APICIUS

COOKERY AND DINING IN IMPERIAL ROME

A Bibliography, Critical Review and Translation of the
Ancient Book known as Apicius de re Coquinaria

NOW FOR THE FIRST TIME RENDERED INTO ENGLISH

BY

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

INTRODUCTION BY PROF. FREDERICK STARR
Formerly of the University of Chicago

Go to transcription of text

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TO

ARNOLD