Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD. Though impossible to prove a connection, the book is attributed to fabled Roman gourmand, Marcus Gavius Apicius. While the cookbook is meant for home cookery, it reflects a lavish, upper class diet of the era with an emphasis on rich meats and exotic spices. The Piranha Club will team up with Matt Zatkoff (Brewery Zatkoff) on April 12th to interpret five recipes from this enigmatic tome.
“”Apicius the Writer Most of the Apician directions are vague, hastily jotted down, carelessly edited. One of the chief reasons for the eternal misunderstandings! Often the author fails to state the quantities to be used. He has a mania for giving undue prominence to expensive spices and other (quite often irrelevant) ingredients. Plainly, Apicius was no writer, no editor. He was a cook. He took it for granted that spices be used within the bounds of reason, but he could not afford to forget them in his formulæ.”
4/12: Piranha Club: Apicius
April XII, 7PM
@ Roots & Culture 1034 N Milwaukee Ave.
The Piranha Club cooks from Apicius
Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD. Though impossible to prove a connection, the book is attributed to fabled Roman gourmand, Marcus Gavius Apicius. While the cookbook is meant for home cookery, it reflects a lavish, upper class diet of the era with an emphasis on rich meats and exotic spices. The Piranha Club will team up with Matt Zatkoff (Brewery Zatkoff) on April 12th to interpret five recipes from this enigmatic tome.
Menu:
Salt Fish Balls in Wine Sauce
Asparagus Custard
A Tempting Dish of Peas
Dainty Dish of Kid
Cheese and Honey
$45
Pay HERE
Wine included.
Vegetarians welcome.
Limit 30 seats.
“”Apicius the Writer Most of the Apician directions are vague, hastily jotted down, carelessly edited. One of the chief reasons for the eternal misunderstandings! Often the author fails to state the quantities to be used. He has a mania for giving undue prominence to expensive spices and other (quite often irrelevant) ingredients. Plainly, Apicius was no writer, no editor. He was a cook. He took it for granted that spices be used within the bounds of reason, but he could not afford to forget them in his formulæ.”