Search Results for Apicius

The Roman cookery book : a critical translation of The art of cooking by Apicius for use in the study and the kitchen / Barbara Flower and Elisabeth Rosenbaum; drawings by Katerina Wilczynski.

2024-05-03T12:28:12Z

by Apicius
Call Number ARC 641.59251 API
Publication Date 1958
Format: Books

The Roman cookery book : a critical translation of The Art of Cooking by Apicius for use in the study and the kitchen / Barbara Flower and Elisabeth Rosenbaum; drawings by Katerina Wilczynski.

2024-05-03T12:28:12Z

by Apicius
Call Number ARC 641.59251 API
Publication Date 1974 1961 1958
Format: Books

The Roman cookery of Apicius / translated and adapted for the modern kitchen by John Edwards.

2024-05-03T12:28:12Z

by Edwards, John, 1946-
Call Number ARC 641.5937 EDW
Publication Date 1988 1984
Format: Books

Cookery and dining in Imperial Rome [electronic resource] : a bibliography, critical review and translation of the Ancient Book known as Apicius de re Coquinaria / now for the first time rendered into English by Joseph Dommers Vehling ; introduction by Prof. Frederecik Stark.

2024-05-03T12:28:12Z

by Apicius.
Call Number 641.5937 API
Publication Date 2012
Summary Oldest known cookbook in existence offers readers a clear picture of what foods Romans ate, how they prepared them. Actual recipes - from fig fed pork and salt fish balls in wine sauce to pumpkin Alexander style, nut custard turnovers and rose pie.
Format: Electronic Resources
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Apicius cookery and dining in Imperial Rome Apicius de re Coquinaria / edited and translated by Joseph Dommers Vehling; introduction by Prof. Frederick Starr

2024-05-03T12:28:12Z

by Vehling, Joseph Dommers
Call Number 641.59251 API
Publication Date 1977
Format: Books

Apician Morsels : Or, Tales of the Table, Kitchen, and Larder.

2024-05-03T12:28:12Z

by Secundus, Dick Humelbergius.
Call Number 641.01300000000003
Publication Date 2013
Format: Electronic Resources
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Apple [electronic resource] : a global history / Erika Janik.

2024-05-03T12:28:12Z

by Janik, Erika.
Call Number 641.3411 JAN
Publication Date 2011
Summary Gravenstein. Coe's Golden Drop. Mendocino Cox. The names sound like something from the imagination of Tolkien or perhaps the ingredients in a dubious magical potion rather than what they are-varieties of apples. But as befits their enchanting names, apples have transfixed and beguiled humans for thousands of years. Apple: A Global History explores the cultural and culinary importance of a fruit born in the mountains of Kazakhstan that has since traversed the globe to become a favorite almost everywhere. From the Garden of Eden and Homer's Odyssey to Johnny Appleseed, William Tell, and even Apple Computer, Erika Janik shows how apples have become a universal source of sustenance, health, and symbolism from ancient times to the present day. Featuring many mouthwatering illustrations, this exploration of the planet?s most popular fruit includes a guide to selecting the best apples, in addition to apple recipes from around the world, including what is believed to be the first recorded apple recipe from Roman gourmand Marcus Apicius. And Janik doesn?t let us forget that apples are not just good eating; their juice also makes for good drinking?as the history of cider in North America and Europe attests. Janik grew up surrounded by apple iconography in Washington, the ?apple state,? so there is no better author to tell this fascinating story. Readers will eat up this surprising and entertaining tale of a fruit intricately linked to human history.
Format: Electronic Resources
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Dr. Kellyann's Bone Broth Cookbook : 125 Recipes to Help You Lose Pounds, Inches, and Wrinkles.

2024-05-03T12:28:12Z

by Petrucci, Kellyann.
Call Number 641.80999999999995
Publication Date 2016
Format: Electronic Resources
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A Table in Paris : The Cafés, Bistros, andBrasseries of the World's Most Romantic City.

2024-05-03T12:28:12Z

by Donohue, John.
Call Number 647.9544361
Publication Date 2021
Format: Electronic Resources
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True faith and allegiance [electronic resource] : immigration and American civil nationalism / Noah Pickus.

2024-05-03T12:28:12Z

by Pickus, Noah M. Jedidiah, 1964-
Call Number 323.60973 22
Publication Date 2007
Summary True Faith and Allegiance is a provocative account of nationalism and the politics of turning immigrants into citizens and Americans. Noah Pickus offers an alternative to the wild swings between emotionally fraught positions on immigration and citizenship of the past two decades. Drawing on political theory, history, and law, he argues for a renewed civic nationalism that melds principles and peoplehood. This tradition of civic nationalism held sway at America's founding and in the Progressive Era. Pickus explores how, from James Madison to Teddy Roosevelt, its proponents sought to combine reas.
Format: Electronic Resources
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Microsoft Dynamics AX 2012 development cookbook [electronic resource] : solve real-world Microsoft Dynamics AX development problems with over 80 practical recipes / Mindaugas Pocius.

