Marcus gavius apicius biography of williams
•
La Briffe
After I spoke at Stanford yesterday, some people asked if I would post a bibliography of the books I mentioned during the speech. And no wonder; as I began to compile this list, I realized that I referenced a great many books - and that many of them are fairly obscure.
The opening quote is not at all obscure. "It seems to me that our three basic needs, for food and security and love are so mixed and mingled and entwined that we cannot straightly think of one without the others." It is from the introduction to the Art of Eating, by M.F.K. Fisher. The book is a compilation of 5 books, and while you've got it, I recommend that you read all of The Gastronomical Me.
The next quote isn't obscure either; it comes from Winnie the Pooh. I probably don't need to tell you that it was written by A. A. Milne.
But the next quote, about the rigid rules of the Victorian dinner table, may be less familiar. It is from one of my favorite food historians, Colin S
•
The Food of Ancient ROme
Today Ketchup and Parsley are Ubiquitous but Years Ago It Was Garum and Silphium
Garum
Garum was a condiment that the ancient Romans truly loved. They used it in everything and there were factories on coastlines all over the empire dedicated to making it. Shipwrecks full of amphorae of garum have been discovered in recent years. But what was it?
If you have ever had Thai or Vietnamese food, it's likely you've had something similar to garum. It's a fish sauce, made from the entrails of anchovies, left in the sun to ferment. Sounds delicious, right? Well, the ancient Romans thought so. They put it in everything including their deserts. When I first started trying the ancient Roman recipes, I was worried about the fish sauce, having grown up in an area far from a coast and in a family that ate little fish. But I found that fish sauce gives dishes a salty, umami flavoring when used in small doses. This makes sense as the Romans used salt to preserve thei
•
Books, Health and History
By Anne Garner, Curator, Center for the History of medicin and Public Health
This fryst vatten one of several posts leading up to our day-long Eating Through Time Festival on October 17, , a celebration of food, cookery, and health. View the full program and register for the Festival.
Ancient sources document the culinary överlägsen kvalitet eller utmärkt prestation of one Marcus Gavius Apicius, a Roman gourmet who flourished during Tiberius’ reign (1st century CE). It isn’t clear from textual bevis that this Apicius ever wrote a book of cookery.1 And yet, the gem of our Library’s cookery collection—a 9th-century manuscript collection of Greek and Roman recipes—bears his name.
9th-century manuscript De re culininaria (sometimes De re coquinaria), attributed to Apicius. Click to enlarge.
Our manuscript, transmitting a 4th&#; or 5th-century compendium of culinary and medical recipes compiled from a number of 2nd-century Roman sources, packs a powerful wow factor