ABOUT THE POD VEGETABLES IN APICIUS’ DE RE COQUINARIA

Abstract

This study addresses the distinct uses of leguminous vegetables under the treaty De re coquinaria by Apicius. After a short identification of the author and contextualization of this masterpiece in ancient classics, this paper focuses on Book V, whose theme is leguminous vegetables. Ancient Romans used to plant a great variety of vegetables and legumes (legumina), i.e., leguminous vegetables, thus, vegetables with grains. Trade in vegetables, whether they were dried, toasted, whole, in pieces, or as vegetable flour, was extensive. This text identifies the ingredients, techniques and recipes. It ends by proposing two culinary suggestions, which represent an exercise of archaeological reconstitution and recreation.