Gavius Apicius Marcus (49 results)

Condition: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.

Condition: New. In.

Condition: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Paperback. Condition: Brand New. German language. 5.67x3.62x0.39 inches. In Stock.

Taschenbuch. Condition: Neu. Neuware - Von der Vorspeise bis zum Dessert: Unter dem Namen Apicius ist ein Kochbuch aus der römischen Kaiserzeit überliefert. Ob Spanferkel mit Koriandersauce, Hähnchen mit flüssiger Füllung oder ein leckeres Birnensoufflé - Feinschmecker kommen damit ebenso auf ihre Kosten wie die Fans guter Hausmannskost. Diese Ausgabe bietet den kompletten lateinischen Text samt Übersetzung und Anmerkungen. Dazu gibt es einige Rezepte für die heutige Küche, ein ausführliches Zutatenverzeichnis und Informationen zu Autor und Werk sowie zu den Koch- und Essgewohnheiten der Römer.Sprachen: Deutsch, Latein.

Condition: Hervorragend. Zustand: Hervorragend | Seiten: 544 | Sprache: Englisch | Produktart: Bücher.

Condition: New.

Condition: New. In.

Hardcover. Condition: Very Good. Series: Cartapaglia 153p hardback on coarse paper in cardboard covers, an unusual multilingual edition describing ancient Roman cuisine of the kind attributed to Apicius; text in Italian, English and Latin; some light wear to cover edges due to materials, overall very good condition copy of an uncommon volume Language: English.

Reclam, Stuttgart 1993, 262 S., ill. Okart., Kl.-8, Einband leicht betsoßen, Seiten gebräunt.

Softcover (Stiff Boards). Condition: Very Good. Dust Jacket Condition: No Dust Jacket. First Edition. Text in Latin, Italian, Romanesco and English. Size: Quarto. 154 pages. Text is in multiple languages. Text body is clean, and free from previous owner annotation, underlining and highlighting. Binding is tight, covers and spine fully intact. No foxing in this copy. Edges browned slightly. Quantity Available: 1. Shipped Weight: Under 1 kilogram. Category: Cooking, Wine & Dining; Italy; Early (0-1000 AD); ISBN: 887100597X. ISBN/EAN: 9788871005973. All our pictures shown here are of the actual item, not stock photos. Inventory No: 33713: 320 For further info on this title, click on the "Contact Seller" button within this listing. We will try to reply within 24 hours. Otherwise you can order right now (inclusive of shipping options) from the "Add to Basket" button to the right.

Legatura editoriale. Testo in latino, italiano, romanesco e inglese. pagine effetto carta paglia . Volume di difficile reperibilità Pagine: 153 Peso: 1.

Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.01.

Oktav (205 x 145 mm), Org.-Ganzleinen, XVI, 116 S., wohlerhaltenes Exemplar. [Bibliotheca Scriptorum graecorum et romanorum Teubneriana.; 1048]. - 1. Auflage - [oR | DOK | ] 225 g.

Hardcover. Condition: Very Good. Illustrated. With dust jacket Ship within 24hrs. Satisfaction 100% guaranteed. APO/FPO addresses supported.

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. .

Amsterdam, Janssonius-Waesberghe, 1709. Editio secunda. Mit gestoch. Frontispiz. 18 Bll., 277 S., 21 Bll. Ldr. d. Zt. mit Rverg. (Stärker best., berieb., ob. Kap. läd.). Gutes Exemplar. Vicaire 32 - Horn/Arndt 9 - "Bis heute ist nicht endgültig geklärt, wer genau der Verfasser dieses Buches war. Nach der meistverbreiteten Theorie war Apicius ein reicher Bürger Roms zur Zeit des Tiberius. Nachdem er fast sein ganzes Vermögen verprasst hatte, soll er Selbstmord begangen haben" (Weiss S. 23). - Nach Graesse I, 160 wurde vorliegende Ausgabe in nur 100 Exemplaren gedruckt. - Das schöne Frontispiz zeigt das Innere einer Küche. - Front. seitlich knapp beschn. u. mit ob. Randfehlstelle, tls. leicht gebräunt. Exlibris: Franz Pollack-Parnau [mit darin handschriftl. eingetragener Buchsignatur:] ANT/III/2 Sprache: italiano/latino;deutsch;.

Traduits du latin pour la première fois et commentés par Guégan; LXXVIII/322 S., Bonnel, Paris 1933, gr-8°, Orig.Franz.Broschur, Einbandgelenke an den Kapitalen mit geringen Einrissen (> Versand ab Deutschland möglich << ??? PREIS ZU HOCH ODER ZU TIEF ??? ANGEBOT ERWÜNSCHT !!! 750 Gramm.

Leather_bound. Condition: Very Good. First edition. 24 mo (3 1/2" x 6") in modern rebind of full leather with contemporary marbled endpapers retained. All edges gilt. Binding is fine and tight; text generally clean with some occasional very light tidemarking. (1) blank; frontispiece engraving by J. Waesbergios depicting preparaion of foodstufs in an ancient kitchen; title printed in red and black; (3, "Viro Celeberrimo Martino Listero Dedicatio"); (21, "Martinus Lister Lectori"); 277+ (17, "Variae Lectiones") + (25, Index). Marcus Gavius Apicius was a first century A.D. Roman gourmet living during the reign of Tiberius. This work was a collection of Roman cookery recipes, the earliest known surviving copy originating in the 5th century; it cannot be proveably attributed to Apicius as the actual author and is thought to have been written by a somewhat later author and based on what was known about Apicius. The first printed editions of the basic work, titled "In re Quoquinaria" was produced in 1498 in Milan and in 1500 in Venice. The importance of this, the 1709 edition, is that it was translated and contained commentary by Martin Lister (1639-1712), the English physcian and naturalist (he was the first arachnologist and conchologist), who related the material in the original work to medicine and healing. His commentary came from the point of view of a doctor and appears in 21 prefactory pages and in commentary throughout. Lister's comments appear on one side of the two-column portions under each of the main Apicius sections; the other is the commentary of Gabriel Humelberg (or Hummelberger) who edited a 1542 edition of which his commentary represented two thirds of the text. Humelberg (1487-1544) was a German humanist, doctor and botanist who particularly studied medicinal plants and ancient botanical writings.