Apicius- Cookery and Dining in Imperial Rome, by Joseph Dommers Vehling. - The Original Classic Edition

This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work. [...]
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This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style: The present version has been based chiefly upon three principal Latin editions, that of Albanus Torinus, 1541, who had for his authority a codex he found on the island of Megalona, on the editions of Martinus Lister, 1705-9, who based his work upon that of Humelbergius, 1542, and the Giarratano-Vollmer edition, 1922. ...It has been often said that the way to a man's heart is through his stomach; so here is hoping that we may find a better way of knowing old Rome and antique private life through the study of this cookery book-Europe's oldest and Rome's only one in existence today. ...Whatever there has been preserved by "e;Providence,"e; by freaks of chance, by virtue of its own inherent strength-whatever has been buried by misers, fondled, treasured by loving hands of collectors and connoisseurs during all these centuries-every speck of ancient dust, every scrap of parchment or papyrus, a corroded piece of metal, a broken piece of stone or glass, so eagerly sought by the archaeologists and historians of the last few generations-all these fragmentary messages from out of the past emphasize the greatness of their time. ... These furtive fragments-whatever they are-now tell us a story so full and so rich, they wield so marvelous a power, no man laying claim to possessing any intelligence may pass them without intensely feeling the eternal pathetic appeal to our hearts of these bygone ages that hold us down in an envious manner, begrudging us the warm life-blood of the present, weaving invisible ties around us to make our hearts heavy. ...Athenaeus tells about these gastronomers, the greatest of them, Archestratos, men who might have contributed so much to our knowledge of the ancient world, but to us these names remain silent, for the works of these men have perished with the rest of the great library at the disposal of this genial host of Alexandria.