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Cookery and Dining in Imperial Rome by…

Cookery and Dining in Imperial Rome (edition 1977)

by Apicius, Joseph Dommers Vehling (Editor)

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226373,169 (3.3)5
Title:Cookery and Dining in Imperial Rome
Other authors:Joseph Dommers Vehling (Editor)
Info:Dover Publications (1977), Paperback, 301 pages
Collections:Your library
Tags:ancient rome, ancient history, cooking, cooking history

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Cookery and Dining in Imperial Rome by Apicius



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A curiosity I found at the library book sale. It's the only cookbook, I believe, that has come down from the ancient world and quite interesting to poke around in. Any one for sea scorpion with turnips? Or how about a nice boiled ostrich? ( )
  ChrisNewton | Mar 18, 2016 |
500. 1st ed. no dw. Signed. Ltd ed #423/530. Companion to Platina, see entry. Advance PR for Platina tipped in. John Davis Batchelder Collection (Library of Congress). Illus. with drawings by Vehling of ancient Roman cooking utensils and apparatus. ( )
  kitchengardenbooks | Oct 3, 2009 |
Food as historical-social documentation is fast becoming one of my favorite subjects to dally in, and this book takes the title. It has been argued as civilization's first real, official "cookbook," and it's completely fascinating. You get a glimpse into the mechanics of the spice trade and migration of ingredients a la Waverly Root's Food Encyclopedia, as well as insight into what the Romans thought would render food safe. It's a fascinating document in the way the Ancient Chinese forensic manual The Washing Away of Wrongs is fascinating--a sort of window into historical and cultural modes of epistemic and moral codification. If you're into this stuff as I am, check it out. Similar food anthropology excavation stuff, albeit in entirely different contexts, comes up in Harvard essays deconstructing post-WWII Betty Crocker cookbooks, and museum entries on pioneer cookbooks, etc. I just totally get off on this sort of thing. ( )
  ifjuly | Aug 24, 2007 |
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Author nameRoleType of authorWork?Status
Apiciusprimary authorall editionscalculated
Starr, FrederickIntroductionsecondary authorsome editionsconfirmed
Vehling, Joseph DommersTranslatorsecondary authorsome editionsconfirmed
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Amazon.com Product Description (ISBN 0486235637, Paperback)

Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate and how they prepared them. Actual recipes — from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers, and rose pie. 49 illustrations.

(retrieved from Amazon Thu, 12 Mar 2015 18:09:16 -0400)

Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes - from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie. 49 illustrations.… (more)

(summary from another edition)

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