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Apicius, a Critical Edition Wi an Introduction And English Translation [Hardcover]

By Christopher Grocock, Sally Grainger, Dan Shadrake (Illustrator), Nancy Mitchell (Compiler), Andrew Pepoy (Illustrator), John Reisbord (Editor) & Cory Doctorow
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Item description for Apicius, a Critical Edition Wi an Introduction And English Translation by Christopher Grocock, Sally Grainger, Dan Shadrake, Nancy Mitchell, Andrew Pepoy, John Reisbord & Cory Doctorow...

Apicius is the sole remaining cookery book from the days of the Roman Empire. Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained by working cooks and that the attribution to Apicius the man (a real-life Roman noble of the 2nd century AD) is a mere literary convention.

There have been many English translations of this work (and, abroad, some important academic editions), but none reliable since 1958 (Flower and Rosenbaum). In any case, this edition and translation has revisited all surviving manuscripts in Europe and the USA and proposes many new readings and interpretations. The great quality of this editorial team is that while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions.

This volume supplies a fully referenced parallel text (Latin and English) of Apicius and of the excerpts from Apicius done by Vinidarius. There is an extensive introduction discussing both the art of cookery in the later Empire and the origins of this text, together with a new hypothesis as to its true date. There are then long appendixes discussing the vexed question of the true nature of the Roman store sauces, garum and liquamem. There is also a full bibliography and extensive discussion of the meaning of technical terms found in the text. This book will set a new standard for Apician studies.

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Item Specifications...

Pages   414
Est. Packaging Dimensions:   Length: 1.5" Width: 7" Height: 9.75"
Weight:   2.05 lbs.
Binding  Hardcover
Release Date   Oct 30, 2006
Publisher   Prospect Books (UK)
ISBN  1903018137  
ISBN13  9781903018132  

Availability  0 units.

More About Christopher Grocock, Sally Grainger, Dan Shadrake, Nancy Mitchell, Andrew Pepoy, John Reisbord & Cory Doctorow

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Gastronomy > History
2Books > Subjects > Cooking, Food & Wine > General
3Books > Subjects > History > World > Medieval

Reviews - What do customers think about Apicius, a Critical Edition Wi an Introduction And English Translation?

Worth every penny  Nov 19, 2007
It's true that there are editions that cost less. But despite the steep price, it is worth every penny.
The cooperation between Latin scholar Grocock and recreatonal cook Grainger has resulted in a book that can be used for serious research as well as creating your own Roman meal. To do that however, you'll have to have some experience in interpretating recipes that give no amounts, cooking times or oven temperatures. If you want to have a ready-made Roman cookbook, I'd advise Cooking Apicius: Roman Recipes for Today, also by Sally Grainger. But then you won't have ALL the recipes, and you'll miss out on the thirty recipes from the 'Extracts of Apicius' by Vinidarius (5th century), who used another redaction of 'De re coquinaria'.
Worthwile extras: a glossary, original sources on Apicius, cooking and luxury dining, named recipes in Apicius, an article on garum and liquamen, and a concordance of recipes with earlier editions.

Over-priced retranslation of Apicius  Feb 10, 2007
No wonder they didn't want to release this into the open market. The publisher is way too proud of the packaging. Releasing this at a more reasonable price would have at least doubled or tripled the sales! The work is excellent, with many new insights on Roman cooking by two noted scholars in the field. The new and fresh look, the background data, the recipes themselves, are all worthy of your time, but the price of the book has kicked it out of the hands of the casual cook and put in into the price range of severely dedicated hobbiests and scholars, a great disservice to the many readers who have an interest in this subject. There are several almost as good works for a much more reasonable price. I'd wait for a used or discounted version, unless you are really into the subject! I confess, I am happy to own the book, but I did NOT and would not pay full cover price for this work!

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