Apicius: A Critical Edition with an Introduction and an English Translation of the Latin Recipe Text by Christopher Grocock and Sally Grainger

References

• J. Edwards, The Roman Cookery of Apicius (New York, 1984); B. Flower and E. Rosenbaum (eds), The Roman Cookery Book: A Critical Translation of the Art of Cooking by Apicius for Use in Study and the Kitchen (London, 1958).
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• J. D. Vehling (ed.), Apicius, Cookery and Dining in Imperial Riome (New York, 1977 [1936]).
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• Here is a non-exhaustive list of literature in English: S. Grainger, Cooking Apicius. Roman Recipes for Today (Totnes: Prospect Books, 2006); A. Dalby and S. Grainger, The Classical Cookbook (Los Angeles, CA, 1996); P. Faas, Around the Roman Table (Hampshire, 1994).
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• Sometimes a geographical appellation can be deceptive. For instance, in my in home state of Quebec, the “pâté chinois” dish has nothing to do with China, but a lot more with the traditional English shepherd's pie or the French hachis parmentier. Cato, for example, gives a must cake recipe: De Agricultura, 121.
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• Page 15, n. 5, should read “Pliny the Elder, HN, XIX, 38–45,” not “38-35;” p. 27, n. 4 is n. 61; p. 38, n. 2: Appendix 4 should be Appendix 2; there are three footnotes numbered 2 on p. 54; p. 82 should read “Dioscorides, De materia medica, 2.81; 96 “(not “11.81; 96”); there are two footnotes numbered 4 on p. 119.
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• I think the analysis in J. Wilkins and S. Hill, Food in the Ancient World (Oxford, 2006, pp. 2, 245) is closer to the truth than Grocock and Grainger's hypothesis (p. 95, n. 2).
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• Hegesippos, frag. 1 (K.-A) in Athenaeus, VII.290b; Euphron, frag. 11 (K.-A.) in Athenaeus, I.7f.
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• Athenaeus, IX.376c ff.; XIV.658e ff.
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• Petronius, Satyricon, 49–50.
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• C. A. Forbes, ‘The Education and Training of Slaves in Antiquity,” Transactions and Proceedings of the American Philological Association, 86 (1955), pp. 321–60; S. L. Mohler, “Slaves Education in the Roman Empire,” Transactions and Proceedings of the American Philological Association, 71 (1940), pp. 262–80.
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• Forbes, ‘The Education and Training of Slaves in Antiquity,” p. 351.
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• Even doctors, as proposed by E. Brandt, Untersuchungen zum Römischen Kochbuche (Leipzig, 1927, p. 130).
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• G. Berthiaume, Les rôles du mageiros (Leiden and Montreal, 1982).
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• Berthiaume, Les rôles du mageiros, pp. 36–7, 79.
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• Xenophon, Economics, IV.2-3; J.-P. Vernant, “Travail et nature dans la Grece ancienne,” in Id., P. Vidal-Naquet (ed.), Travail et esclavage en Grece ancienne (Paris, 1988, pp. 1–23); C. Mosse, The Ancient World at Work (London, 1969, p. 25).
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• J. Wilkins, The Boastful Chef, op. cit., p. 87. As for slaves who were cooks in Ancient Greece, John Wilkins knows only two examples (p. 408).
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• Anaxippus frag. 1 (K.-A.) in Athenaeus, IX.403e–404e.
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• F. Dupont, “Les mots grecs du banquet romain,” Metis, 3 (2005), pp. 35–56. The influence of Greek cultural practices is attested very early in Rome and Etruria, at least at the end of the eighth century: P. Schmtt Pantel, La cite au banquet (Rome, 1992, pp. 42–5).
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• J. Wilkins, “Land and Sea,” in B. K. Gold and J.-F. Donahue (eds), Roman Dining (Baltimore, 2005, p. 24); E. Stein-Hölkeskamp, “Culinarisches Codes,” Klio, 84 (2002), pp. 476–8; K.-J. Hölkeskamp, “Exempla und mos maiorum,” in H.-J. Gehrke, A. Möller (ed.), Vergangenheit und Lebenswelt (Tübingen, 1996, p. 312).
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• Athenaeus, XII.537f.
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• Athenaeus, IX.398e. D. Braund, “Learning, Luxury and Empire,” in J. Wilkins (ed.), Athenaeus and His World (Exeter, 2000, p. 13); C. B. Gulick (ed.), Athenaeus. The Deipnosophists, Vol. I (London and Cambridge, MA, 1927, p. ix).
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• C. Jacob, “Ateneo, O il dedalo delle parole,” in L. Canfora (ed.), Ateneo. I Deipnosofisti (Rome, 2001, p. xxviii); G. Zecchini, La cultura storica di Ateneo (Milan, 1989, p. 11–13); B. Baldwin, “Athenaeus and His Work.” Acta Classica, 19 (1976), p. 42.
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• SLOW LIVING by Wendy Parkins and Geoffrey Craig (Oxford: Berg Publishers, 2006)
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