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Przedmowa Leopolda Jana Szersznika do De re coquinaria Apicjusza

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Golik-Prus A.

Biuletyn Biblioteki Jagiellońskiej

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2018

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vol. 68

61-70

PL

Łacińska przedmowa ks. Leopolda Jana Szersznika do dokonanego przez niego niemieckiego przekładu dzieła Apicjusza wpisuje się w obręb tekstów z kategorii opera minora. Szersznik, który odebrał gruntowne wykształcenie, obejmujące zarówno prywatną naukę języka francuskiego i łaciny, jak i studia w czeskich kolegiach jezuickich, stanowi przykład uczonego i pedagoga epoki Oświecenia. Wielostronność zainteresowań i zdobyta wiedza umożliwiały mu prowadzenie naukowych dociekań i utrwalanie ich wyników w formie rękopiśmiennej, jak i publikacji. Nie mniej ważnym aspektem jego działalności było nauczanie i wychowanie młodzieży, któremu poświęcał się do końca życia. Znajomość tematu, dzięki zgromadzeniu odpowiedniej bazy źródłowej, pozwoliła Szersznikowi, nawet w tak małej jednostce kompozycyjnej dzieła jaką jest przedmowa, wykazać się krytycznym jego ujęciem i płynnym posługiwaniem się słowną materią mowy Cycerona.

EN

The Latin preface of Father Leopold Jan Szersznik to his German translation of Apicius’s work falls within the scope of the opera minora category. Szersznik, who had received a thorough education, including individual French and Latin language tutoring and studies at Czech Jesuit colleges, is a good example of a scholar and educator from the Age of Enlightenment. His versatile interests and extensive knowledge enabled him to conduct scholarly investigations and present their results through manuscripts as well as published works. Another, no less important part of his activity was the teaching and education of young people, to which he devoted himself to the end of his life. Comprehensive knowledge of the subject, due to gathering of an adequate source database, allowed Szersznik, even in such a small piece of composition as a preface, to fully demonstrate his critical approach and fluent command of verbal riches of the language of Cicero.

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Potrawy na uczcie Nazydiena (Horatius, Saturae II 8) a "De re coquinaria" Apicjusza

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Wyszomirski S.

Vox Patrum

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2013

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vol. 59

331-338

EN

Two issues were raised in the article entitled „Dishes at Nasidien’s feast (Horatius, Saturae II 8) and Apicius’ De re coquinaria”. First, comparison of dishes the description of which Horace included in Saturae II 8 with heir analogical recipes for these from Apicius’ De re coquinaria. These comparisons lead to the conclusion that, even in Augustan times, developing the culinary art had its supporters and that the chefs were trying to surprise symposium participants with new ideas, which made them experiment in this area all the time. An example of such efforts, among the others, is the method of making a sauce which was used to put on Nasidien’s moray, or wild pigeons whose croups had been cut off. On the other hand, on the example of De re coquinaria we can observe the evolution of culinary art which attached more and more importance to various kinds of spices used in more and more sophisticated sauces which gave a proper taste to diverse dishes of fish, poultry and game. The other issue, which is still present, is proper understanding and interpretation of these fragments of Horace’s Saturae II 8 where the poet gives us a description of dishes prepared by Nasidien’s chefs. Among the others, attention was drawn to the fact that the notion of faecula Coa (Saturae II. 8. 9) shall not be understood, as assumed before, as dried powdered yeast or wine grounds but rather as a substitute for grape honey described by Isidor (Etymologiae XX 3, 13: „Faecula uva pinguis, decocta usque ad crassitudinem mellis, ac refrigata, utilis stomacho”). This understanding of faecula Coa lets us read differently 6-9 verses in Saturae II 8 where the wild boar served by Nasidien was poured over by cheap substitutes, i.e. so called allec sauce (instead of liquamen) and faecula Coa (instead of honey). The Horace’s description, thus, has, in this place an ironic implication. It was also suggested that the 51-53 verses in Saturae II 8, where Nasidien boasts that he was the first one with the idea of boiling eruca sativa (rucola) with inula helenium, should be linked with previous verses which give the description of the sauce used for pouring over moray as eruca sativa boiled with inula helenium did not form a new dish but it was an ingredient of the mentioned sauce. Information about liver of a white goose fed with figs in Saturae II 8, 88 deserves special attention. We cannot find this dish recipe in Apicius’ De re coquinaria. However, we learn from the Plinius’ account that it was Apicius who invented a new method of preparing goose liver (Plinius, Historia naturalis VIII 209: Adhibetur et ars iecori feminarium sicut anserum, inventum M. Apici, fico arida saginatis ac satie necatis repente mulsi potu dato). This method involved feeding those birds with figs before they were killed. This way ensured that goose liver had a right taste and later wine with honey was added to it. However, according to Horace’s information, which cannot be shaken, the custom of feeding geese with figs had been known before Apicius. As, on the basis of preserved records on Apicius’ life, it is difficult to confirm that he lived in Horace’s times it seems necessary to correct the account of Pilnius and to interpret it in the way that the innovation of Apicius involved only serving liver with some wine with honey (muslum), not feeding geese with figs as this practice had been done much earlier.

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The Byzantine Garden. What to Plant in the Garden according to 12th Book of Geoponica by Cassianus Bassus?

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Helbig M.

Studia Ceranea

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2021

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vol. 11

201-214

EN

The main aim of this paper is to analyse the text of the 12th book of Geoponica for the purpose of identification of vegetable plants, which were described by Cassianus Bassus. The analysis will serve as the first step for further inquiries that will include the reconstruction of recipes that require some of the vegetables presented in the text.The text of Geoponica is a basic source learn about the agriculture but also the culinary art of the Byzantine Empire, even though it is rather hard to read due to the complicated style and quite a large number of technical terms (i.e. botanical, agronomical or astrological to name just a few). As already mentioned, the first part of the analysis is to identify the plants mentioned by Bassus, which will allow me to take further steps, i.e. to reconstruct the culinary recipes, in which the plants mentioned by the Author can be found. Without this precise identification, the reconstruction of the recipes would not be possible at all.In the 12th book of his Geoponica Bassus gave descriptions of several plants that should be taken into consideration while planning the garden, mostly for their medicinal or cooking properties. Amongst them, Author mentioned garlic, artichoke, melon, leek, radish, celery, and cucumbers. Having the rather big number of plants narrowed down will allow to demonstrate in vivo how they were served according to De re coquinaria by Apicius and present the practical usage of vegetables proposed by Bassus for cultivation. As Apicius’ cookbook is the only one preserved from Antiquity, it will remain the major source of the recipes presented in this paper.

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Przedmowa Leopolda Jana Szersznika do De re coquinaria Apicjusza

Potrawy na uczcie Nazydiena (Horatius, Saturae II 8) a "De re coquinaria" Apicjusza

The Byzantine Garden. What to Plant in the Garden according to 12th Book of Geoponica by Cassianus Bassus?