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[null,"1.","Record Nr.",null,"UNISALENTO991003253299707536"]
[null,null,"Autore",null,"Spinelli, Nicolaus"]
[null,null,"Titolo",null,"Lectura institutionum / Nicolaus Spinelli"]
[null,null,"Pubbl/distr/stampa",null,"[Bologna] : A. Forni, [1978]"]
[null,null,"Descrizione fisica",null,"85 p. ; 32 cm."]
[null,null,"Collana",null,"Opera iuridica rariora ; 20"]
[null,null,"Disciplina",null,"340.5"]
[null,null,"Lingua di pubblicazione",null,"Latino"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910229886403321"]
[null,null,"Autore",null,"Eugenia Salza Prina Ricotti"]
[null,null,"Titolo",null,"Dining As a Roman Emperor : How to Cook Ancient Roman Recipes Today"]
[null,null,"Pubbl/distr/stampa",null,"Roma : , : L'Erma di Bretschneider, , 2010"]
[{"$nulls":4},"©2010"]
[null,null,"ISBN",null,"9788891310910"]
[{"$nulls":4},"8891310913"]
[null,null,"Descrizione fisica",null,"1 online resource (115 pages)"]
[null,null,"Soggetti",null,"Cooking, Roman"]
[{"$nulls":4},"Roman antiquities"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","This 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."]