Early English Tracts on Commerce
Early English Tracts on Commerce

Author: John Ramsay McCulloch

Publisher:

Published: 1954

Total Pages: 700

ISBN-13:

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First published in London in 1856 under title: A select collection of early English tracts on commerce, from the originals of Mun, Roberts, North, and others.

Cookery and Dining in Imperial Rome
Cookery and Dining in Imperial Rome

Author: Apicius

Publisher: Good Press

Published: 2019-11-20

Total Pages: 282

ISBN-13:

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"Cookery and Dining in Imperial Rome" by Apicius is the oldest known cookbook in existence. There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving food and revitalizing them in ways that are surprisingly still relevant.

Crisis and Renewal in the History of European Political Thought
Crisis and Renewal in the History of European Political Thought

Author:

Publisher: BRILL

Published: 2021-08-30

Total Pages: 397

ISBN-13: 9004466878

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This volume advances a better, more historical and contextual, manner to consider not only the present, but also the future of ‘crisis’ and ‘renewal’ as key concepts of our political language as well as fundamental categories of interpretation.

Cooking and Dining in Imperial Rome
Cooking and Dining in Imperial Rome

Author: Apicius

Publisher: Bigfontbooks

Published: 2024-07-24

Total Pages: 0

ISBN-13: 9781963956597

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Perhaps assembled around the fifth century CE or earlier, Apicius, often known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a body of Roman cooking recipes. With subsequent recipes adding Vulgar Latin (such as ficatum and bullire) to earlier recipes employing Classical Latin, its vocabulary is in many respects closer to Vulgar than to Classical Latin.Based on the fact that one of the two manuscripts is headed with the words "API CAE," or rather, because a few recipes are attributed to Apicius in the text, the book has been ascribed to an otherwise unknown Caelius Apicius: Patinam Apicianam sic facies (IV, 14). It has alternatively been ascribed to Marcus Gavius Apicius, a Roman gourmet who flourished during Tiberius's rule sometime in the first century CE. Furthermore, numerous Roman chefs from the first century CE could have penned the book.