|
''Apicius'' is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century CE and written in a language that is in many ways closer to Vulgar than to Classical Latin. The name "Apicius" had long been associated with excessively refined love of food, from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet and lover of refined luxury who lived sometime in the 1st century CE, during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book that is pseudepigraphically attributed to him. ''Apicius'' is a text to be used in the kitchen. In the earliest printed editions, it was most usually given the overall title ''De re coquinaria'' ("On the Subject of Cooking") and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE". ==Organization== The text is organized in ten books, in an arrangement similar to that of a modern cookbook:〔''The Roman Cookery Book'', trans. Flower and Rosenbaum, p. 7.〕 # ''Epimeles'' — The Careful Housekeeper # ''Sarcoptes'' — The Meat Mincer # ''Cepuros'' — The Gardener # ''Pandecter'' — Many Ingredients # ''Ospreon'' — Pulse # ''Aeropetes'' — Birds # ''Polyteles'' — The Gourmet # ''Tetrapus'' — The Quadruped # ''Thalassa'' — The Sea # ''Halieus'' — The Fisherman 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Apicius」の詳細全文を読む スポンサード リンク
|