Apicius Caelius (10 results)

PF. Condition: New.

Paperback. Condition: Brand New. 144 pages. German language. 8.31x5.79x0.51 inches. In Stock.

Condition: New. KlappentextrnrnThis scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have.

Taschenbuch. Condition: Sehr gut. leichte Gebrauchsspuren, Aufkleber ---. nein.

Kurt Däweritz, Leipzig 1911. XV+127 pages. Orig. green cloth. Very good.

Leatherbound. Condition: Good. Early reprint. 12mo. Pp. 314 [13]. Early 18th-C. tree calf, five raised bands with gilt tooled decorations and lettering piece, edges trimmed and dyed red. Decorative initial caps, italic text with roman titles, table of Latin and Greek chapter titles, marginal notes, index following text, followed by a tail-piece (that of a gryffin, in reference to printer Gryphius). Includes Appendicula de condituris varijs, ex Ioanne Damasceno, a section of fourteen recipes for "condimenta" and "condituræ" between De Re Culinaria and Facultatibus alimentorum. Spine ends chipped, edges rubbed, endpapers stained, marginal annotations in ink, tight binding. Presents four culinary and health texts, as called for, appearing together with Torinus' introduction the same year as a nearly identical Basel edition but in smaller format for a different market. The collection of Roman recipes De Re Culinaria, attributed to Apicius, first appeared in this form in the fifth century AD. Torinus' sources were "codexes" found in Maguelone and Transylvania. Bartolomeo (Sacchi) Platina's De Honesta Voluptate (given an alternate title by Torinus) was the first movable-type cookbook, based on Maestro Martino da Como's recipes. Paul of Aegina was a Byzantine Greek physician. Gryphius learned printing from his father in Germany then in Venice, moving to Lyon around 1520. By the 1540s he had the city's largest printing establishment and reputation for a high standard of editing and impression, specializing in Humanist works in small format modeled on Aldus Manutius. DURLING, (Sixteenth Century Printed Books in the National Library of Medicine), 232. .

Condition: Sehr gut. Zustand: Sehr gut | Sprache: Deutsch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condition: Hervorragend. Zustand: Hervorragend | Sprache: Deutsch | Produktart: Bücher | Keine Beschreibung verfügbar.

In-16mo (cm. 19x11,5) di pp. XIV, 230 (ma 234 errori di numerazione). Mz. perg. coeva, fregi e tit. oro al dso. Timbro alla sguardia, ottimo es. Come è noto, nel III secolo D.C., un cuoco di nome Celio compilò una raccolta di ricette in dieci libri attribuendola a Marco Gavio Apicio. Questo trattato gastronomico, con ampie note e commenti sulle varianti, costituisce la principale fonte di notizie sulla cucina dell'antica Roma e testimonia l'importanza di condimenti e salse nella culinaria romana. Vicaire, p. 33 note. Palear Henssler, 522. Graesse, I, pag. 160.ID: CW_14107.

Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.