| Record ID | marc_records_scriblio_net/part10.dat:35795882:1419 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part10.dat:35795882:1419?format=raw |
LEADER: 01419cam 2200289 i 4500
001 77089410
003 DLC
005 20030814190118.0
008 780203s1977 nyua 001 0 eng
010 $a 77089410
020 $a0486235637 :$c$5.00 ($5.75 Can.)
040 $aDLC$cDLC$dDLC
041 1 $aenglat
043 $ae------$aff-----$aaw-----
050 00 $aTX713$b.A713
082 00 $a641.5/937
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.
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 $aCookery, Roman$xEarly works to 1800.
700 1 $aVehling, Joseph Dommers,$d1879-1950.
740 $aApicii libri x, que dicuntur de obsoniis et condimentis, sive arte coquinaria quae extant.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/description/dover032/77089410.html