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The Codex Salmasianus, Excerpta a Vinidario, Apiciana, III. B. de V. , Apiciana, No. i. Lan. — Edition by Lancilotus, Milan, 1498, Apiciana, Nos. 2-3. Tac. — Edition by Tacuinus, Venice, 1503, Apiciana, No. 4. Tor. — Edition by Torinus, Basel (and Lyons), 1541, Apiciana, Nos. 5-6. Hum. — Edition by Humelbergius, Zürich, 1542, Apiciana, No. 7. List. , 1709, Apiciana, Nos. 8-9. Bern. , Apiciana, Nos. 10-11. Bas. — Edition by Baseggio, Venice, 1852, Apiciana, No. 13. Sch. — Edition by Schuch, Heidelberg, 1867/74, Apiciana, Nos.
Medieval savants have squabbled in vain. Mrs. Pennell’s worries and the fears of the learned Englishmen that Apicius might be a hoax have proven groundless. Still, the mystery of this remarkable book is as perplexing as ever. The authorship will perhaps never be established. But let us forever dispel any doubt about its authenticity. Modern writers have never doubted the genuineness. To name but a few who believe in Apicius: Thudichum, Vollmer, Brandt, Vicaire, Rumohr, Schuch, Habs, Gollmer. What matters the identity of the author?
Old Apicius and Joseph Dommers Vehling really need no introduction. FREDERICK STARR Seattle, Washington, August 3, 1926. PREFACE The present first translation into English of the ancient cookery book dating back to Imperial Roman times known as the Apicius book is herewith presented to antiquarians, friends of the Antique as well as to gastronomers, friends of good cheer. Three of the most ancient manuscript books that exist today bearing the name of Apicius date back to the eighth and ninth century.
Cookery and Dining in Imperial Rome by Apicius
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