About of VINIDARIUS
Whitcoulls Online
. This work supplies a referenced parallel text (Latin and English) of "Apicius" and of the excerpts from "Apicius" done by Vinidarius.
Notes About Apicius
. Apart from these manuscripts, some fragments made by Vinidarius, an Ostragoth living in Northern Italy in the fifth or sixth century, have survived in an eighth century manuscript.
Notes About Apicius
. Apart from these manuscripts, some fragments made by Vinidarius, an Ostragoth living in Northern Italy in the fifth or sixth century, have survived in an eighth century manuscript.
LacusCurtius • Apicius, De Re Coquinaria, — Editor's Review
. As a matter of fact, the Excerpts by Vinidarius, found in the codex Salmasianus prove this theory and give rise to the assumption that the Apicius book was a standard work for cookery that existed at one time or other in a far more copious volume and that the present Apicius is but a fragment of a formerly vaster and more complex collection of culinary and medical formulae.. Luxurious finish, elaborate illumination point to the fact that our book (the Vatican copy) was intended for the use in some aristocratic household.h2 The Excerpts of Vinidarius And now, from a source totally different than the two important manuscripts so much discussed here, we receive additional proof of the authenticity ofp21 Apicius.. The excerpta encourage the belief that at the time of Vinidarius (got.. Indeed, the corruption and degeneration of this term, garum , had so advanced at the time of Vinidarius in the fifth century as to lose even its association with any kind of fish.
info: VINIDARIUS
herbs-cooking-msg
. 56, 146, 164, 184, 211) In the Excerpts of Vinidarius, an Ostrogoth living in North Italy in the fifth or sixth century, his "Brevis Pimentorum" ("List of Condiments") includes both spica indica and spicanardi, suggesting that the two are not precisely the same thing.
Gianos sweets
. There is, however, no evidence that it was used in cooking in Antiquity as our main sources Archestratus, Apicius, Vinidarius and Anthimus mention only honey and must as sweeteners (2).
Oldcook : épices médiévales
. P our trouver le clou de girofle dans la liste des épices indispensables dans une maison pour pourvoir à tous les assaisonnements, il faut attendre les Apici Excerpta, extraits d'Apicius, par Vinidarius, supplément au De Re Coquinaria d'Apicius, vraisemblablement écrit vers le 6 e siècle.
www.bookofraiforum.com -> Spices and Spice Routes
. To this he added a second level of flavors, either sweetness or sourness depending on the dish.Another 5th century Roman cookery book, The Excerpts of Vinidarius, starts with a list of herbs and spices a cook should have.