by APICIUS, Marcus Gavius
Amsterdam: Janssonio-Waesbergios, 1709. The Art of Cooking in Roman Times
APICIUS, Marcus Gavius. Apicii Coelii De Opsoniis et Condimentis, Sive Arte Coquinaria, Libri Decem. Cum Annotationibus Martini Lister, è Medicis domesticis Serenissimae Majestatis Reginae Annae, et Notis selectioribus, variisque lectionibus integris, Humelbergii, Barthii, Reinesii, A. Van Der Linden, & Aliorum, ut & Variarum Lectionum Libello. Editio Secunda. Amsterdam: Janssonio-Waesbergios, 1709.
Second edition. Small octavo (7 5/8 x 4 3/8 inches; 193 x 111 mm.). Engraved frontispiece, [xxxvi], [2, blank], 277, [18, lectures], [25, index] pp. Title-page printed in red and black.
The frontispiece was designed and engraved by J. Goeree and depicts a Roman Kitchen with a staff of five preparing a meal.
Eighteenth century speckled calf, covers ruled in blind, expertly rebacked. Spine with five raised bands ruled in gilt, red morocco label lettered in gilt, edges sprinkled red, armorial bookplate on front paste-down. Neat ink signature of front free-endpaper, some minimal foxing, corners of binding worn, otherwise an excellent copy.
A fine scholarly edition of Apicius, the major source for our knowledge of the cookery of the Roman world. This second edition of his cookbook of 1709 is a considerably revised and augmented re-issue of Lister's London edition of 1705 with an added index.
Marcus Gavius Apicius (1st Century AD) is believed to have been a Roman gourmet and lover of luxury, who lived sometime in the 1st century AD, during the reign of Tiberius. The 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 work, now lost, by the Greek grammarian Apion. M. Gavius Apicius apparently owed his cognomen (his third name) to an earlier Apicius, who lived around 90 BC, whose family name it may have been: if this is true, Apicius had come to mean "gourmand" as a result of the fame of this earlier lover of luxury. The book also may have been authored by a number of different Roman cooks from the first century AD. Many of the recipes contain the ingredient Silphium, a plant that was used in classical antiquity as a seasoning, perfume, an aphrodisiac and medicine. Silphium became extinct in the first century CE.
Martin Lister (1639-1712) was a naturalist and chief physician to Queen Anne of England from 1709 till his death in 1712. in 1705 he published an edition of the recipes of the Roman cook Caelius (or Coelius) Apicius. The collection is arranged in ten books, and is usually called De re coquinaria. It is the only surviving cookery book that records Greek and Roman cuisine. It is thought to have been compiled in imperial Roman times. The recipes are organized similarly to a modern cookbook. The recipes which are thought to have been compiled in imperial Roman times are organized similarly to a modern cookbook. Apicius was at the beginning of the 18th century largely associated with gluttony and intemperance. 'In his lengthy Latin introduction, Lister tries to rescue Apicius from the charge of gluttony - and indeed to stress the health-giving properties of his recipes. Generations of moralizing historians had argued that the fall of Rome was at least partly down to excessive gourmandising. Lister takes the opposite view: the barbarian sack of Rome halted the Romans development of healthy, nourishing seasonings and sauces. Lister was, in the parlance of the time, a Modernist.
Bitting, p. 13; Cagle 1076; Graesse A160 (belle édition); Vicaire 32. (Inventory #: 05748)
APICIUS, Marcus Gavius. Apicii Coelii De Opsoniis et Condimentis, Sive Arte Coquinaria, Libri Decem. Cum Annotationibus Martini Lister, è Medicis domesticis Serenissimae Majestatis Reginae Annae, et Notis selectioribus, variisque lectionibus integris, Humelbergii, Barthii, Reinesii, A. Van Der Linden, & Aliorum, ut & Variarum Lectionum Libello. Editio Secunda. Amsterdam: Janssonio-Waesbergios, 1709.
Second edition. Small octavo (7 5/8 x 4 3/8 inches; 193 x 111 mm.). Engraved frontispiece, [xxxvi], [2, blank], 277, [18, lectures], [25, index] pp. Title-page printed in red and black.
The frontispiece was designed and engraved by J. Goeree and depicts a Roman Kitchen with a staff of five preparing a meal.
Eighteenth century speckled calf, covers ruled in blind, expertly rebacked. Spine with five raised bands ruled in gilt, red morocco label lettered in gilt, edges sprinkled red, armorial bookplate on front paste-down. Neat ink signature of front free-endpaper, some minimal foxing, corners of binding worn, otherwise an excellent copy.
A fine scholarly edition of Apicius, the major source for our knowledge of the cookery of the Roman world. This second edition of his cookbook of 1709 is a considerably revised and augmented re-issue of Lister's London edition of 1705 with an added index.
Marcus Gavius Apicius (1st Century AD) is believed to have been a Roman gourmet and lover of luxury, who lived sometime in the 1st century AD, during the reign of Tiberius. The 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 work, now lost, by the Greek grammarian Apion. M. Gavius Apicius apparently owed his cognomen (his third name) to an earlier Apicius, who lived around 90 BC, whose family name it may have been: if this is true, Apicius had come to mean "gourmand" as a result of the fame of this earlier lover of luxury. The book also may have been authored by a number of different Roman cooks from the first century AD. Many of the recipes contain the ingredient Silphium, a plant that was used in classical antiquity as a seasoning, perfume, an aphrodisiac and medicine. Silphium became extinct in the first century CE.
Martin Lister (1639-1712) was a naturalist and chief physician to Queen Anne of England from 1709 till his death in 1712. in 1705 he published an edition of the recipes of the Roman cook Caelius (or Coelius) Apicius. The collection is arranged in ten books, and is usually called De re coquinaria. It is the only surviving cookery book that records Greek and Roman cuisine. It is thought to have been compiled in imperial Roman times. The recipes are organized similarly to a modern cookbook. The recipes which are thought to have been compiled in imperial Roman times are organized similarly to a modern cookbook. Apicius was at the beginning of the 18th century largely associated with gluttony and intemperance. 'In his lengthy Latin introduction, Lister tries to rescue Apicius from the charge of gluttony - and indeed to stress the health-giving properties of his recipes. Generations of moralizing historians had argued that the fall of Rome was at least partly down to excessive gourmandising. Lister takes the opposite view: the barbarian sack of Rome halted the Romans development of healthy, nourishing seasonings and sauces. Lister was, in the parlance of the time, a Modernist.
Bitting, p. 13; Cagle 1076; Graesse A160 (belle édition); Vicaire 32. (Inventory #: 05748)