victus

victus, a, um, Part. of vinco.

victus, ūs (ante-class. collat. form of the gen. sing. victuis, Varr. ap. Non. p. 494, 11: victi, Plaut. Capt. 4, 2, 75 (855); also cited ap. Non. p. 484, 10), m. [vivo].

• I That upon which one lives; sustenance, nourishment, provisions, victuals: tenuis victus cultusque, Cic. Lael. 23, 86: tenuissimus, id. Fin. 2, 28, 90; id. Quint. 15, 49; id. Tusc. 5, 34, 99; id. Off. 1, 4, 12; Caes. B. G. 6, 22; 6, 23 fin.; Hor. S. 1, 1, 98; 2, 2, 53; dat. victu, Lucil. ap. Gell. 4, 16, 6; Verg. G. 4, 158.— Plur., Plaut. Mil. 3, 1, 142 (737); Cic. Fin. 5, 4, 10; Ov. M. 15, 104 al.—
• • B In jurid. lang., necessaries of life, inclusive of clothing, Dig. 50, 16, 43; 50, 16, 44.—
• II A way of life, mode of living, with reference to the necessities of life (class.; cf. vita): in victu considerare oportet, apud quos et quo more et cujus arbitratu sit educatus, etc., Cic. Inv. 1, 25, 35: consuetudo victūs, manner of living or subsisting, Caes. B. G. 1, 31: quali igitur victu sapiens utetur? Hor. S. 2, 2, 63.—Esp., with vita: Gaius Tuditanus, omni vitā atque victu excultus atque expolitus, Cic. Brut. 25, 95: ego autem nobilium vitā victuque mutato mores mutari civitatem puto, id. Leg. 3, 14, 32: splendidus non minus in vitā quam victu, Nep. Alcib. 1, 3.

vīctus, ūs, m. (vivo), I) das Leben, die Lebensart, -weise, Persarum, Cic.: in omni vita atque victu excultus, Cic.: in victu considerare oportet, apud quos et quo more sit educatus, Cic.: nihil de victu, nihil de vestitu Laconum mutare, Nep.: alqm a victu pristino deducere, Nep. – II) der Unterhalt, a) im engeren Sinne, die Nahrung, Kost, Speise (vgl. cultus no. II, B, 1), asper, Plaut.: diurnus, Tac.: inops (dürftige), Ov.: liberalis, Liv.: luxuriosus (Ggstz. frugi), Quint.: cotidianus, Alltagskost, Plaut., tägliche Kost, Cic. u.a.: sordidus, Quint.: tenuis, tenuissimus, Cic.: victum dare, Hor.: alci victum cotidianum in Prytaneo publice praebere, Cic.: in oppidum victus sui mercandi gratiā progredi, Auct. b. Afr.: tam facile victum quaerere, Ter.: victum vulgo quaerere, Ter.: victum in tenebris quaerere, Phaedr.: victum sibi aegre quaesisse eumque sordide invenisse comparandis mulis et vehiculis, quae etc., Gell.: victum sibi obscoenissimum quaerere (von Buhldirnen), Lact.: ritu ferino victum quaerere, Hieron.: lanā ac telā victum quaeritare, Ter., s. quaerito: victum rogare, Phaedr.: parare ea, quae suppeditent ad victum, Cic.: maior pars eorum victus in lacte et carne consistit, Caes.: victui herba (est), vestitui pelles, cubile humus, Tac. – Plur., faceti, lepidi victus, Gerichte, Plaut.: victus feri, Tibull.: persequi animantium ortus, victus, figuras, Cic.: postquam non utilis auctor victibus invidit priorum, die frühere (einfache) Kost verschmähte, Ov. – b) im weiteren, jurist. Sinne, der Lebensunterhalt, mit Inbegriff der Kleidung, ICt. – ➳ Archaist. Genet. victuis, Varro de vit. P.R. 1. fr. 22 (b. Non. 494, 11): victi, Plaut. capt. 855.

