| Record ID | marc_columbia/Columbia-extract-20221130-001.mrc:2886533:1947 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-001.mrc:2886533:1947?format=raw |
LEADER: 01947cam a2200421 i 4500
001 2323
005 20220518181308.0
008 790522s1977 nyua 001 0 eng
010 $a 77089410
020 $a0486235637 :$c$5.00 ($5.75 Can.)
035 $a(OCoLC)3650728
035 $a(OCoLC)ocm03650728
035 $a(CStRLIN)NYCG10806369-B
035 $9AAA2443CU
035 $a(NNC)2323
035 $a2323
040 $dNNC
041 1 $aenglat
043 $ae------$aff-----$aaw-----
050 00 $aTX713$b.A713
082 0 $a641.5/937
090 $aTX713$b.A713
100 0 $aApicius.$0http://id.loc.gov/authorities/names/n84238685
240 10 $aDe re coquinaria.$lEnglish$0http://id.loc.gov/authorities/names/n84238687
245 10 $aCookery and dining in imperial Rome :$ba bibliography, critical review, and translation of the ancient book known as Apicius de re coquinaria : now for the first time rendered into English /$cby Joseph Dommers Vehling, with a dictionary of technical terms, many notes, facsimiles of originals, and views and sketches of ancient culinary objects made by the author ; introd. by Frederick Starr.
260 $aNew York :$bDover Publications,$c1977.
300 $axv, 301 pages :$billustrations ;$c24 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
500 $aAdded t.p.: Apicii libri x, qui dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant.
500 $aIncludes index.
650 0 $aCooking$vEarly works to 1800.$0http://id.loc.gov/authorities/subjects/sh2008101718
650 0 $aCooking, Roman.$0http://id.loc.gov/authorities/subjects/sh85031892
700 1 $aVehling, Joseph Dommers,$d1879-1950.$0http://id.loc.gov/authorities/names/n86804266
740 0 $aApicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant.
852 00 $bmil$hTX713$i.A713
852 00 $bbar$hTX713$i.A713