page_title: Apicius
section_title: Organization
hierarchical_section_title: Apicius / Organization
caption_attribution_description: English: Apicius, De Re Culinaria (Leiden: Sebastianus Gryphium), 1541.
context_page_description: Apicius is a collection of Roman cookery recipes, thought to have been compiled in the 1st century AD and written in a language in many ways closer to Vulgar than to Classical Latin; later recipes using Vulgar Latin were added to earlier recipes using Classical Latin. Based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century: "The history of De Re Coquinaria indeed belongs then to the Middle Ages".
  The name "Apicius" is taken from the habits of an early bearer of the name, Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century AD during the reign of Tiberius. He is sometimes erroneously asserted to be the author of the book pseudepigraphically attributed to him.
  Apicius is a text to be used in the kitchen. In the earliest printed editions, it was usually called De re coquinaria, and attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies Ofellas Apicianas. It is also known as De re culinaria.
context_section_description: The Latin text is organized in ten books with Greek titles, in an arrangement similar to that of a modern cookbook:
  Epimeles — The Careful Housekeeper
  Sarcoptes — The Meat Mincer, Ground-beef
  Cepuros — The Gardener, Vegetables
  Pandecter — Many Ingredients
  Ospreon — Pulse, Legumes
  Aeropetes — Birds, Poultry
  Polyteles — The Gourmet
  Tetrapus — The Quadruped, Four-legged animals
  Thalassa — The Sea, Sea-food
  Halieus — The Fisherman
caption: Apicius, De re culinaria (Lyon: Sebastianus Gryphium, 1541)
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