Pronunciation: [də ɹˌiː kˌɒkwɪnˈe͡əɹi͡ə] (IPA)

The spelling of "de re coquinaria" may seem daunting at first glance, but it can be broken down phonetically as follows: /deɪ reɪ kʊkɪˈnɑːrɪə/. This is a Latin term that translates to "On the Subject of Cooking" and is the title of one of the oldest surviving cookbooks from ancient Rome. The spelling may be unfamiliar to modern English speakers, but understanding its phonetic breakdown can help with pronunciation and comprehension.

DE RE COQUINARIA Meaning and Definition

De re coquinaria is a term derived from Latin which translates to "On the Subject of Cooking" in English. It refers to a Roman cookbook that was written in the 4th or 5th century CE and attributed to a gourmet called Apicius. The cookbook contains various recipes and instructions on culinary techniques and was one of the earliest known written sources detailing the art of cooking.

The term "de re coquinaria" encompasses more than just the physical act of cooking. It encompasses the broader concept of the knowledge, skills, and practices involved in the preparation and presentation of food. It is considered a valuable historical and cultural artifact that sheds light on the culinary practices and tastes of the ancient Roman civilization.

The cookbook covers a wide range of topics, including recipes for appetizers, main courses, desserts, and drinks. It includes descriptions of ingredients, cooking methods, and instructions for creating elaborate dishes. The recipes often showcase the use of lavish and exotic ingredients, demonstrating the luxurious lifestyle of the upper class during the Roman era.

Today, the term "de re coquinaria" is frequently used to refer to historical studies about ancient Roman cuisine and gastronomy. It has become a subject of interest for food historians, archaeologists, and culinary enthusiasts alike, providing insights into the flavors, ingredients, and cooking techniques prevalent in ancient Rome.