ISBN: 9781963956597 - cooking and dining in imperial rome (22 risultati)

hardcover. Condizione: Very Good.

Condizione: New.

Hardback or Cased Book. Condizione: New. Cooking and Dining in Imperial Rome. Book.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New.

Hardback. Condizione: New.

Condizione: New. In English.

Condizione: New.

Condizione: As New. Unread book in perfect condition.

Hardback. Condizione: New.

Hardback. Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Hardcover. Condizione: new. Hardcover. Based on the fact that one of the two manuscripts is headed with the words "API CAE," or rather, because a few recipes are attributed to Apicius in the text, the book has been ascribed to an otherwise unknown Caelius Apicius: Patinam Apicianam sic facies (IV, 14). It has alternatively been ascribed to Marcus Gavius Apicius, a Roman gourmet who flourished during Tiberius's rule sometime in the first century CE. Furthermore, numerous Roman chefs from the first century CE could have contributed to the book's composition. Many of the recipes call for silphium, a mineral that vanished in the first century CE, so this supports the older date. According to textual research, however, the culinary historian Bruno Laurioux believes the extant form only dates from the fifth century-that is, the end of the Roman Empire: "The history of De Re Coquinaria indeed belongs to the Middle Ages." This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Condizione: New. Print on Demand.

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.

Hardcover. Condizione: new. Hardcover. Based on the fact that one of the two manuscripts is headed with the words "API CAE," or rather, because a few recipes are attributed to Apicius in the text, the book has been ascribed to an otherwise unknown Caelius Apicius: Patinam Apicianam sic facies (IV, 14). It has alternatively been ascribed to Marcus Gavius Apicius, a Roman gourmet who flourished during Tiberius's rule sometime in the first century CE. Furthermore, numerous Roman chefs from the first century CE could have contributed to the book's composition. Many of the recipes call for silphium, a mineral that vanished in the first century CE, so this supports the older date. According to textual research, however, the culinary historian Bruno Laurioux believes the extant form only dates from the fifth century-that is, the end of the Roman Empire: "The history of De Re Coquinaria indeed belongs to the Middle Ages." This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Based on the fact that one of the two manuscripts is headed with the words 'API CAE,' or rather, because a few recipes are attributed to Apicius in the text, the book has been ascribed to an otherwise unknown Caelius Apicius: Patinam Apicianam sic facies (IV, 14). It has alternatively been ascribed to Marcus Gavius Apicius, a Roman gourmet who flourished during Tiberius's rule sometime in the first century CE. Furthermore, numerous Roman chefs from the first century CE could have contributed to the book's composition. Many of the recipes call for silphium, a mineral that vanished in the first century CE, so this supports the older date. According to textual research, however, the culinary historian Bruno Laurioux believes the extant form only dates from the fifth century-that is, the end of the Roman Empire: 'The history of De Re Coquinaria indeed belongs to the Middle Ages.'.…

Hardcover. Condizione: new. Hardcover. Based on the fact that one of the two manuscripts is headed with the words "API CAE," or rather, because a few recipes are attributed to Apicius in the text, the book has been ascribed to an otherwise unknown Caelius Apicius: Patinam Apicianam sic facies (IV, 14). It has alternatively been ascribed to Marcus Gavius Apicius, a Roman gourmet who flourished during Tiberius's rule sometime in the first century CE. Furthermore, numerous Roman chefs from the first century CE could have contributed to the book's composition. Many of the recipes call for silphium, a mineral that vanished in the first century CE, so this supports the older date. According to textual research, however, the culinary historian Bruno Laurioux believes the extant form only dates from the fifth century-that is, the end of the Roman Empire: "The history of De Re Coquinaria indeed belongs to the Middle Ages." This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. …

Buch. Condizione: Neu. Cooking and Dining in Imperial Rome | Apicius | Buch | Englisch | 2024 | BigfontBooks | EAN 9781963956597 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.