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portada Cookery and Dining in Imperial Rome
Type
Physical Book
Publisher
Author
Language
English
Pages
396
Format
Paperback
Dimensions
23.4x15.6x2.1 cm
ISBN13
9781023301497

Cookery and Dining in Imperial Rome

Apicius; Starr, Frederick; Vehling, Joseph Dommers (Author) · Anson Street Press · Paperback

Cookery and Dining in Imperial Rome - Apicius; Starr, Frederick; Vehling, Joseph Dommers

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Synopsis "Cookery and Dining in Imperial Rome"

Journey back to the opulent world of ancient Rome with "Cooking and Dining in Imperial Rome," a fascinating glimpse into the culinary habits of one of history's greatest empires. Attributed to Apicius, a figure synonymous with Roman gastronomy, this collection offers a unique window into the kitchens and dining tables of the Roman elite. Explore a treasure trove of recipes, providing insight into the ingredients, techniques, and flavors that tantalized Roman palates. More than just a cookbook, this historical text unveils the cultural significance of food in Roman society, from lavish banquets to everyday meals. Discover the history of Roman cuisine through meticulously prepared recipes, reflecting the spices, meats, and produce that defined their diet. Whether you are a food history enthusiast, a culinary adventurer, or simply curious about life in ancient Rome, "Cooking and Dining in Imperial Rome" offers an engaging and informative experience, bringing the flavors of the past to life. This edition preserves the authenticity of the original text, ensuring an immersive journey into the heart of Roman food culture.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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The binding of this edition is Paperback.

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