Librería Desdémona
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
De Opsoniis Et Condimentis... is a classic text attributed to Apicius, offering a fascinating glimpse into the culinary practices of ancient Rome. Written in Latin, this work details a wide array of recipes and techniques, providing invaluable insights into the ingredients, flavors, and dining customs of the era. From elaborate banquets to everyday meals, the recipes reflect the sophistication and opulence of Roman gastronomy. This historical document is essential for scholars, historians, and anyone interested in the culinary arts and ancient Roman culture. Apiciusâs work remains a significant resource, shedding light on the gastronomic preferences and societal values of one of historyâs most influential civilizations. A must-have addition for collectors of antiquarian books and culinary history enthusiasts alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
