Cuisiner à l'Antique : Apicius au Moyen Age
Bruno Laurioux
The ancient way of cooking : Apicius in the Middle Ages - Assembled late fourth century, cookbook which tradition has attributed to had a predominantly medieval destiny. Serving as practical and living text until sixth it became known from that time onward purely literary dead work. This was notably case during Carolingian Renaissance, when scriptoria Tours Fulda produced manuscripts where, seems, Loup de Ferrières, well all those who were inspired by it, used Apicius' text. It afterwards practically forgotten, its rediscovery fifteenth century humanists. credit for this is due not Poggio, but Enoch Ascoli, brought manuscript back Italy. rediscovery, however, only limited influence, with exception Roman Academy Pomponio Leto, where Platina define his humanist gastronomy.
Medievales|HAL (Le Centre pour la Communication Scientifique Directe)|HAL (Le Centre pour la Communication Scientifique Directe)