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vol.22 issue1Dioniso, dios del lagar, dador del vino (AP IX 524) author indexsubject indexarticles search
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Universum (Talca)

On-line version ISSN 0718-2376

Abstract

LEJAVITZER LAPOUJADE, Amalia. El vino en la gastronomía romana antigua: clases y usos en De re Coquinaria de Apicio. Universum [online]. 2007, vol.22, n.1, pp.12-19. ISSN 0718-2376.  http://dx.doi.org/10.4067/S0718-23762007000100002.

In this article there is studied what news as for wines provides the book De re coquinaria, attributed to Apicius; there is analyzed what paper recovered the wine in the Roman ancient gastronomy, which broths were used for cooking, and with what purpose. According to Apicius' testimony, the wine turned out to be an extremely versatile liquid for the Roman cookery of the antiquity: it served to season, to preserve and to cook food; to give color to the saucers; to sweeten, as substitute of the honey, and even to prepare remedies, digestive drinks and restorative tonics

Keywords : Apicius; Cookery; De re coquinaria; Gastronomy; Vinegar; Wine.

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