attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman...

cookbook Apicius is often attributed to him, though it is impossible to prove the connection. He was the subject of On the Luxury of Apicius, a famous...

Apicius is the title of the oldest surviving Roman cookbook, usually said to have been compiled in the 4th or 5th century AD. Apicius may also refer to:...

attributed to the Roman gourmet Marcus Gavius Apicius, though this has been cast in doubt by modern research. An Apicius came to designate a book of recipes. The...

(in Dutch) Knoopjelos.nl - Apicius Archived 2011-10-11 at the Wayback Machine QLI - Apicius (in Dutch) Knoopjelos.nl - Apicius Archived 2011-10-11 at the...

translation of the Brillat-Savarin quotation is from this work. Apicius (2009). Yuan (2017). Apicius, Marcus Gavius (2009) [1st–5th C.]. Starr, Frederick (ed...

observes, this early Apicius gave his name to a series of later gourmets and cooks, notably Marcus Gavius Apicius and a slightly later Apicius who lived in the...

As eating habits and ingredients changed in Italy, so did minestrone. Apicius updates the pultes and pulticulae with fancy trimmings such as cooked brains...

they may be more or less heavily spiced and seasoned. Roman-era cookbook Apicius includes a recipe for ragout with ostrich meat. According to a translation...

Garum appears in many recipes featured in the Roman cookbook Apicius. For example, Apicius (8.6.2–3) gives a recipe for lamb stew, calling for the meat...

November, by the people of Llubí, Mallorca, the Balearic Islands, in Spain. Apicius Conditum Ancient Rome and wine Rivera, Oswald. "Mulsum – The Great Aperitif...

as an appendix to Apicius: they add to our knowledge of late Antique cuisine. Grocock, Christopher; Grainger, Sally (2006), Apicius. A critical edition...

specialist who was named Apicius, the earliest being the luxury-loving Apicius of the 1st century BC. The late Roman cookbook Apicius gives a recipe for preserving...

The large collection of recipes De re coquinaria, conventionally titled Apicius, appeared in the 4th or 5th century and is the only complete surviving...

'container' or 'pot') described in the book De re coquinaria by Marcus Gavius Apicius, but the word could have a more ancient origin. The first theory is that...

that this chicken pudding had originated in the Roman recipe collection Apicius, and it was later on passed to Eastern Roman Empire (Byzantium) and subsequently...

nardus was used to flavor wine, and occurs frequently in the recipes of Apicius. During the early Roman empire, nardus was the main ingredient of a perfume...

Lucanian slaves. A recipe for preparation is provided in the first century Apicius. Mazzafegato sausage ('liver mash', or 'liver sausage') is a sausage typically...

Silphium was used in Graeco-Roman cooking, notably in recipes presented in Apicius. Some historians have suggested that its use, particularly in the North...

a herb and tonic.[citation needed] It was later mentioned in the Roman Apicius as an ingredient in recipes. Caraway was known in the Arab world as karawiya...

sauce. Kitchiner's most well-known book The Cook's Oracle, full title Apicius Redivivus, or the Cook's Oracle, was first published in 1817. It is also...

dumplings, meatballs, rissoles, and turnovers. The ancient Roman cookbook Apicius included many meatball-type recipes. The first appearance of recipes for...

phoenicopteri linguam praecipui saporis esse apicius docuit, nepotum omnium altissimus gurges [Translated:] Apicius, that very deepest whirlpool of all our...

Juscellum was a broth with grated bread, eggs, sage and saffron, described in Apicius, a Roman recipe book of the late 4th or early 5th century. Butcher's meat...

different from a recipe for a flour and water fritter that you find in Apicius, a Roman cookbook dating from the 1st century AD. And there are recipes...

related to Greek τρακτόν (trakton, romanized as tractum), a thickener Apicius wrote about in the 1st century CE which most other authors consider to...

pudding has been eaten in Europe since Roman times. The recipe book of Apicius (roughly dated 4th century AD) describes a semolina porridge made from...

somewhat neutral flavor. Forcemeats are an ancient food and are included in Apicius, a collection of Roman cookery recipes usually thought to have been compiled...

of empire. A book-length collection of Roman recipes is attributed to Apicius, a name for several figures in antiquity that became synonymous with "gourmet"...

culturally refined people; recipes for Parthian dishes in the cookbook Apicius exemplifies their admiration for Parthian cuisine. Apollodorus of Artemita...