victus [CL] 1 means of sustaining life, sustenance, (esp.) food and drink, victuals, (also) living; b (quaerere ~um or sim.). pauperem ~um habet Gildas Pen. 22 (v. 2 pendere 3d); confide fili, Dominus providebit ~um sperantibus in se V. Cuthb. II 5; ~um, andlifon GlS 214; ~um cum pondere, mensura, et numero ‥ cetera quoque ‥ custodientes RegulC 12; ~us ‥ anime est amor Dei et proximi Alex. Cant. Dicta 145; ~us exilis Map NC IV 6 f. 47v; 1290 ~o et medicamine pro eisdem equis Doc. Scot. I 134; panem ‥ ad ~um Fleta 51; c1306 cum ‥ magister milicie templi ‥ concesserit Willelmo de W. ‥ perpetuum ~um suum in domo D. ad mensam fratrum (Corr. Pet. Dom. Templ.) DocExch 143; nec habere nisi tantum ~um [ME: mete and drink] simplicem Itin. Mand. 114; in solis stipendiis operariorum preter ~um Meaux III 183; 1450 habita consideracione ad annuum valorem ~us tui ‥ vulgariter nuncupati livelode Cl 301 m. 26d..  b piscando ~um quaerere Bede HE IV 13 p. 231; arte piscandi ~um transigebat W. Malm. GP V 266; ex officio molendini ~um queritabat Ord. Vit. III 13 p. 136; omni die laborando ~um sibi tenuem acquirebat Latin Stories 63. 2 (eccl.) provision or allowance of food for ecclesiastic or monastic community, (also) property, esp. land, providing (for) such allowance (cf. et. alimonia, vestitus 4); b (w. dominicus). 851 (11c) terram ‥ ad ~us fratrum in illo monasterio Deo servientium perpetualiter possidendam concedo CS 462; 1085 quam terram predictus episcopus in proprio dominio ad ~um ecclesie et sui tenebat (Chirog.) EHR XLIV 372; 1085 predictus Rogerus tenet adhuc aliam terram de ~u proprio episcopi ‥ tali conditione Ib.; reddebat ‥ xl milia de allecibus ad ~um monachorum DB I 3ra; abbas tenuit ad ~um monachorum c et xviij homines DB II 372; taxato ~u monachorum Eadmer HN p. 31; 1148 de ~u et vestitu canonicorum, monialium, fratrum, et sororum Inst. Sempr. xx*; 1168 vicecomes reddit compotum de xvj li. de abbatia de M. de denariis quos habuit propter ~um monachorum Pipe 24.  b de hac terra ‥ vij hidae et est in dominico ~u monachorum DB I 59ra; Wellesdone tenent canonici S. Pauli ‥ hoc manerium fuit de dominico ~u TRE DB I 127vb; de quibus [hidis] episcopus ‥ habet omnes redditiones socharum et omnes consuetudines ibi pertinentes ad dominicum ~um DB I 172va; a1087 de dominico ~u Regesta 276. 3 (way of) life. Normanni ‥ terram subdentes sibi, victis ~um et legis libertatem ‥ concesserunt B. Cotton HA 14.

1 victus, a, um, part. de vinco.

2 vīctŭs, (9) ūs, m. (vivo), ¶ 1 nourriture, subsistance, vivres, aliments : tenuis victus cultusque Cic. Læl. 86, une table et une parure modestes, cf. Cic. Fin. 2, 90 ; Tusc. 5, 99 ; Off, 1, 12 ; major pars eorum victus in lacte, caseo, carne consista Cæs. G. 6, 22, 1, la partie la plus importante de leur nourriture consiste en lait, fromage, viande ; pl., Cic. Fin. 5, 10 || [en droit] aliments, entretien : Dig. 50, 16, 43 ¶ 2 genre de vie : Cæs. G. 1, 31, 11 ; Cic. Inv. 1, 35 ; Hor. S. 2, 2, 63 || omni vita atque victu excultus Cic. Br. 95, raffiné dans toute sa conduite et sa manière de vivre, cf. Cic. Leg. 3, 32 ; Nep. Alc. 1, 3.

➳ gén. arch. : victuis Varr. d. Non. 494, 11 ; victi Pl. Capt. 855 || dat. victu Virg. G. 4, 158.

victus , i vel us. m.
日需。衣食。家規。Victum rogare 作乞丐。Victum quaeritare 勞以糊口。\Victu pro Victui.

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victus , a, um. part. p. v. vinco.
敗。負。服者。— labore fugae 苦逃敗力。— precibus ejus 不得已而准其求。Nec victa in lacrymas nec voce supplex 此女不落兒女之淚亦不出哀祈之聲。Victo gemitu 禁持歎息。Victo silentio 未禁言。Clementia illius victa est nostro vitio 吾等之罪惡已勝其仁慈。

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vīctus (1)

• P. of vinco.

vīctus (2) ūs, m

• VIV-, that which sustains life, means of living, sustenance, nourishment, provisions, victuals: tenuis: necessarius: maior pars eorum victūs in lacte . . . constitit, Cs.: penuria victūs, H.: aliae (apes) victu invigilant (dat.), V.: victui herba (est), Ta.: persequi animantium omnium ortūs, victūs: victūs feri, Tb.: Victibus invidit priorum, i. e. despised the diet, O.—A way of life, mode of living: in victu considerare, quo more sit educatus: hanc consuetudinem victūs cum illā comparandam, i. e. stage of civilization, Cs.: quali igitur victu sapiens utetur?H.

