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| 001 | 16439 | ||
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| 005 | 20260610133402.0 | ||
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| 008 | 260607r2005||||utu|||||o|||||||||||||| d | ||
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_ala _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 | _aApicius | |
| 240 | 1 | 0 | _aDe re coquinaria |
| 245 | 1 | 0 | _aApicii librorum X qui dicuntur De re coquinaria quae extant |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2005 |
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_a1 online resource : _bmultiple file formats |
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_atext _btxt _2rdacontent |
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_acomputer _bc _2rdamedia |
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_aonline resource _bcr _2rdacarrier |
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| 500 | _aWikipedia page about this book: https://en.wikipedia.org/wiki/Apicius Wikipedia page about this book: https://fr.wikipedia.org/wiki/De_re_coquinaria | ||
| 500 | _aRelease date is 2005-08-04 | ||
| 508 | _aProduced by Louise Hope, Ted Garvin, David Starner and the Online Distributed Proofreading Team at https://www.pgdp.net | ||
| 520 | _a"Apicii librorum X qui dicuntur De re coquinaria quae extant" attributed to Apicius is a compilation of Roman recipes assembled in the late 4th century. This collection of culinary formulas spans ten books, featuring dishes from roasted piglet to Lucanian sausages and pheasant sauces. Though attributed to Marcus Gavius Apicius, a famous 1st-century Roman gastronome, the work was actually written much later in degraded Latin, preserved through medieval manuscripts that reveal ancient Rome's sophisticated kitchen traditions. (This is an automatically generated summary.) | ||
| 534 |
_pOriginally published: _cLipsiae in aedibus B. G. Teubneri, 1922 |
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| 653 | _aCooking, Roman -- Early works to 1800 | ||
| 700 | 1 |
_aGiarratano, Caesar, _d1880-1953 |
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| 700 | 1 |
_aVollmer, Friedrich, _d1867-1923 |
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| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/16439 |
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_c57827 _d57827 |
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