| Record ID | marc_openlibraries_phillipsacademy/PANO_FOR_IA_05072019.mrc:54731436:1678 |
| Source | marc_openlibraries_phillipsacademy |
| Download Link | /show-records/marc_openlibraries_phillipsacademy/PANO_FOR_IA_05072019.mrc:54731436:1678?format=raw |
LEADER: 01678cam a2200373 i 4500
001 2135578
003 NOBLE
005 20010823141333.0
008 780203s1977 nyua 001 0 eng
010 $a77089410
020 $a0486235637 :
035 $a(OCoLC)3650728
040 $aDLC$cDLC$dOCL$dPAN
041 1 $aeng$hlat
043 $ae------$aff-----$aaw-----
049 $aPANA
050 0 $aTX713$b.A713
082 $a641.5/937
092 $a641.5$bAp34
100 0 $aApicius.
240 10 $aDe re coquinaria.$lEnglish
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.
246 3 $aApicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant
260 $aNew York :$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 $aCookery, Roman$vEarly works to 1800.
700 1 $aVehling, Joseph Dommers,$d1879-1950.
902 $a120229
919 4 $a31867000800636
998 $b1$c031205$d3$e1$f-$g0
901 $ab21355782$bIII$c2135578$tbiblio
852 4 $agaaagpl$bPANO$bPANO$cStacks 3 (in Storage)$j641.5 AP34$gbook$p31867000800636$y14.95$t1$xnonreference$xholdable$xcirculating$xvisible$zAvailable