72,08 €
80,09 €
-10% with code: EXTRA
Archestratus
Archestratus
72,08
80,09 €
  • We will send in 10–14 business days.
Archestratus' description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is testimony of the strength of the Mediterranean tradition. His cooking contrasts piquantly with the strongly flavoured dishes of Apicius. The Greek verse has been translated into prose and set in context in the introduction. Archestratus has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and it is less accessible to p…
80.09
  • Publisher:
  • ISBN-10: 1903018625
  • ISBN-13: 9781903018620
  • Format: 13.7 x 21.3 x 1 cm, minkšti viršeliai
  • Language: English
  • SAVE -10% with code: EXTRA

Archestratus (e-book) (used book) | bookbook.eu

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Archestratus' description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is testimony of the strength of the Mediterranean tradition. His cooking contrasts piquantly with the strongly flavoured dishes of Apicius. The Greek verse has been translated into prose and set in context in the introduction. Archestratus has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and it is less accessible to people interested in the history of food rather than Greek prosody.

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72,08
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  • Publisher:
  • ISBN-10: 1903018625
  • ISBN-13: 9781903018620
  • Format: 13.7 x 21.3 x 1 cm, minkšti viršeliai
  • Language: English English

Archestratus' description of the foods, particularly fish, available, how they should be cooked and where found in the best condition is testimony of the strength of the Mediterranean tradition. His cooking contrasts piquantly with the strongly flavoured dishes of Apicius. The Greek verse has been translated into prose and set in context in the introduction. Archestratus has been the subject of a major new edition by Olsen & Sens. However, its price is prohibitive and it is less accessible to people interested in the history of food rather than Greek prosody.

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