LEADER 01992nam  22004693  450 
001 9910229886403321
005 20230725020317.0
010   $a9788891310910
010   $a8891310913
035   $a(CKB)3810000000209581
035   $a(MiAaPQ)EBC5991346
035   $a(Au-PeEL)EBL5991346
035   $a(OCoLC)957218158
035   $a(Exl-AI)5991346
035   $a(EXLCZ)993810000000209581
100   $a20210901d2010      uy         0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aDining As a Roman Emperor $eHow to Cook Ancient Roman Recipes Today
210  1$aRoma :$cL'Erma di Bretschneider,$d2010.
210  4$dİ2010.
215   $a1 online resource (115 pages)
311 08$a9788891310910 
311 08$a8891310913 
311 08$a9788882655891 
311 08$a888265589X 
330   $aThis book explores the culinary traditions of ancient Rome, focusing on how to recreate authentic Roman recipes today. Author Eugenia Salza Prina Ricotti provides historical context by examining the preserved city of Pompeii and its insights into Roman daily life and food culture. The book delves into various ancient texts, including 'De re coquinaria' by Apicius, to reconstruct dishes that were popular in Roman times. It addresses misconceptions about Roman cuisine and offers a collection of recipes that highlight the diversity and richness of ancient Roman dining. The work is intended for culinary enthusiasts and historians interested in ancient gastronomy.$7Generated by AI.
606   $aCooking, Roman$7Generated by AI
606   $aRoman antiquities$7Generated by AI
615  0$aCooking, Roman
615  0$aRoman antiquities.
700   $aEugenia$b Salza Prina Ricotti$01022616
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910229886403321
996   $aDining As a Roman Emperor$92429184
997   $aUNINA