Author: Robert FLEMING (the Younger.)Publisher:
ISBN:
Category :
Languages : en
Pages : 340
Book Description
Discourses on several important subjects delivered at London in the year MDCCI ... A new edition
Author: Robert FLEMING (the Younger.)Publisher:
ISBN:
Category :
Languages : en
Pages : 340
Book Description
The Eighteenth Century
Author: Cookery and Dining in Imperial Rome
Author: ApiciusPublisher: Good Press
ISBN:
Category : Cooking
Languages : en
Pages : 282
Book Description
"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.
Early English Tracts on Commerce
Author: John Ramsay McCullochPublisher:
ISBN:
Category : Commerce
Languages : en
Pages : 700
Book Description
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.
Crisis and Renewal in the History of European Political Thought
Author: Publisher: BRILL
ISBN: 9004466878
Category : Philosophy
Languages : en
Pages : 397
Book Description
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.
The Prose Works of Jonathan Swift
Author: Jonathan SwiftThe Ranuzzi Manuscripts
Author: Maria Xenia Zevelechi WellsPublisher:
ISBN:
Category : Reference
Languages : en
Pages : 108
Book Description
New York Times Saturday Book Review Supplement
Author: A Discourse of Trade, from England Unto the East-Indies
Author: Thomas MunPublisher: Augustus m Kelley Pubs
ISBN: 9780678008737
Category : East Indies
Languages : en
Pages : 58
Book Description
Cooking and Dining in Imperial Rome
Author: ApiciusPublisher: Bigfontbooks
ISBN: 9781963956597
Category : Cooking
Languages : en
Pages : 0
Book Description
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.