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	April 17: Apicius dines with Taurus 2
		Apicius bought the tastiest ingredients for his elaborate banquets, but the final decision was made by his astrologer.
		Apicius believed that the zodiacal calendar determined what foods should be served, and when to host the banquet.
		Apicius believed that the Taurean personality was that of a decisive, organized leader with special skills as an organizer.
	www.dailytidings.com /2001/news0425/columnists/columnists-01.php (525 words)

	Apicius - Wikipedia, the free encyclopedia
		Apicius is the title of a collection of Roman cookery recipes, usually thought to have been compiled in the late 4th or early 5th century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin.
		Apicius is a text to be used in the kitchen.
		Apicius, Cookery and Dining in Imperial Rome tr.
	en.wikipedia.org /wiki/Apicius (613 words)

	Apicius
		This Apicius was considered to be a strange character who enjoyed "high society" and "living well".
		As Apicius' finances fell into disarray he feared he could no longer maintain his extravagant and expensive lifestyle and chose to take his own life by poisoning himself.
		Pliny credits Apicius with the idea of force feeding figs to geese to enlarge their livers.
	www.dl.ket.org /latin1/historia/people/apicius.htm (250 words)

	Slow Travel Italy - Postcard, Cooking Classes in Florence, Review of Apicius Culinary Institute
		Apicius, a professional cooking school in Florence, located in the vicinity of the San Lorenzo market, offers two types of courses: courses that are part of the academic programs and courses for amateurs.
		Apicius works with several rental agencies that help students locate rooms or apartments for the duration of their stay in Florence.
		Even though the Apicius course catalog includes brief descriptions of the courses offered, it might be difficult to decide what level of course is appropriate for a student not enrolled in the academic programs.
	www.slowtrav.com /italy/food/classes_apicius.htm (1262 words)

	Dec. 11: Apicius and Capricorn 2
		Apicius saw the Capricornian as a solid, plebian type of personality, someone who like plain, ordinary, but nourishing food.
		Apicius chose tarragon and bay leaves for spices but he also used pine nuts and walnuts to enhance flavor.
		These foods and spices were relatively plentiful and cheap in Imperial Rome and authenticated Apicius' views that the person born under Capricorn would be the traditional "late bloomer" who achieved success and wealth after many years of toil and struggle.
	www.dailytidings.com /2001/news1219/columnists/columnists-01.php (536 words)

	Apicius Proffers Italian Cuisine, Casual Fine Dining (Site not responding. Last check: 2007-10-13)
		The restaurant is named after Apicius, a Roman chef who was born in 25 B.C. and spent his short life experimenting with extravagant dishes to please the Roman emperors.
		Apicius is owned and efficiently run by the amiable Simon Galeas, who is always on hand to ensure a pleasant meal.
		Apicius prepares a number of fresh, inventive seafood dishes every day, such as lake trout baked in parchment paper with fennel, carrots, mushrooms and onions, served on a bed of orzo ($15).
	www.qgazette.com /common/dining_reviews/010.html (834 words)

	Apicius Italian Cuisine Is Hidden Treasure
		Apicius' chef prepares a number of specials each day, such as Chilean sea bass sauted with spinach, calamata olives and a touch of fresh tomato.
		Apicius will deliver hot, crisp pies fresh from their full-scale pizza oven or any of their entrees for no charge to your home or office.
		Apicius is open for lunch and dinner from 10:30 a.m.
	www.qgazette.com /news/2006/0607/Dining_review (671 words)

	Strat's Place - Daniel Rogov - The Greatest Roman of Them All?
		There were three great Roman epicureans with the name of Apicius and, despite popular folklore, all were more famous for their gluttony than theirs good taste or culinary achievements.
		The Apicius that attained the greatest fame was the second, Gavius Apicius, who spent enormous sums on dining and entertaining and who invented many new dishes.
		It is possible that it was also this Apicius who founded the "school for good fare" referred to by the dramatist-philosopher Seneca.
	www.stratsplace.com /rogov/greatest_roman.html (702 words)

	Rare Books Cookery: Apicius (1541)
		Believed to be the oldest cookbook in the Western world, it is supposed to have originated in the 3rd century and written by one Caelius.
		Apicius' work is of great interest for its insights into the daily life of the Romans and to students of diet and health.
		There were three Roman gastronome named Apicius but the book was composed by none of them but by a later writer, one Coelius or Caelius, who linked his own name with that of Apicius in order to promote his work.
	www.lib.ksu.edu /depts/spec/rarebooks/cookery/apicius1541.html (422 words)

