Casa editrice: Prospect Books
Data di pubblicazione: 2006
Legatura: Soft cover
Condizione libro: New
Brand New, Unread Copy in Perfect Condition. A+ Customer Service!. Codice inventario libreria ABE_book_new_1903018137
Riassunto: Apicius is the sole remaining cookery book from the days of the Roman Empire. Though there were many ancient Greek and Latin works concerning food, this collection of recipes is unique. The editors suggest that it is a survival from many such collections maintained by working cooks and that the attribution to Apicius the man (a real-life Roman noble of the 2nd century AD) is a mere literary convention.
There have been many English translations of this work (and, abroad, some important academic editions), but none reliable since 1958 (Flower and Rosenbaum). In any case, this edition and translation has revisited all surviving manuscripts in Europe and the USA and proposes many new readings and interpretations. The great quality of this editorial team is that while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions.
This volume supplies a fully referenced parallel text (Latin and English) of Apicius and of the excerpts from Apicius done by Vinidarius. There is an extensive introduction discussing both the art of cookery in the later Empire and the origins of this text, together with a new hypothesis as to its true date. There are then long appendixes discussing the vexed question of the true nature of the Roman store sauces, garum and liquamem. There is also a full bibliography and extensive discussion of the meaning of technical terms found in the text. This book will set a new standard for Apician studies.
L'autore: Christopher Grocock is a teacher of Latin; he was Project Direct at Bede's World Museum in Jarrow; he has edited for the OUP Historia Vie Hierosolimitane of Gilo of Paris as well as work by the Venerable Bede (forthcoming); he has contributed many papers to learned journals and conferences on medieval Latin studies. Sally Grainger is the author of The Classical Cookbook (with Andrew Dalby) for the British Museum. She is a leading reconstructionist cook and has produced classical and medieval meals for countless conferences and public gatherings.
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Libreria AbeBooks dal: 7 maggio 2014
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