1933, LES DIX LIVRES DE CUISINE D'APICIUS (Ten Cookbooks Apicius) SB LIM/NUM, EX

Description: FULLY IN FRENCH. RARE AND IMPORTANT! The title, Les Dix Livres De Cuisine D'Apicius translates to, The Ten Cookbooks of Apicius. The subtitle reads, Traduits Du Latin Pour La Premiere Fois Et Commentes par: Bertrand Guegan, which translates to, Translated from Latin for the First Time with comments by Bertrand Guegan. THIS 1933 FRENCH VERSION IS OF FROM THE ANCIENT ROMAN "COOKBOOKS" BY APICIUS. The recipes are thought to have been compiled in the 5th century BCE. Overall, there were 14 editions published, starting with a Latin version published in 1498, up until the first English language published in 1936. A translation into Italian was published in 1852, with German and this French editions published in the 20th century. This First French version was published by Rene Bonnel in 1933 in a limited printing of 679 numbered copies, this one being #187. This French language edition was awarded the 1934 Prix Langlois by the Académie Française. This copy is in EXCELLENT CONDITION. The covers have been preserved with what I presume is the original rice paper sleeve. There is a small tear in the shrink bottom left front cover and the front cover has a small tear at the spine about 1" at that point. No previous owner interior marks, 322 clean and solidly bound pages, no tears.. The first two and last two blank endpaper are uncut - there may be other uncut pages in the interior but I didn't see any. On the original Latin version from Wikipedia: "Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, or earlier. Its language is in many ways closer to Vulgar than to Classical Latin, with later recipes using Vulgar Latin (such as ficatum, bullire) added to earlier recipes using Classical Latin (such as iecur, fervere). The book has been attributed to an otherwise unknown Caelius Apicius, an invention based on the fact that one of the two manuscripts is headed with the words "API CAE" or rather because a few recipes are attributed to Apicius in the text: Patinam Apicianam sic facies (IV, 14) Ofellas Apicianas (VII, 2). It has also been attributed to Marcus Gavius Apicius, a Roman gourmet who lived sometime in the 1st century CE during the reign of Tiberius. The book also may have been authored by a number of different Roman cooks from the first century CE. Many of the recipes contain the ingredient silphium, which became extinct in the first century CE, so this supports the earlier date. However, based on textual analysis, the food scholar Bruno Laurioux believes that the surviving version only dates from the fifth century (that is, the end of the Roman Empire): "The history of De Re Coquinaria indeed belongs then to the Middle Ages". Organization Apicius, De re culinaria (Lyon: Sebastianus Gryphium, 1541) The Latin text is organized in ten books with Greek titles, in an arrangement similar to that of a modern cookbook:[4] Epimeles — The DiligentSarcoptes — The ButcherCepuros — The GardenerPandectes — The EncyclopediaOspreon — Pulses & LegumesAeropetes — The BirdPolyteles — The SumptuousTetrapus — The Quadruped, Four-legged animalsThalassa — The Sea, Sea-foodHalieus — The Fisherman" B44

Price: 125 USD

Location: Burtonsville, Maryland

End Time: 2025-01-24T21:55:23.000Z

Shipping Cost: 6 USD