Apician morsels, or, Tales of the table, kitchen, and larder: with reflections on the dietic productions of early writers; on the customs of the Romans in eating and drinking; on table ceremonies, and rules of conviviality and good breeding; with select epicurean precepts, gourmond maxims and medicines, &c., &c.

  • Humelbergius, Dick, secundus.
Date:
1834
Catalogue details

Licence: Public Domain Mark

Credit: Apician morsels, or, Tales of the table, kitchen, and larder: with reflections on the dietic productions of early writers; on the customs of the Romans in eating and drinking; on table ceremonies, and rules of conviviality and good breeding; with select epicurean precepts, gourmond maxims and medicines, &c., &c. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    than eolewort and cabbage. The supping room was usually adorned with trophies and noble relics of their predecessors, as the other part of the house named Atrium, was with their images. “ Vel tibi Medorum pugnaces ire per hostes, Atque ornare tuam fixa per anna domum.” Hungry fellows, who were nimble at their meat, were said to have ccilceatos dentes. At all stately suppers, there were three services or parts: the first was called gustatio, cintecena, or promulsis.* It was composed of such dishes as whetted the appetite, and prepared the stomach for more solid and corro- borating viands. The fruits most in season were then served up, with eggs, sallad, oysters, asparagus, &c. The second course was named ccena, because it constituted the principal part of the supper, the principal dish of which was called caput ccence, or fundamentum ccbucb, as the first the proemium, and the last the epilogue. For the last were reserved all kinds of fruits, cream, but particularly apples, as they did eggs in the first.f Their suppers * Quia dabatur ante Mulsum, antiqui non nisi mulso primam sitem sedabant. Rosin, lib. 5. cap. 25. t Hence the proverb ab ovo ad mala, from the beginning to the end.