Apicius Marcus Gavius Apicius

Apicius

Author: Marcus Gavius Apicius
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Book Title
Apicius
Author
Marcus Gavius Apicius
ISBN
9781903018132
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 while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery of adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions.Binding Type: HardcoverAuthor: Marcus Gavius ApiciusPublisher: Prospect Books (UK)Published: 12/06/2006ISBN: 9781903018132Pages: 414Weight: 2.02lbsSize: 10.04h x 7.12w x 1.42dReview Citations: Reference and Research Bk News 11/01/2006 pg. 317
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 while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery of adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions.

Binding Type: Hardcover
Author: Marcus Gavius Apicius
Publisher: Prospect Books (UK)
Published: 12/06/2006
ISBN: 9781903018132
Pages: 414
Weight: 2.02lbs
Size: 10.04h x 7.12w x 1.42d

Review Citations: Reference and Research Bk News 11/01/2006 pg. 317
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 while the Latin scholarship is supplied by Chris Grocock, Sally Grainger contributes a lifetime's experience in the practical cookery of adaptations of the recipes in this text. This supplies a wholly new angle from which to verify the textual and editorial suggestions.

Binding Type: Hardcover
Author: Marcus Gavius Apicius
Publisher: Prospect Books (UK)
Published: 12/06/2006
ISBN: 9781903018132
Pages: 414
Weight: 2.02lbs
Size: 10.04h x 7.12w x 1.42d

Review Citations: Reference and Research Bk News 11/01/2006 pg. 317