Apicus was a Roman gastronome and cookbook author who lived in the 1st century AD. He is considered to be one of the most important figures in the history of Western cuisine. His cookbook, De re coquinaria (On the Subject of Cooking), is the oldest surviving cookbook from the Roman era.
De re coquinaria is a collection of over 500 recipes, covering a wide range of dishes, from simple snacks to elaborate banquets. Apicus’s recipes are known for their sophistication and their use of expensive ingredients, such as snails, truffles, and peacock tongues. However, he also includes recipes for more everyday dishes, such as chicken stew and lentil soup.
Apicus’s cookbook is a valuable resource for historians who study Roman cuisine. It provides insights into the dietary habits of the Romans and the ingredients that were available to them. It also gives us a glimpse into the culinary culture of the Roman Empire.
Unfortunately, he did not seem to provide exact amounts of ingredients, perhaps this is where Italian recipes nowadays got QB for some ingredients? (quanto basta, which means, just as much is needed).
Apicius changed the world in a number of ways. Apicus’s recipes are sophisticated and complex, they often use expensive ingredients and elaborate cooking techniques. This helped to raise the status of cooking and gastronomy in Roman society, it made a change from cooked grains and bread. Apicus’s cookbook was rediscovered in the 15th century and has been a popular source of inspiration for chefs and cooks ever since. His recipes have been adapted and reinterpreted over the centuries, but his influence can still be seen in the cuisine of today.
Here are some specific examples of how Apicius’s recipes have changed the world:
- The use of spices in cooking: Apicius’s recipes often use spices such as pepper, cumin, and cinnamon. This helped to popularize the use of spices in European cuisine.
- The development of new cooking techniques: Apicus’s recipes describe a number of new cooking techniques, such as braising, roasting, and grilling. These techniques have become staples of modern cooking.
- The creation of new dishes: Apicius’s cookbook includes recipes for a wide variety of dishes, many of which are still popular today. For example, his recipe for “chicken with oxyporum” is similar to the modern dish of chicken cacciatore.
Here are examples of Apicus’s recipes in Latin with translations:
Pullum oxyporum
Pullum unum bene depluma et exentera. Deinde in olla pone et aquae quantum satis est addito sale et pipere modico. Coque bene et, cum coctum fuerit, ossa tolle et carnem in frusta concidi facito. Tum in patella oleum pone et, cum caluerit, cepam unam minutim concidiam infunde et frige bene. Deinde carnem pullinam in patellam mittito et simul frige. Cum bene frixa fuerint, vinum oxyporum quantum satis est addito et fervefacito bene. Tum piper et liquamen quantum satis est addito et fervefacito iterum. Deinde in patinam transfere et calidum servito.
Chicken with oxyporum
Thoroughly pluck and gut one chicken. Then place it in a pot and add enough water to cover, along with some salt and a little pepper. Cook well and, when it is cooked, remove the bones and cut the meat into pieces. Then put some oil in a pan and, when it is hot, add and fry one finely chopped onion well. Then add the chicken meat to the pan and fry together. When they are well fried, add enough oxyporum wine and boil well. Then add enough pepper and fish sauce and boil again. Then transfer to a dish and serve hot.
Oxyporum was a type of wine that was flavoured with vinegar and pepper. It was a popular condiment in the Roman Empire and was often used in cooking. See my post about Oxyporum here.
Patina de porcellis
Porcellos duos bene depluma et exentera. Deinde in olla pone et aquae quantum satis est addito sale et pipere modico. Coque bene et, cum cocti fuerint, ossa tolle et carnem in frusta concidi facito. Tum in patella oleum pone et, cum caluerit, cepas duas minutim concidias infunde et frige bene. Deinde carnem porcellinam in patellam mittito et simul frige. Cum bene frixa fuerint, vinum album quantum satis est addito et fervefacito bene. Tum piper et liquamen quantum satis est addito et fervefacito iterum. Deinde in patinam transfere et calidum servito.
Dish of pork
Thoroughly pluck and gut two piglets. Then place them in a pot and add enough water to cover, along with some salt and a little pepper. Cook well and, when they are cooked, remove the bones and cut the meat into pieces. Then put some oil in a pan and, when it is hot, add and fry two finely chopped onions well. Then add the pork meat to the pan and fry together. When they are well fried, add enough white wine and boil well. Then add enough pepper and fish sauce and boil again. Then transfer to a dish and serve hot.
These are just two examples of Apicus’s recipes. His cookbook contains many other delicious and interesting recipes, from simple snacks to elaborate banquets. If you are interested in trying some of his recipes, have a look at my series of posts, taking his recipes and adapting them for today’s modern kitchen and tastes.
In addition to the recipes in his cookbook, Apicus also wrote about culinary philosophy and the importance of presentation. He believed that food should be both delicious and visually appealing. He also emphasized the importance of using fresh, high-quality ingredients.
Overall, Apicius was a significant figure in the history of cuisine, food culture, and society. His cookbook has had a lasting impact on the way we eat and think about food. Several adaptations can be found on Amazon.
