Introduction

Apicius is a text to be used in the kitchen. In the earliest printed editions, sometimes under the title Ars magiricus,[1] it was most usually given the overall title De re coquinaria (“On the Subject of Cooking”), and was 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”. The name Apicius had long been associated with excessively refined love of food, apparently from the habits of an early bearer of the name. The most famous individual given this name because of his reputation as a gourmet was Marcus Gavius Apicius, who is sometimes mistakenly asserted to be the author of the book.

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1 Comment

Filed under Ingredients

One response to “Introduction

  1. Nick

    It’s about time!

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