| Record ID | marc_ithaca_college/ic_marc.mrc:13142841:1347 |
| Source | Ithaca College Library |
| Download Link | /show-records/marc_ithaca_college/ic_marc.mrc:13142841:1347?format=raw |
LEADER: 01347cam a2200289 i 4500
001 32610
008 780203s1977 nyua 00100 eng
010 $a 77089410 $o03650728
035 $9AAE-0867
040 $aDLC$cDLC$dXIM
020 $a0486235637 :$c$5.00 ($5.75 Can.)
041 1 $aenglat
043 $ae------$aff-----$aaw-----
049 $aXIMM
050 0 $aTX713$b.A713
082 $a641.5/937
100 0 $aApicius.
240 00 $aDe re coquinaria. English
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 0 $aNew York :$bDover Publications,$c1977.
300 $axv, 301 p. :$bill. ;$c24 cm.
500 $aAdded t.p.: Apicii libri x, qui dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant.
500 $aIncludes index.
650 0 $aCookery$xEarly works to 1800.
650 0 $aCookery, Roman.
700 10 $aVehling, Joseph Dommers,$d1879-1950.
740 01 $aApicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant.