Hostname: page-component-6bf8c574d5-qdpjg Total loading time: 0 Render date: 2025-02-14T11:08:20.035Z Has data issue: false hasContentIssue false
  • English
  • Français

Apicius Re-Edited - Jacques André: Apicius, L'art culinaire. Text établi, traduit et commenté. (Études et Commentaires, lviii.) Pp. 318. Paris: Klincksieck, 1965. Paper, 30 fr.

Published online by Cambridge University Press:  27 February 2009

Robert Browning
Robert Browning
Affiliation:
Birkbeck College, London
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Reviews
Information
The Classical Review , Volume 16 , Issue 3 , December 1966 , pp. 350 - 352
Copyright
Copyright © The Classical Association 1966

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

1 But pepo, though translated by André ‘pastéeque’ and identified with Citrullus vul-garis Schrad., must be some pumpkin-like gourd rather than the modern water-melon. One cannot cook a water-melon.

2 Garum figures in a list of prohibited exports in C.J. 4. 41. 1 of Valentinian, Valens, and Gratian. The repetition of this provision in the Synopsis (Zepos, Jus. 5, p. 36), a tenthcentury legal compilation, is curious. Some quaint information on the survival of garum is to be found in Ph. Koukoulès, υζαντιν⋯νβ⋯ος κα⋯ πολιτισμ⋯ς5, 40–41.