| Record ID | marc_columbia/Columbia-extract-20221130-004.mrc:511292810:1176 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-004.mrc:511292810:1176?format=raw |
LEADER: 01176mam a2200301 a 4500
001 1903053
005 20220609023212.0
008 960328s1995 it a 000 0 eng d
020 $a8870629015
035 $a(OCoLC)ocm34815631
035 $9ALZ5402CU
035 $a(NNC)1903053
035 $a1903053
040 $aC3L$cC3L$dCIN
041 1 $aeng$hlatgrc
043 $ae------$aff-----$aaw-----
045 $ax4x-$ad4i-
100 1 $aSalza Prina Ricotti, Eugenia.$0http://id.loc.gov/authorities/names/n84111978
245 10 $aDining as a Roman emperor :$bhow to cook ancient Roman recipes today /$cEugenia Salza Prina Ricotti.
260 $aRoma :$b"L'Erma" di Bretschneider,$c1995.
300 $a117 pages :$billustrations ;$c15 x 22 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $aIncludes translated passages from Apicius, Athenaeus and other authors.
650 0 $aCooking, Roman.$0http://id.loc.gov/authorities/subjects/sh85031892
700 02 $aApicius.$tDe re coquinaria.$kSelections.$lEnglish.$f1995.
700 02 $aAthenaeus,$cof Naucratis.$tDeipnosophistae.$kSelections.$lEnglish.$f1995.
852 00 $bglx$hTX725.R57$iS25 1995g