Victus; Cibus

Generic terms for food. Both the Greeks and the Romans gave much attention to gastronomy, the latter people, however, getting their knowledge of scientific cookery from the former. The chief sources of our information are, apart from the many causal allusions in the classic writers in general, Athenaeus (whose Deipnosophistae is full of curious lore regarding food, cookery, and the ana of distinguished epicures), Pliny the Elder, and the pseudo-Apicius. (See Apicius; Athenaeus; Plinius.) As early as the second century B.C. there existed special dictionaries of terms employed in cookery. See lexicon.

The articles of diet found in the ancient menus include most of the things that are eaten in modern times—the fish, flesh, and fowl at any rate. Of the fish, the mullet (mullus), turbot (rhombus), and carp (cyprinus) were especially prized. A sort of fish-sauce (garum), resembling anchovy-sauce or perhaps caviare, was also held in high esteem by gourmets. Oysters were dear in price and greatly liked, the best natives coming from Circeii. British oysters were imported from Rutupiae (Richborough), on the southern coast of Britain. Of meats, pork was held to be a dainty, whether as ham (perna) or in the form of glandulae, over which the parasite in the Captivi of Plautus grows so enthusiastic, or potted in the tucetum (q. v.). The breasts of a sow killed just after she had littered, but before she had given suck, were much sought, and the matrix (vulva) of the same animal, stuffed with onions, is often spoken of as extremely delectable. Sausages (botuli) were popular, but less the diet of the wealthy than of the poor, being hawked about the streets by itinerant venders. Beef and lamb were not very highly esteemed; nor was chicken a great dainty, capons excepted. Thrushes (turdi), pheasants (phasiani), fig-peckers (ficedulae), larks (alaudae), guinea-hens (meleagrides), and many other birds were sought as food. As in Italy and Southern France to-day, snails formed an esteemed article of diet. They were fattened on meal especially for the market, and sometimes attained to a huge size. The Romans served up dormice (glires) at expensive banquets. Maecenas introduced at Rome the flesh of young asses as a fashionable dish. The common people ate comparatively little meat, but made bread, fruit, salad, and the national dish puls (see Puls) their principal fare. Tripe (omentum) was also an especially plebeian dish. Oil was liberally used in the various dishes, as in Italy to-day. (See oliva.) The most frequently mentioned condiments were salt (sal), pepper (piper), garlic (allium), leek (porrum), mustard (sinapis), and poppy-seeds. Asafoetida (silphium) was also used as a seasoning, its flavour being not unlike that of garlic. On vinegar, see acetum.

The ordinary fruits and vegetables were sold in the markets: grapes, apples, pears, peaches, plums, oranges, figs, quinces, melons, pomegranates, nuts, and pease, beets, cucumbers (which were also pickled), lettuce, beans, onions, turnips, cabbages, cauliflowers, and radishes.

The skill of the pastry-cook did much towards making a formal dinner successful. Pastry was set upon the table in the most varied forms, animal and vegetable, some idea of which may be gathered from the Cena Trimalchionis. Eggs of paste were served which, when broken, revealed young birds inside delicately cooked in sauce that counterfeited the appearance of a yolk. Cakes and sweetmeats were made in great quantities, honey being used for sweetening them. (See placenta; scriblita.) Cheese entered largely into Roman cookery, especially into the manufacture of cakes, and the description of some of these as so made is very appetizing. (See caseus.) Butter was not largely used, its place being taken by oil. (See butyrum.) For the methods of making bread and for the various kinds of bread, see the article pistor. Information regarding wines will be found under vinum, and reference may also be made to the article symposium. For beer, see cervesia, and for other drinks, calda; posca. On the ancient notions regarding diet and the nutritive value of foods, see diaetetica, and cf. athletae; cena.

On the whole general subject of food in antiquity, see Saalfeld, Küche und Keller in Alt-Rom (Berlin, 1883); Baudrillart, Hist. du Luxe Privé, etc., vol. ii. (Paris, 1880); and the special sections in Becker-Göll, Charikles; id. Gallus; and Friedländer's Sittengeschichte Roms. Prof. C. G. Herbermann has given an interesting table of the approximate cost of various articles of food in the Roman markets in his Business Life in Ancient Rome (New York, 1880). Cf. also the article sumptuariae leges.