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Apicius, de re coqvinaria

  1. Jan 19, 2006 #1
    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

     
    Last edited by a moderator: Jan 19, 2006
  2. jcsd
  3. Jan 19, 2006 #2

    Evo

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    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.
     
  4. Jan 19, 2006 #3

    Evo

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    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.
     
  5. Jan 19, 2006 #4
    I know what it is: Waffles
     
  6. Jan 19, 2006 #5
    Ancient Sanskrit
     
  7. Jan 22, 2006 #6

    Evo

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    :rofl: :rofl: I missed this post.
     
  8. Jan 22, 2006 #7
    busy making waffles?
     
  9. Jan 22, 2006 #8

    Evo

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    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.
     
  10. Jan 22, 2006 #9
    IT's the other pink meat
     
  11. Jan 22, 2006 #10

    Evo

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    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.
     
  12. Jan 22, 2006 #11

    Evo

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    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
     
    Last edited: Jan 22, 2006
  13. Jan 22, 2006 #12

    Moonbear

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    I'm pretty sure we never had the word for flamingo on our vocabulary lists when I took Latin.
     
  14. Jan 22, 2006 #13
    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
    I don't fact check.
     
  15. Jan 22, 2006 #14

    Evo

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    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.
     
  16. Jan 22, 2006 #15

    Evo

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    The rainbow koolaid flamingos are the best. :biggrin:
     
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