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Anthimus: On the Observance of Foods - Anthimus, Mark Grant
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Anthimus, Mark Grant:

Anthimus: On the Observance of Foods - Paperback

2007, ISBN: 1903018528

[SR: 2406079], Paperback, [EAN: 9781903018521], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2007-10-01, Prospect Books, Anthimus was a Greek doctor condemned by the Emperor in Constantinople to a life of exile at the court of Theodoric the Ostrogoth, barbarian ruler of Italy at the beginning of the 6th century AD. In the course of his life in Ravenna, he was sent as ambassador to the King of the Franks and wrote, perhaps as a sweetener to his fierce yet royal host, a letter about foods - which were good for you, which bad, and, sometimes, how to cook and serve them. It may reasonably be called the first French cookery book; and this is a new and more accurate modern language edition, printed with the Latin and English in parallel on facing pages. Mark Grant provides a general historical introduction - which corrects various errors of fact in earlier editions, a Latin text based on the editio princeps of 1864, a modern English translation, and a full commentary on the work itself, with many cross-references to classical medical treatises, the literature of classical cookery and modern scholarship insofar as it knows anything of the food and cookery of the early Merovingian Franks. This work by Anthimus has long been studied for the light it sheds on the linguistic transition from classical to medieval Latin, but rarely has it been treated for what it was: a cookery and medical treatise. It shows cooking on the cusp between the bread, vegetable and oil based cuisine of the Mediterranean and the meat dominated cookery of the northern forests. This short treatise is essential to an understanding of the development of West European medieval and early modern cooking. This version was first published by Prospect Books in 1996 and is being brought back into print due to continuing demand., 1039764, Low Fat, 271143, Diets & Healthy Eating, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271389, Other Historical Subjects, 278066, Discovery & Exploration, 277011, Heraldry, 271564, Historiography, 275757, History of Education, 278290, History of Engineering & Technology, 270830, History of Medicine, 772136, History of Science, 271408, Holocaust, 772066, Slavery, 271436, Theory & Methods, 772142, Witchcraft, 276593, Women in History, 65, History, 1025612, Subjects, 266239, Books, 278202, Industrial Chemistry, 922268, Chemical, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books

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Anthimus: On the Observance of Foods - Anthimus, Mark Grant
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Anthimus, Mark Grant:

Anthimus: On the Observance of Foods - Paperback

2007, ISBN: 1903018528

[SR: 2406079], Paperback, [EAN: 9781903018521], Prospect Books, Prospect Books, Book, [PU: Prospect Books], 2007-10-01, Prospect Books, Anthimus was a Greek doctor condemned by the Emperor in Constantinople to a life of exile at the court of Theodoric the Ostrogoth, barbarian ruler of Italy at the beginning of the 6th century AD. In the course of his life in Ravenna, he was sent as ambassador to the King of the Franks and wrote, perhaps as a sweetener to his fierce yet royal host, a letter about foods - which were good for you, which bad, and, sometimes, how to cook and serve them. It may reasonably be called the first French cookery book; and this is a new and more accurate modern language edition, printed with the Latin and English in parallel on facing pages. Mark Grant provides a general historical introduction - which corrects various errors of fact in earlier editions, a Latin text based on the editio princeps of 1864, a modern English translation, and a full commentary on the work itself, with many cross-references to classical medical treatises, the literature of classical cookery and modern scholarship insofar as it knows anything of the food and cookery of the early Merovingian Franks. This work by Anthimus has long been studied for the light it sheds on the linguistic transition from classical to medieval Latin, but rarely has it been treated for what it was: a cookery and medical treatise. It shows cooking on the cusp between the bread, vegetable and oil based cuisine of the Mediterranean and the meat dominated cookery of the northern forests. This short treatise is essential to an understanding of the development of West European medieval and early modern cooking. This version was first published by Prospect Books in 1996 and is being brought back into print due to continuing demand., 1039764, Low Fat, 271143, Diets & Healthy Eating, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271043, Gastronomy, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271044, History of Food, 271071, Reference & Gastronomy, 66, Food & Drink, 1025612, Subjects, 266239, Books, 271389, Other Historical Subjects, 278066, Discovery & Exploration, 277011, Heraldry, 271564, Historiography, 275757, History of Education, 278290, History of Engineering & Technology, 270830, History of Medicine, 772136, History of Science, 271408, Holocaust, 772066, Slavery, 271436, Theory & Methods, 772142, Witchcraft, 276593, Women in History, 65, History, 1025612, Subjects, 266239, Books, 278202, Industrial Chemistry, 922268, Chemical, 278115, Engineering & Technology, 57, Science & Nature, 1025612, Subjects, 266239, Books

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ISBN: 1903018528

ID: 7286482

In the course of Anthimus' life in Ravenna, he was sent as ambassador to the King of the Franks and wrote, perhaps as a sweetener to his fierce yet royal host, a letter about foods - which were good for you, which bad, and, sometimes, how to cook and serve them. It may reasonably be called the first French cookery book; and this is a new and more accurate modern language edition, printed with the Latin and English in parallel text on facing pages. Mark Grant provides a general historical introduction - which corrects various errors of fact in earlier editions, a Latin text based on the editio princeps of 1864, a modern English translation, and a full commentary on the work itself, with many cross-references to classical medical treatises, the literature of classical cookery and modern scholarship insofar as it knows anything of the food and cookery of the early Merovingian Franks. agricultural sciences,cooking,cooking education and reference,food science,history,science and math,holiday cooking Agricultural Sciences, Prospect Books

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Anthimus: on the Observance of Foods - Anthimus, and Grant, Mark (Translated by)
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Anthimus, and Grant, Mark (Translated by):
Anthimus: on the Observance of Foods - Paperback

2007, ISBN: 9781903018521

ID: 13371258007

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Anthimus, and Grant, Mark (Translated by):
Anthimus: on the Observance of Foods - Paperback

2007, ISBN: 9781903018521

ID: 12819123493

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Details of the book
Anthimus. de Observatione Ciborum: On the Observance of Foods
Author:

Anthimus

Title:

Anthimus. de Observatione Ciborum: On the Observance of Foods

ISBN:

1903018528

Details of the book - Anthimus. de Observatione Ciborum: On the Observance of Foods


EAN (ISBN-13): 9781903018521
ISBN (ISBN-10): 1903018528
Paperback
Publishing year: 2007
Publisher: Prospect Books
144 Pages
Weight: 0,204 kg
Language: eng/Englisch

Book in our database since 24.07.2008 21:07:26
Book found last time on 20.09.2016 19:46:12
ISBN/EAN: 1903018528

ISBN - alternate spelling:
1-903018-52-8, 978-1-903018-52-1

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