	Apicius - LoveToKnow 1911
		The second of these, M. Gavius Apicius, who lived under Tiberius, is the most famous (Seneca, Consol.
		He invented various cakes and sauces, and is said to have written on cookery.
		Schuch, 1874), a collection of receipts, ascribed to one Caelius Apicius, is founded on Greek originals, and belongs to the 3rd century A.D. It is probable that the real title was Caelii Apicius, Apicius being the name of the work (cp.
	www.1911encyclopedia.org /Apicius (97 words)

	Marcus Gavius Apicius - Wikipedia, the free encyclopedia
		He is sometimes mistakenly said to be the author of the Roman cookbook Apicius, which was actually compiled about 300 years later; there is in fact no early evidence that Apicius was an author.
		Gavius Apicius apparently owed his cognomen (his third name or "nickname") to an earlier Apicius, who lived around 90 BC, whose family name it may have been: if this is true, Apicius had come to mean "gourmand" as a result of the fame of this earlier lover of luxury.
		Apicius was "born to enjoy every extravagant luxury that could be contrived".
	en.wikipedia.org /wiki/Marcus_Gavius_Apicius (733 words)

	EIU Study Abroad - Apicius Culinary Institute (Site not responding. Last check: 2007-10-13)
		Students attending Apicius: The Culinary Institute of Florence are able to take courses in one of the following programs listed below or design their own semester of study with the "Free Elective Program".
		You may have the choice to stay in a double or single room and may choose a breakfast only option or half-board (breakfast and dinner) option for meals with the family.
		Apicius recommends using the Florence and Abroad or YAIF (Your Agency in Florence) real estate agencies in Florence to assist you in finding housing.
	www.eiu.edu /~edabroad/programs/apicius.html (810 words)

	Highbeam Encyclopedia - Search Results for Apicius
		Apicius at Amazon.com Qualified orders over $25 ship free Millions of titles, new and used.
		The cookbook called Apicius probably dates from a century later.
		Apicius; a critical edition with an introduction and an English translation of the Latin recipe text Apicius.(Brief Article)(Book Review)
	www.encyclopedia.com /SearchResults.aspx?Q=Apicius (231 words)

	Rare Books Cookery: Apicius (1709)
		It is the third critical edition of the text and was highly regarded as it brought together annotations from a variety of sources.
		The Wayfarer's honey refresher (so called because it give endurance and strength to pedestrians) with which travelers are refreshed by the wayside is made in this manner: flavor honey with ground pepper and skim.
		All illustrative images, unless otherwise stated, are the property of Morse Dept. of Special Collections and may not be used without written permission from the Rare Books Librarian.
	www.lib.ksu.edu /depts/spec/rarebooks/cookery/apicius1709.html (338 words)

	Amazon.com: Cooking Apicius: Roman Recipes for Today: Books: Sally Grainger,Andras Kaldor (Site not responding. Last check: 2007-10-13)
		To accompany the new scholarly edition of Apicius (ISBN 1903018137), Sally Grainger has gathered, in one convenient volume, her modern interpretations of 64 of the recipes in the original text.
		Rather, Apicius is a guide for experienced cooks, much like 18th and 19th century US cookbooks, where the recipe leaves almost all the explanations and cooking instructions out.
		I've read through almost all the so called Apicius cookbooks and this is by far the most thorough explanation of the ingredients and how they are made, including mulsum and garum, and in depth descriptions of the unusual seasonings like lovage.
	www.amazon.com /Cooking-Apicius-Roman-Recipes-Today/dp/1903018447 (1520 words)

	Apicius: Encyclopedia of Food & Culture
		The proverbial gastronomer Apicius (M. Gavius Apicius, c.
		The book, De re coquinaria (On Cookery), is actually the product of a Late Antique compiler, writing about 400 C.E., who drew from an agricultural treatise, a work on household economy, and a Greek study of dietetics, in addition to two genuine publications by Apicius: a general cookbook plus a more specialized one on sauces.
		Over the years, scholars have been able to establish the true name of Apicius; in the past he was known as Apitius Caelius.
	history.enotes.com /food-encyclopedia/apicius (114 words)

