Antique : Apicius au Moyen Age. In: Médiévales, n°26, 1994. Savoirs d'anciens. pp. 17-38
The Informal Elite under Tiberius: Marcus Gabius Apicius
No full textСтатья посвящена Марку Габию Апицию, который характеризуется в ней как представитель неформальной элиты римского общества времен Тиберия. Апиций еще при жизни стал широко известен тем, что эпатировал общественность организацией роскошных пиров и огромными тратами на них. Апиций, подобно другим мотам и гурманам, своим примером проповедовал любовь к жизненным наслаждениям, знал то, что было модно, и сам диктовал моду на развлечения и увлечения, среди которых было и поварское искусство. Апиций был популярен и востребован в обществе; организуемые им светские мероприятия являлись своеобразным социально-политическим регулятором, выполняя коммуникативную функцию. Автор статьи полагает, что Апиций был человеком, имевшим своеобразную собственную жизненную позицию и подстраивавшим образ жизни под запросы высшего общества. The article shows Marcus Gabius Apicius as a representative of Roman informal elite of Tiberian times. In his lifetime, Marcus Gabius Apicius became notorious for his sumptuous feasts of enormous cost. Similar to other spendthrifts and gourmets, Apicius set an example of deriving pleasure from life. He knew fashionable trends and he himself set a fashion for entertainment and hobbies, cuisine among them. He was very popular in society; social events organized by him were a kind of social and political regulator with a communicative function. The author assumes that Apicius was a person with his own stand in life adjusting his lifestyle to the requirements of high society.Статья подготовлена в рамках Госконтракта 16.740.11.0104 на выполнение научно-исследовательских работ по теме «Античная цивилизация: политические структуры и правовое регулирование»; при поддержке РФФИ, грант 10–06–00140-а «Системный анализ античной государственности на основе информационных подходов и создания проблемно-ориентированных баз данных»
Caeli Apicii De opsoniis et condimentis; sive, Arte coquinaria, libri X. Cum lectionibus variis atque indice,
No full textThe first work was probably written in the 3d century by one Caelius, and published under the title: Apicius de re coquinaria.Includes index.Imprint from BLC.Mode of access: Internet.Cogswell
Thanksgiving with Galen and Apicius
No full textBy Sean Coughlin For Thanksgiving, I thought I’d come up with a new English translation of a seasonal recipe from the Roman cook-book of Apicius. It comes from the third book of De re coquinaria. The Latin is cucurbitas cum gallina. In Joseph Vehling’s English translation: “Pumpkin and Chicken”. If only the Romans had turkeys. And pumpkins. I first learned that the Greeks and Romans were pumpkinless from Laurence Totelin earlier this year and it left me utterly confounded. I had bee..
"De re coquinaria": Identification of the Authorship and Marcus Gabius Apicius
No full textВ статье рассматривается проблема идентификации автора известного римского сочинения "De re coquinaria". В античной традиции содержится информация о нескольких личностях, которые могли быть причастны к написанию данного труда. В историографии укрепилось мнение, что "Кулинарная книга" является компиляцией рецептов, окончательно оформившейся в IV в. н.э. В статье анализируется вопрос о том, мог ли известный гурман и чревоугодник Марк Габий Апиций, живший во времена Тиберия, быть автором рецептов, составивших основу "De re coquinaria". Апиций был известным кулинаром, позиционировавшим себя как организатора роскошных застолий и законодателя мод в сфере развлечений высших кругом римского общества. The article is devoted to identification problem of the author of a famous ancient Roman writing "De re coquinaria". In the antique tradition we can find information about several persons who could have written this work. In historiography there is a stable opinion that "On the Subject of Cooking" is a compilation of recipes which finally was formed in the 4th century A.D. This article presents analysis of the question if Marcus Gabius Apicius, a famous gourmet and glutton who lived in the times of Tiberius, could be the author of the recipes which became the basis of "De re coquinaria". Apicius was a famous cook who identified himself as an organizer of luxurious feasts and an expert in the world of leisure of the higher classes of Roman society
Robert Maer (Ed.), Marcus Gavius Apicius, De re coquinaria. Über die Kochkunst. Lateinisch/Deutsch
No full textTouwaide Alain. Robert Maer (Ed.), Marcus Gavius Apicius, De re coquinaria. Über die Kochkunst. Lateinisch/Deutsch. In: L'antiquité classique, Tome 62, 1993. p. 337
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