Cookery and Dining in Imperial Rome Part 77

CaeLII APICII || DE || OPSONIIS || ET || CONDIMENTIS || SIVE || ARTE COQUINARIA || LIBRI X || c.u.m || LECTIONIBUS VARIIS || ATQUE INDICE || EDIt.i.t || JOANNES MICHaeL BERNHOLD || COMES PALATINATUS CaeSAREUS, PHIL. ET || MED.

D. SERENISSIMO MARCHIONI BRAN || DENBURGICO-ONOLDINO-CULBACENSI || A CONSILIIS AULae, PHYSICUS SUPREMA || RUM PRaeFECTURARUM VFFENHEMENSIS || ET CREGLINGENSIS, ACADEMIae IMPERIALI || NATURae SCRUTATORUM ADSCRIPTUS.

The first edition. The t.i.tle page has a conspicuously blank s.p.a.ce for the date etc. of the publication, but this is found at the foot of p.

81, where one reads: Marcobraitae, Excudebat Joan. Val. Knenlein, M. D. CC. Lx.x.xVII. 8vo. Fine large copy, bound in yellow calf, gilt, with dentelles on edges and inside, by J. Clarke, the binding stamped on back, 1800. Dedication and preface, pp. XIV. The ten books of Apicius commence with p. 1 and finish on p. 81, with the date, as above. Index capitulum, pp. 82-85; Lectiones Variantes collectae ex Editione Blasii Lanciloti, pp. 86-108, at the end of same: "Sedulo hae Variantes ex Blasii Lanciloti editione sunt excerpta ab Andrea Gozio Scholae Sebaldinae Norimbergiensis Collega." Variantes Lectiones, Lib.

I. Epimeles, pp. 109-112, with a note at the head of the same that these variants occur in the Vatican MS. These four pages are repeated in the next chapter, pp. 113-130, "Variae Lectiones Ma.n.u.scripti Vaticani," headed by the same note, the text of which is herewith given in full. Bernhold states that these Variae Lectiones have been taken from the second Lister edition (No. 8) where they are found following p. 277. The first Lister edition does not contain these Variae, nor does Lister have the Variantes ex Blasii Lanciloti. The following note to the Vatican variants appears in the second Lister edition also:

"Apicii collatio c.u.m antiquissimo codice, literis fere iisdem, quibus Pandectae Florentinae, scripto; qui seruatur hodie Romae in Bibliotheca Vaticana, inter libros MSS., qui fuere Ducis Vrbinatium, sed, nostris temporibus extincta illa familia Ducali, quae Ducatum istum a Romanis Pontificibus in feudum tenuerat, Vrbino Romam translati, et separato loco in bibliotheca Vaticana respositi sunt. Contulit Henricus Volkmarus [Lister: Volkmas] Scherzerus, Lipsiensis. E bibliotheca Marquardii Gudii ad I. A. Fabricium, et, ex huius dono, ad Theodorum Ianssonium ab Almeloueen transmigrauere; qui illas suae, Amstelodami 1709 8vo in lucem prolatae; Apicii editioni inseri curauit."

On pp. 131-154 are found the Lectiones Variantes Humelbergianae, and on pp. 155-156 the Lectiones differentes etc. On pp. 157-228 the Index Vocabulorum ac Rerum notabiliorum etc.; on pp. 229-30 the Notandum adhuc. One blank leaf.

Described by Vicaire, 33, who has only seen the 1791 edition; G.-Drexel, No. 165; Brunet I. 343. Neither Vicaire nor Georg-Drexel have the date and place of publication, which in our copy is hidden on p. 81.

Georg reads Apicii Clii instead of the above. On the fly leaf the autograph of G. L. Fournier, Bayreuth, 1791.

Bernhold has based his edition upon Lister and on the edition by Blasius Lancilotus, Milan, 1490, (our No. 2, which see.) Aside from the preface in which Bernhold names this and other Apicius editions, unknown to the bibliographers, the editor has not added any of his own observations. Being under the influence of Lister, he joins the English editor in the condemnation of Torinus. His work is valuable because of the above mentioned variants.

NO. 11, A.D. 1791, LuBECK

[Same as above] The Second Edition. Vicaire, 33. not in G.-Drexel nor Pennell.

NO. 12, A.D. 1800, ANSBACH

APITIUS CLIUS DE RE CULINARIA. Ed. Bernhold. 8vo. Ansbachii, 1800.

Ex Georg, No. 1076; not in Vicaire nor in Pennell. Though listed by Georg, it is not in the Drexel collection.

NO. 13, A.D. 1852, VENICE

APITIUS CaeLIUS DELLE VIVANDE E CONDIMENTI OVVERO DELL' ARTE DE LA CUCINA. VOLGARIZZAMENTO CON ANNOTATIONI DI G. BASEGGIO.

8vo, pp. 238. With the original Latin text. Venezia, 1852, Antonelli.

Ex Georg-Drexel, No. 1077.