Strat's Place - Daniel Rogov - Strat's Place - Daniel Rogov - Cooking Pot and Wine Glass</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <a href="/topics/Gavius" title="Gavius" class=fl>Gavius</a> <b>Apicius</b>, who lived in <a href="/topics/Rome" title="Rome" class=fl>Rome</a> during the rein of Augustus and <a href="/topics/Tiberius" title="Tiberius" class=fl>Tiberius</a> in the first century may not have been a particularly noble human being but he was one who knew how to live well. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Despite this, they give great credit to his efforts for, among other accomplishments he was probably the first culinary expert to suggest that cooking with wine could add enormous charm to many otherwise dull dishes. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Since the 14th century, the Italians have known that cooking veal in wine transforms an ordinary dish into a superb one and, at least according to the well known food writer Robert Courtine "from the onset of the 16thcentury we French have realized that any stew cooked without wine is a sad stew indeed".</td></tr> <tr><td></td><td colspan=2><font color=gray>www.stratsplace.com /rogov/cooking_pot_wine_glass.html</font> (1862 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.dl.ket.org/latin3/mores/food/cenbene.htm">[No title]</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> In short, <b>"Apicius"</b> is best regarded as a proverbial name for the greatest and most notorious of the <a href="/topics/Ancient-Rome" title="Ancient Rome" class=fl>Roman</a> writers on cookery. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> It is recorded that so great was <b>Apicius</b>' love of food that he poisoned himself for fear of dying of hunger. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b> based his famous sauces on the balance between crushed green herbs and ground spices.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.dl.ket.org /latin3/mores/food/cenbene.htm</font> (770 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.enotecapicius.it/chi_siamo.html">Enoteca Apicius - Roma</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b> nasce dall'amore per le antiche tradizioni gastronomiche italiane e dalla profonda passione per i prodotti alimentari di alta qualità provenienti esclusivamente da processi di trasformazione naturali, nel pieno rispetto delle lavorazioni artigianali di una volta, quando i sapori erano i veri sapori della natura, non accentuati da aromi chimici o coloranti. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b> is born from the love of old traditional Italian <a href="/topics/Cuisine" title="Cuisine" class=fl>cuisine</a> and from a deep passion for gourmet products made exclusively by natural processes, with full respect for the artisan manufacturing process of a time when the flavours were the real flavours of nature, not contaminated by artificial flavouring or colouring. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Così, in quella che nel 500 fu la dimora romana del grande Raffaello Sanzio, nella strada intitolata a Giulio II, <b>Apicius</b> offre ai suoi Clienti prodotti che nascono da un lungo e continuo lavoro di ricerca attraverso le varie regioni italiane e da una attenta e rigorosa selezione effettuata da suoi esperti nei vari settori.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.enotecapicius.it /chi_siamo.html</font> (221 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.culinarysupport.com">Culinary Support, Gourmet Cooking & Consulting -</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b> Culinary Support was established in 1993 (New York City) to assist clients in all aspects of the food and beverage industry. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> It is so named in honor of Marcus Gabius <b>Apicius</b>, a gastronomist / gastronome who lived around 80 B.C. in Imperial <a href="/topics/Rome" title="Rome" class=fl>Rome</a>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b> wrote <a href="/topics/History" title="History" class=fl>history's</a> first Epicurean tome, <b>"Apicius</b> de re <a href="/topics/De-re-coquinaria" title="De re coquinaria" class=fl>Coquinaria</a>." In using his name, we are honoring this first passionate <a href="/topics/Ancient-Rome" title="Ancient Rome" class=fl>Roman</a> "foodie."</td></tr> <tr><td></td><td colspan=2><font color=gray>www.culinarysupport.com</font> (114 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><u>Caelius Apicius</u> <i>(Site not responding. Last check: 2007-10-13)</i></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Nothing is known about the life of Caelius <b>Apicius</b> outside his name, which even has been disputed. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> He has been confused with the earlier M. <a href="/topics/Gavius" title="Gavius" class=fl>Gavius</a> <b>Apicius</b>, who lived during the reign of <a href="/topics/Tiberius" title="Tiberius" class=fl>Tiberius</a>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b> Cookery and Dining in Imperial <a href="/topics/Rome" title="Rome" class=fl>Rome </a>- translation by Joseph D. Vehling</td></tr> <tr><td></td><td colspan=2><font color=gray>www.forumromanum.org /literature/caelius_apicius_bio.html</font> (165 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.bloomberg.com/apps/news?pid=20601088&sid=aypCYdr8H7.U&refer=culture">Bloomberg.com: Muse</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b> -- which boasts two Michelin stars -- is a costly example of how distinguished cooking can be ruined by great wines permitted to go bad. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> The solution is to visit <b>Apicius</b> at least eight hours in advance, select the wines from the glacial cave and allow them to achieve room temperature before the meal. