Chapter II: Preface: xvii

THE BOOK OF APICIUS
A critical review of its times, its authors,
and their sources, its authenticity and
practical usefulness in modern times 1

THE RECIPES OF APICIUS AND THE EXCERPTS FROM
APICIUS BY VINIDARIUS
Original translation from the most reliable
Latin texts, elucidated with notes and comments 41

APICIANA
A bibliography of Apician manuscript books and
printed editions 251

DICTIONARY OF CULINARY TERMS AND INDEX 275

ILLUSTRATIONS

A--FACSIMILES

Made from originals and reproductions in the author's collection

PAGE
1 BREVIS PIMENTORUM, Excerpts of Vinidarius, 8th Century 234
2 INCIPIT CONDITUM PARADOXUM, Vatican MS, 9th Century 253
3 COLOPHON, Signerre Edition, Milan, 1498 260
4 TITLE PAGE, Tacuinus Edition, Venice, 1503 262
5 OPENING CHAPTER, same 232
6 TITLE PAGE, Schola Apitiana, Antwerp, 1535 206
7 TITLE PAGE, Torinus Edition, Basel, 1541 220
8 TITLE PAGE, Torinus Edition, Lyons, 1541 263
9 TITLE PAGE, Humelbergius Edition, Zürich, 1542 265
10 TITLE PAGE, Lister Edition, London, 1705 267
11 VERSO of Title Page, Lister Edition, London, 1705 268
12 TITLE PAGE, Lister Edition, Amsterdam, 1709 250
13 FRONTISPICE, Lister Edition, Amsterdam, 1709 156
14 BANQUET SCENE, from an ancient vase (opposite)

B--PEN AND INK DRAWINGS BY THE AUTHOR

Sketched from scenes and objects at Pompeii, Naples, Berlin and Chicago. Most of the ancient objects are in the National Museum of Naples with many replicas in the Field Museum, Chicago. The treasure found in 1868 near Hildesheim is in the Kaiser Friedrich Museum in Berlin

PAGE

15 APICII LIBRI X, Latin title of present edition,
hand-lettered (facing title)

16 DIAGRAM of Apicius manuscripts and printed editions 252

17 GREAT CRATER, Hildesheim Treasure 140

18 THERMOSPODIUM, plain, Naples 90

19 THERMOSPODIUM, elaborate, Naples 72

20 DESSERT or Fruit Dish, Shell, Naples 125

21 DESSERT or Fruit Bowl, fluted 61

22 TABLE, square, adjustable, Naples 138

23 TABLE, round, Naples 122

24 PAN, Frying, round, Naples 155

25 PAN, Frying, oval, Naples 159

26 PAN, Service Saucepan, with decorated handle, Hildesheim 73

27 SERVICE DISH, oval, with two handles, Hildesheim Treasure 43

28 PAN, Saucepan, with handle, Hercules motif, Naples 222

29 PLATTER for Roast, Hildesheim Treasure 219

30 PLATTER, The Great Pallas Athene Dish, Hildesheim 158

31 TRIPOD for Crater, Hildesheim Treasure 40

32 EGG SERVICE DISH, Hildesheim Treasure 93

33 WINE DIPPER, Naples 3

34 DIONYSOS CUP, Hildesheim Treasure 141

35 CANTHARUS, Theatrical Decoration, Hildesheim Treasure 231

36 CANTHARUS, Bacchic Decoration, Hildesheim Treasure 274

37 COLANDER, Naples 58

38 WINE PITCHER, Diana handle, Naples 208

39 WINE PRESS, Reconstruction in Naples 92

40 GONG for Slaves, Naples 42

41 WINE STOCK ROOM, Pompeii 124

42 CASA DI FORNO, Pompeii 2

43 SLAVES operating hand mill, reconstruction in Naples 60

44 STEW POT, No. 1, Caccabus, Naples 183

45 STEW POT, No. 2, Caccabus, Naples 209

46 STEW POT, No. 3, Caccabus, Naples 223

47 STEW POT, No. 4, Caccabus, Naples 235

48 CRATICULA, combination broiler and stove, Naples 182

49 "LIBRO COMPLETO" (End of Book)

EXPLANATION OF TYPESETTING, ABBREVIATIONS, AND SYSTEM OF NUMBERING

TEXT AND HEADINGS

The original ancient text as presented and rendered in the present translation is printed in capital letters.

Matter in parenthesis () is original. Matter in square brackets [] is contributed by the translator.

In most of the early originals the headings or titles of the formulæ are invariably part of the text. In the present translation they are given both in English and in the Latin used by those originals which the translator considered most characteristic titles.

They have been set in prominent type as titles over each formula, whereas in the originals the formulæ of the various chapters run together, in many instances without distinct separation.

NUMBERING OF RECIPES

A system of numbering the recipes has therefore been adopted by the translator, following the example of Schuch, which does not exist in the other originals but the numbers in the present translation do not correspond to those adopted by Schuch for reasons which hereafter become evident.

NOTES AND COMMENTS BY THE TRANSLATOR

The notes, comments and variants added to each recipe by the translator are printed in upper and lower case and in the same type as the other contributions by the translator, the Apiciana, the Critical Review and the Vocabulary and Index.

For the sake of convenience, to facilitate the study of each recipe and for quick reference the notes follow in each and every case such ancient recipe as they have reference to.

ABBREVIATIONS

NY--The New York Codex (formerly Cheltenham), Apiciana, I
Vat.--The Vatican Codex, Apiciana, II.
Vin.--The Codex Salmasianus, Excerpta a Vinidario, Apiciana, III.
B. de V.--Edition by Bernardinus, Venice, n.d., Apiciana, No. 1.
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.--Edition by Lister, London, 1705, Amst., 1709, Apiciana,
Nos. 8-9.
Bern.--Edition by Bernhold, Marktbreit, etc., Apiciana,
Nos. 10-11.
Bas.--Edition by Baseggio, Venice, 1852, Apiciana, No. 13.
Sch.--Edition by Schuch, Heidelberg, 1867/74, Apiciana,
Nos. 14-15.
Goll.--Edition by Gollmer, Leipzig, 1909, Apiciana, No. 16.
Dann.--Edition by Danneil, Leipzig, 1911, Apiciana, No. 17.
G.-V.--Edition by Giarratano-Vollmer, Leip. 1922, Apiciana,
No. 19.
V.--The present translation.
Giarr.--Giarratano; Voll.--F. Vollmer; Bran.--Edward Brandt.