[Sca-cooks] Free redactions of Roman recipes

[JIMCHEVAL at aol.com]

Perhaps it would be better then to refer to Dalby:
 
_http://books.google.com/books?id=KdR4jRJCxEsC&lpg=PA17&dq=inauthor%3Adalby%
20apicius&pg=PA17#v=onepage&q&f=false_ 
(http://books.google.com/books?id=KdR4jRJCxEsC&lpg=PA17&dq=inauthor:dalby%20apicius&pg=PA17#v=onepage&q&f=false) 
 
The gist of his view is that the surviving collection might just contain a  
bit of the historical Apicius. But the dating for the whole is generally 
given  as the fourth to fifth century.
 
Here is what Laurioux says, in a study of the work's life in the Middle  
Ages:
 
" "The history of De re coquinaria then indeed belongs to the Middle Ages,  
and it does so fully...the text itself, such as it has come to us, was not 
set  before the fifth century and probably continued to evolve during the 
very early  Middle Ages". 
18
 
Cuisiner à l'Antique : Apicius au Moyen Age 
Bruno  Laurioux    lien Médiévales  lien    Year   1994    lien Volume    
13    lien Issue   26    lien pp.  17-38
 
http://persee.fr/web/revues/home/prescript/article/medi_0751-2708_1994_num_1
3_26_1294
 
The one thing I think we can say with certainty is that this is not a work  
by the historical Apicius, even if it possibly may contain traces of his  
writing.
 
Vinidarius of course is generally recognized as using different material,  
even if his effort is typically attached to the earlier work.
 
Otherwise, I hope it's clear that saying that Roman cooking remained  
important into the Middle Ages does not in the least mean people were using  
Pseudo-Apicius' recipes to make it. Probably transmission was primarily oral, as 
 it presumably was before the only extant Roman cookbook was written.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

Early  Medieval French wine
http://leslefts.blogspot.com/2014/03/early-medieval-french-wine.html




In a message dated 4/4/2014 5:45:43 P.M. Pacific Daylight Time,  
t.d.decker at att.net writes:

that  
combined Apicius's works on cooking and sauces and that one of these was  
incorporated in the compilation.  They also note that Vinidarius's  
excerpts 
from the 5th or 6th Centuries are from a different source than  the 
compilation.

So the whole question is not as cut and dried as  Wikipedia makes it  seem.