Cuisiner à l'Antique : Apicius au Moyen Age

The ancient way of cooking : Apicius in the Middle Ages - Assembled in the late fourth century, the cookbook which tradition has attributed to Apicius had a predominantly medieval destiny. Serving as a practical and living text until the sixth century, it became known from that time onward as a purely literary and dead work. This was notably the case during the Carolingian Renaissance, when the scriptoria of Tours and of Fulda produced manuscripts of the cookbook and where, it seems, Loup de Ferrières, as well as all those who were inspired by it, used Apicius' text. It was afterwards practically forgotten, until its rediscovery in the fifteenth century by the humanists. The credit for this is due not to Poggio, but to Enoch of Ascoli, who brought a manuscript back to Italy. The rediscovery, however, had only a limited influence, with the exception of the Roman Academy of Pomponio Leto, where Apicius was used notably by Platina to define his humanist gastronomy.Laurioux Bruno. Cuisiner à l'Antique : Apicius au Moyen Age. In: Médiévales, n°26, 1994. Savoirs d'anciens. pp. 17-38