Apício: história da incorporação de um livro de cozinha na Alta Idade Média (séculos VIII e IX)
Wanessa Asfora
The famous cookery book assigned to a Roman called Apicius (probably 1st century AD) and entitled De coquinaria by 19th modern scholarship have come down us only through three manuscripts dated from 8 9 centuries, two of them written at the monasteries Fulda Tours. Important aspect, although little discussed. recipe is normally associated Imperial cuisine than medieval one. Assuming that copy apician men Early Middle Ages anchored in aspirations dynamic Carolingian Renaissance, this thesis examined socio-cultural framework explains reproduction incorporation cuisines related certain social environments time. For purpose, it was necessary investigate early thought about food, environmental cultural availability access ingredients and, finally, mechanism made possible establish locus for its incorporation. Key-words: Apicius; Renaissance; Cuisine; Food; Medicine; Ages;