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Cookery and dining in imperial Rome : a bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English / by Joseph Dommers Vehling ; introduction by Frederick Starr.

By: Contributor(s): Material type: TextTextLanguage: English Original language: Latin Publication details: New York : Dover Publications, 1977.Edition: Dover edDescription: xv, 301 p. : ill. ; 24 cmISBN:
  • 0844656860
Other title:
  • Apicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant [Added title page title]
Uniform titles:
  • De re coquinaria. English
Subject(s): DDC classification:
  • 641.5/937 22
LOC classification:
  • TX713 .A713 1977
Summary: Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Non Fiction MVS Library Main room-Teen/Adult B- Nonfiction (Teen/Adult) 641.5 Api (Browse shelf(Opens below)) Available 401984

"With a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author."

Translation of: De re coquinaria.

"Originally published by Walter M. Hill, Chicago, 1936"-- T.p. verso.

Includes bibliographical references and index.

Describes the preparation techniques and ingredients used to prepare food in Imperial Rome, with dozens of recipes for authentic dishes from the era.

Adult Follett Library Resources

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