Cookery and dining in imperial Rome
Subtitle: a bibliography, critical review and translation of the ancient book known as Apicius de re coquinaria
By: now for the first time rendered into English by Joseph Dommers Vehling, with a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author; introduction by Prof. Frederick Starr ...
Contributors: Vehling, Joseph Dommers, 1879-1950, ed. and tr.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress); John Davis Batchelder Collection (Library of Congress)
Publisher: W.M. Hill
Published: 1936
Place of publication: Chicago
Language: eng; lat
Number of pages: 301
Subjects: Cookery -- Early works to 1800
Notes: Added t.-p.: Apicii libri x, qvi dicvntvr de obsoniis et condimentis, siue arte coqvinaria, qvæ extant; nvnc primvm anglice reddidit proœmio bibliographico atqve interpretatione defensit uarlisqve annotationibvs instrvxit ita et antiqvæ cvlinæ vtensiliarvm effigiis exornauit, indicem deniqve etymologicvm et technicvm artis magiricæ adiecit Iosephvs Dommers Uehling; introdvcit Fridericvs Starr. Chicago, in æedibvs Gvaltheri M. Hill, 1936.
"Five hundred and thirty copies of this book have been printed ... by the Torch Press in Cedar Rapids, Iowa, U.S.A. Thirty copies are printed on Arnold hand-made paper and signed by the author ... Copies nos. 1 to 5 are not placed on sale.
"Apiciana": p. [251]-273.