Recreating Ancient Roman Cuisine: A Journey Through the Recipes of Apicius

  • Thread starter rachmaninoff
  • Start date
In summary, the conversation revolves around the topic of recreating ancient recipes and identifying a particular delicacy mentioned in a Latin cookbook. The conversation also touches on the color of flamingos and the different languages and dialects known by the participants. The conversation ends with a humorous mention of rainbow koolaid flamingos.
  • #1
rachmaninoff
Has anyone here attempted to recreate these mysterious, centuries-forgotten recipes? I've just finished XIII/8. I won't tell you what it looks like just yet, I want to keep you guessing. :biggrin:

http://www.gutenberg.org/files/16439/16439-h/apicius.htm

Ova spongia ex lacte: ova quattuor, lactis heminam, olei unciam in se dissolvis, ita ut unum corpus facias. in patellam subtilem adicies olei modicum, facies ut bulliat, et adicies impensam quam parasti. una parte cum fuerit coctum, in disco vertes, melle perfundis, piper aspargis et inferes.
 
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  • #2
I have the book "A Taste of Ancient Rome". This is a really good recipe.

Apicius 174

Tisanum farricam: Infundis cicer, lenticulum, pisam. Defricas tisanum et cum leguminibus elixas. Ubi bene bullierit, olei satis mittis et super viridia concidis porrum, coriandrum, anetum, feniculum, betam, malvam,coliculum mollem; haec viridia minuta concisa in caccabum mittis. Coliculos elixas et teres feniculi semen satis, origanum, silfi, ligusticum. Postquam triveris, liquamine temperabis et super legumina refundis et agites. Coliculorum minutas super concidas.
 
  • #3
See if you can guess which delicacy this is.

Fenicopterum eliberas, lavas, ornas, includis in caccabum, adicis aguam, salem, anetum et aceti modicum. Dimidia coctura alligas fasciculum porri et coriandri ut coquatur. Prope cocturam defritum mittis, coloras. Adicies in mortarium piper, cuminum, coriandrum, laseris radicem, mentam, rutam, fricabis, suffundis acetum, adicies careotam, ius de suo sibi perfundis. Reexinanies in eudem caccabum, amulo obligas. Ius perfundis et inferes. Idem facies et in psittaco.

It's amazing how many words are easily recognizable from latin, you can get the overall idea of ingredients and style of cooking without even knowing latin. If you know Italian, there's very little that is not recognizable.
 
  • #4
I know what it is: Waffles
 
  • #5
Evo said:
If you know Italian, there's very little that is not recognizable.
Ancient Sanskrit
 
  • #6
tribdog said:
Ancient Sanskrit
:smile: :smile: I missed this post.
 
  • #7
busy making waffles?
 
  • #8
Evo said:
See if you can guess which delicacy this is.
Fenicopterum eliberas, lavas, ornas, includis in caccabum, adicis aguam, salem, anetum et aceti modicum. Dimidia coctura alligas fasciculum porri et coriandri ut coquatur. Prope cocturam defritum mittis, coloras. Adicies in mortarium piper, cuminum, coriandrum, laseris radicem, mentam, rutam, fricabis, suffundis acetum, adicies careotam, ius de suo sibi perfundis. Reexinanies in eudem caccabum, amulo obligas. Ius perfundis et inferes. Idem facies et in psittaco.
It's amazing how many words are easily recognizable from latin, you can get the overall idea of ingredients and style of cooking without even knowing latin. If you know Italian, there's very little that is not recognizable.
Damn, no one trying to show off their knowledge of latin, eh? Hey, I don't know much latin but I can surely tell the difference between a baked flamingo and roasted doormice.

This is flamingo, btw. Let's see Alton Brown tackle this one.
 
  • #9
IT's the other pink meat
 
  • #10
tribdog said:
busy making waffles?
Yeah, with garum (sun rotted fish) that liquefies into a sauce. YUM!

I swear I would not be able to eat the food they served back then.
 
  • #11
tribdog said:
IT's the other pink meat
You know they only turn pink from the shellfish they eat. Or is that a myth? Damn, I'm too tired to check.

edit: HAH! I was right, AS ALWAYS! The young hatch with white plumage, but the feathers of a flamingo in adulthood range from light pink to bright red, due to carotenoids obtained from their food supply

I'm such a wealth of useless knowledge.

http://en.wikipedia.org/wiki/Flamingo
 
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  • #12
I'm pretty sure we never had the word for flamingo on our vocabulary lists when I took Latin.
 
  • #13
Evo said:
You know they only turn pink from the shellfish they eat. Or is that a myth? Damn, I'm too tired to check.
edit: HAH! I was right, AS ALWAYS! The young hatch with white plumage, but the feathers of a flamingo in adulthood range from light pink to bright red, due to carotenoids obtained from their food supply
I'm such a wealth of useless knowledge.
http://en.wikipedia.org/wiki/Flamingo
did you also know that most zoos can't feed them that diet so they have to add food coloring or else they end up with white flamingos. They can also add different colors and have a rainbow of flamingos, but zoos aren't as adventurous or artistic as I would be. About the only color flamingo I wouldn't have would be pink.
Http:www.Imightbefullofit.com[/URL]
I don't fact check.
 
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  • #14
I learned Latin in Church and then in cookbooks. I have a very skewed view of latin. :bugeye: My ex-fiance was actually schooled in latin and speaks it fluently as well as Greek, Italian, Palermitan & Sicilian dialects, French, English, Spanish & Polish. I had to learn cookbooks in Palermitan, Siciilian and Corsican & Sardinian. I have one cool cookbook that translates between the different dialects.
 
  • #15
tribdog said:
did you also know that most zoos can't feed them that diet so they have to add food coloring or else they end up with white flamingos. They can also add different colors and have a rainbow of flamingos, but zoos aren't as adventurous or artistic as I would be. About the only color flamingo I wouldn't have would be pink.
Http:www.Imightbefullofit.com[/URL]
I don't fact check.[/QUOTE]The rainbow koolaid flamingos are the best. :biggrin:
 
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FAQ: Recreating Ancient Roman Cuisine: A Journey Through the Recipes of Apicius

What is "Apicius, de re coqvinaria"?

"Apicius, de re coqvinaria" is a collection of ancient Roman recipes, believed to have been written by a man named Apicius during the 4th or 5th century AD.

Who was Apicius?

Apicius was a Roman gourmet and lover of luxury who is believed to have lived during the 1st century AD. He was known for his extravagant lifestyle and his love for fine food and wine.

How many recipes are included in "Apicius, de re coqvinaria"?

There are approximately 500 recipes included in "Apicius, de re coqvinaria". However, the exact number may vary depending on the edition or translation.

Are all of the recipes in "Apicius, de re coqvinaria" authentic?

No, not all of the recipes in "Apicius, de re coqvinaria" are considered authentic. Some may have been added or modified by later authors, and some may have been lost or mistranslated over time.

How is "Apicius, de re coqvinaria" relevant today?

"Apicius, de re coqvinaria" provides a valuable insight into the culinary practices and tastes of ancient Rome. It also serves as a historical document, showcasing the evolution of cooking techniques and ingredients over time.

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