2024-05-03T12:28:12Z

by Pocius, Mindaugas.
Call Number 658.5 23
Publication Date 2012
Format: Electronic Resources
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Statius' Silvae and the poetics of Empire / Carole E. Newlands.

2024-05-03T12:28:12Z

by Newlands, Carole Elizabeth.
Call Number 871.01 21
Publication Date 2002
Summary Although traditionally derided by critics, this study argues that Statius' Silvae offer fascinating insights into the history, politics, art and literature of the Flavian period. They celebrate and explore a flourishing literary and artistic culture which was largely suppressed after the Emperor Domitian's assassination in AD 96.
Format: Electronic Resources
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Microsoft Dynamics AX 2009 development cookbook [electronic resource] : solve real-world Dynamics AX development problems with over 60 simple but incredibly effective recipes / Mindaugas Pocius.

2024-05-03T12:28:12Z

by Pocius, Mindaugas.
Call Number 658.5 22
Publication Date 2009
Summary "This step-by-step guide will help you manage your company's ERP information and operations efficiently, and solve your business process problems in an effective and quick way. This book focuses on commonly used custom modifications in major Dynamics AX modules. This book contains commonly used bits of code which were real-world tested in at least one successful Dynamics AX implementation. Many of the recipes were deployed in many implementations and even across several versions of Dynamics AX. The examples in this book cover various areas of Dynamics AX to help developers not only learn about programming, but also about the functional side of Dynamics AX. The book should help developers who already know the basics of Dynamics AX programming to step up to the next level"--Resource description page.
Format: Electronic Resources
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Provence Food and Wine : The Art of Living.

2024-05-03T12:28:12Z

by Millo, François.
Call Number 641.59448999999995
Publication Date 2014
Summary Provence, the beautiful region that sits at the scenic crossroads of southern France, the Italian Alps, and the Mediterranean, has long been an area of historical import and distinct culture. It was the first Roman colony beyond Italy and serves as a modern-day commercial hub and resort area. Above all else, Provence is known as a producer of some of the finest food and wine France has to offer, with a cuisine that emphasizes healthful ingredients such as olive oil, fresh vegetables, Mediterranean seafood, as well as dry, aromatic rosé. Provence Food & Wine is one of the only English-language books available on the cuisine, wine, and sights of this stunning Mediterranean enclave on the southern coast of France. Packed with 47 traditional Provencal recipes, all of which emphasize the incredibly popular and healthy Mediterranean diet, Provence Food & Wine also provides detailed information on regional wines, most notably rosé. This is the most famous wine of Provence and has made great strides in the US: sales of Provence rosé increased by 40% in 2012 with the trend continuing into 2013. Readers will be able to learn about pairing between wine and food, as Todorovska and Millo expertly explain what to look for and where to get these wines outside of Europe. Full-color photography shows off all of these dishes, as well as the dazzling sights of the region's lush interior, sparkling coastline, and breathtaking vistas. Beyond its use as a cookbook and wine-pairing guide, Provence Food & Wine will also be a resource for travelers on how to have the complete art de vivre experience. Provence Food & Wine is the third cookbook about the hidden gems of regional European cuisine by Viktorija Todorovska, who trained at the prestigious Florentine culinary academy Apicius and owns the food, wine, and travel company Oliva Cooking. Her books have been critically acclaimed for their simple recipes, straightforward advice, and unique yet accessible ingredients. François Millo is the author of several books on the foods and wines of Provence, including a book for the Brazilian market. He is also an acclaimed photographer, capturing the spirit of Provence, its landscapes, and its people. The blend of French, Italian, North African, and Mediterranean flavors brings readers on a tasting tour of this rich, historical land, and there is no better guide than the charming personalities of Viktorija Todorovska and François Millo.
Format: Electronic Resources
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The food history reader : primary sources / edited by Ken Albala.

2024-05-03T12:28:12Z

by Albala, Ken, 1964-, editor of compilation.
Call Number 641.3009 FOO
Publication Date 2014
Summary With the proliferation of food history courses and avid interest among scholars and the general public, the need for a solid comprehensive collection of key primary texts about food of the past is urgent. This collection spans the globe from classical antiquity to the present, offering substantive selections from cookbooks, fiction, gastronomic and dietary treatises and a wide range of food writing. Offering a solid introduction to each period with extensive commentary and suggestions for interpretive strategies, this reader provides extracts undigested, for the student who needs immediate and direct contact with the ideas of the past. Readings illustrate the various ways religion, politics, social structure, health and agricultural policy shaped what people ate in the past and offer instructive ways to think about our own food systems and how they have been shaped by historical forces.
Format: Books