NO. 14, A.D. 1867, HEIDELBERG

APICI CaeLI || DE || RE COQUINARIA LIBRI DECEM. || NOVEM CODIc.u.m OPE ADIUTUS, AUXIT, RESTI || TUIT, EMENDAVIT, ET CORREXIT, VARIARUM || LECTIONUM PARTE POTISSIMA ORNAVIT, STRIC || TIM ET INTERIM EXPLANAVIT || CHR. THEOPHIL. SCHUCH. || HEIDELBERGae, 1867.

8vo. pp. 202.

Ex Vicaire, 33; Not in G.-Drexel, not in Pennell.

NO. 15, A.D. 1874

[The same] EDITIO SECUNDA HEIDELBERGae, 1874, [Winter].

Although G.-Drexel, No. 1075, reads Apitius Clius, our copy agrees with the reading of Vicaire, col. 889, appendix. Not in Pennell.

Brandt (Untersuchungen [No. 29] p. 6) calls Schuch _Wunderlicher Querkopf_. He is correct. The Schuch editions are eccentric, worthless.

NO. 16, A.D. 1909, LEIPZIG

DAS APICIUS-KOCHBUCH AUS DER ALTRoMISCHEN KAISERZEIT. Ins Deutsche ubersetzt und bearbeitet von Richard Gollmer. Mit Nachbildungen alter Kunstblatter, Kopfleisten und Schlusstucke. Breslau und Leipzig bei Alfred Langewort, 1909. 8vo. pp. 154.

NO. 17, A.D. 1911, LEIPZIG

APICIUS CaeLIUS: ALTRoMISCHE KOCHKUNST IN ZEHN BuCHERN. Bearbeitet und ins Deutsche ubersetzt von Eduard Danneil, Herzoglich Altenburgischer Hoftraiteur. Leipzig: 1911: Herausgabe und Verlag: Kurt Daweritz, Herzoglich Altenburgischer Hoftraiteur Obermeister der Innung der Koche zu Leipzig und Umgebung. 8vo, pp. XV + 127.

NO. 18, A.D. 1922, LEIPZIG

APICII || LIBRORVM X QVI DICVNTVR || DE RE COQVINARIA || QVae EXTANT || EDIDERVNT || C. GIARRATANO ET FR. VOLLMER || LIPSIae IN aeDIBVS B. G. TEVBNERI MCMXXII.

NO. 19, A.D. 1933, PARIS

LES DIX LIVRES DE CUISINE D'APICIUS traduits du latin pour la Premiere fois et commentes par Bertrand Guegan. Paris Rene Bonnel editeur rue Blanche, No. 8.

No date (_in fine_ October 16th, 1933). Three blank leaves, false t.i.tle; on verso, facing the t.i.tle page (!) "_du meme auteur_"--a full-page advertis.e.m.e.nt of the author's many-sided publications, past and future. t.i.tle page, verso blank. On p. ix _Introduction_, a lengthy discourse on dining in ancient times, including a mention of Apician ma.n.u.scripts and editions. This commences on p. Li with _Les Ma.n.u.scrits d'Apicius_. The _Introduction_ finishes on p. Lxxviii. On p. 1 _Les Dix Livres d'Apicius_, on p. 2 a facsimile in black of the _incipit_ of the Vatican ma.n.u.script, Apiciana II. On p. 3 commences the translation into French of the Apician text, finishing on p. 308.

_Table a.n.a.lytique_ (index) pp. 309-322. Follow three unnumbered sheets, on the first page of which is the _Justification du tirage_, with the date of printing and the printer's name, Durand of Chartres.

The copies printed are numbered from 1 to 679. The copy before us is No. 2; copies 1 to 4 are printed on Montval vellum, 5 to 29 on Dutch Pannekoek vellum, the rest, 30 to 679 on Vidalon vellum paper.

Unfortunately, the present work did not reach us until after ours had gone to press. The text of this edition, the first to appear in the French language, could not be considered in our work, for this reason.

However, a few casual remarks about it may be in order here.

A hasty perusal reveals the disconcerting fact that the editor has been influenced by and has followed the example of Schuch by the adoption of his system of numbering the recipes. We do not approve of his inclusion of the excerpts of Vinidarius in the Apician text.

The observations presented in this edition are rich and varied. The material, comprising the _Introduction_ and also the explanatory notes to the recipes are interesting, copious and well-authenticated.

The editor reveals himself to be a better scholar, well-read in the cla.s.sics, than a practical cook, well-versed in kitchen practice.

Frequently, for instance, he confounds _liquamen_ with _garum_, the age-old shortcoming of the Apician scholars.

The advertis.e.m.e.nt facing the t.i.tle page of this work is misplaced, disturbing.

Nevertheless, we welcome this French version which merits a thorough study; this we hope to publish at some future date. Any serious and new information on Apicius is welcome and much needed to clear up the mysteries. The advent of a few additional cooks on the scene doesn't matter. Let them give lie to the old proverb that too many cooks spoil the broth. Apicius has been so thoroughly scrambled during the sixteen-hundred years preceding his first printing which started the scholars after him. So far, with the exception of a few minor instances, they have done remarkably well. The complete unscrambling can be done only by many new cooks, willing to devote much pain and unremunerative, careful, patient work in discovering new evidence and adding it to what there is already, to arrive at the truth of the matter.

NO. 20, A.D. 1926-1936, CHICAGO

Apicius, J. D. Vehling, the present edition.