Cooking and Dining in Imperial Rome

Cooking and Dining in Imperial Rome

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Description

This is the first English translation of "Apicus de re Conquinaria," the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Velhing's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of the culinary arts in Imperial Rome.

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Product details

  • Paperback | 301 pages
  • 154 x 230 x 18mm | 421.84g
  • Dover Publications Inc.
  • New York, United States
  • English
  • New edition
  • New edition
  • 49ill.
  • 0486235637
  • 9780486235639
  • 144,985

Table of contents

INTRODUCTION PREFACE THE BOOK OF APICIUS   "A Critical review of its times, its authors, and their sources, its authenticity and practical usefulness in modern times." THE RECIPES OF APICIUS AND THE EXERPTS FROM APICIUS BY VINIDARIUS   "Original translation from the most reliable Latin texts, elucidated with notes and comments." APICIANA   A bibliography of Apician manuscript books and printed editions. DICTIONARY OF CULINARY TERMS AND INDEX

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