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>``Apicius</b> is a restaurant for business executives and film producers looking for quiet conversation and grand French <a href="/topics/Cuisine" title="Cuisine" class=fl>cuisine</a> with a difference,'' Magre says.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.bloomberg.com /apps/news?pid=20601088&sid=aypCYdr8H7.U&refer=culture</font> (676 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.foodreference.com/html/wapicius.html">Apicius</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> The world's oldest surviving <a href="/topics/Cookbook" title="Cookbook" class=fl>cookbook</a>, De Re <a href="/topics/De-re-coquinaria" title="De re coquinaria" class=fl>Coquinaria</a> ("On Cookery"), is attributed to the <a href="/topics/1st-century" title="1st century" class=fl>1st century </a>(?) <a href="/topics/Ancient-Rome" title="Ancient Rome" class=fl>Roman</a>, <b>Apicius</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Not much is known about <b>Apicius</b>, and there is some dispute as to when he lived. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> There are several <a href="/topics/Ancient-Rome" title="Ancient Rome" class=fl>Romans</a> of this name who lived in the period from the 2nd century B.C. to the 2nd century A.D. <b>Apicius</b> Cookery and Dining in Imperial <a href="/topics/Rome" title="Rome" class=fl>Rome</a></td></tr> <tr><td></td><td colspan=2><font color=gray>www.foodreference.com /html/wapicius.html</font> (149 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.amny.com/entertainment/stage/108575,0,1554369.venue">AM New York: Apicius in Astoria</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b> sits at the residential end of busy Steinway Street, where it doesn't get much traffic. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Grandma pie is familiar enough, and <b>Apicius</b>' is a good specimen, but I had never heard of grandpa pie. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Chicken <b>Apicius</b> is an elegant dish of four moist grilled chicken breasts, resting on white beans and broccoli rabe.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.amny.com /entertainment/stage/108575,0,1554369.venue</font> (668 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.clioetcalliope.com/antique/cuisine/cuisine.htm">Apicius ou la cuisine romaine</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Né en 25 avant J.C., Marcus <a href="/topics/Gavius" title="Gavius" class=fl>Gavius</a> <b>Apicius</b> a vécu sous le règne de l'Empereur Tibère et était son cuisinier officiel. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> <b>Apicius</b>, qui a été un contemporain de Sénèque a largement encouru les foudres des stoïciens et André affirme qu’" hormis l’institution du carême, le christianisme, dans ses anathèmes contre la bonne chère, ne fera que reprendre un thème de la philosophie païenne. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Malgré les informations que nous a transmises <b>Apicius</b>, il existe des imprécisions pour ce qui est des épices, herbes et aromates alors qu'il est très précis pour ce qui est des ingrédients principaux.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.clioetcalliope.com /antique/cuisine/cuisine.htm</font> (2449 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.epicurious.com/features/news/dailydish/101206?mbid=rss_epidd">Apicius's Last Supper at Daily Dish at Epicurious.com</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> As Sally Grainger argues in her recently published Cooking <b>Apicius</b>, the original text is written in a vulgar street <a href="/topics/Latin" title="Latin" class=fl>Latin</a> unlikely spoken by an upper-class man like <b>Apicius</b>. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> Furthermore, <b>Apicius</b> obviously enjoyed eating, but he certainly didn't spend any time working in the kitchen — that was left to the slaves, who are the more likely authors. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> The <b>Apicius</b> recipes provide a rare glimpse into the eating habits of ancient <a href="/topics/Ancient-Rome" title="Ancient Rome" class=fl>Romans —</a>; wealthy ancient <a href="/topics/Ancient-Rome" title="Ancient Rome" class=fl>Romans</a>, to be precise — and insight into the roots of modern Western <a href="/topics/Cuisine" title="Cuisine" class=fl>cuisine</a>.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.epicurious.com /features/news/dailydish/101206?mbid=rss_epidd</font> (650 words)</td></tr> </table> </td> </tr> </table><body face="Arial"> <br> <table cellpadding=0> <tr> <td> </td> <td> <table > <tr><td> </td><td colspan=2><a href="http://www.enotecapicius.it/index.html">Enoteca Apicius - Vini e Distillati, Oli e Aceti, Gastronomia - Vendita online</a></td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> We invite you to come and enjoy “I Giovedi di <b>Apicius”;</b> one Thursday every month, you will have the opportunity to come and taste wines and products typical of small farms. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> You can now make your purchase from <b>Apicius</b>, wherever you are, with comfort and security, online. </td></tr> <tr><td valign=top><img style="margin-top:4px;" src=/images/a.gif></td><td></td><td> The care that we dedicated to our boxes, combined with the speciality of our products will be an immediate and effective message from you to the recipient of your gift.</td></tr> <tr><td></td><td colspan=2><font color=gray>www.enotecapicius.it /index.html</font> (366 words)</td></tr> </table> </td> </tr> </table><script language="JavaScript">  </script> <script language="JavaScript">  </script> <script language="JavaScript" 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