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- Publisher: Prospect Books (UK)
- ISBN-10: 1903018528
- ISBN-13: 9781903018521
- Format: 13.7 x 21.3 x 1.5 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Anthimus (e-book) (used book) | bookbook.eu
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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.
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- Publisher: Prospect Books (UK)
- ISBN-10: 1903018528
- ISBN-13: 9781903018521
- Format: 13.7 x 21.3 x 1.5 cm, minkšti viršeliai
- Language: English English
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.
Reviews