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Field name | Value |
---|---|
Reference | Cookery 1514 Li |
Library/Archive | University of Michigan |
Title | Libri de re rvstica … |
Author/Creator | Cato, Marcus; Varro, Marcus; Columella, Lucius; Palladius |
Date | 1514 |
Collection | Janice Bluestein Longone Culinary Archive |
Collection Overview | A collection of American culinary history including cookbooks, menus and ephemera from the 16th through to the 21st century. Through this culinary archive researchers can explore changing attitudes towards diet and health, homemaking, commercial dining and the industrialisation of food production. The material has been collected over many years by Jan Longone, an adjunct curator in the University of Michigan Special Collections Research Center, and her husband University of Michigan Emeritus Professor Daniel T. Longone. |
Sub-collection | Cookbooks |
Document Type | Printed Book |
Theme | Farming and Agricultural Industrialisation |
Subjects | agriculture horticulture vegetable gardening agriculture wine wine making agriculture alcoholic beverages |
Description | Printed in Latin gothic type with handwritten marginalia (also in Latin). This 'book of country things' was first published in 1482 as a combined volume containing the works of four leading classical authors on agriculture and country affairs. Cato's De Agri Cultura deals with the development of vine, olive and fruit growing. Varro's Rerum rusticarum is divided into three books dealing with farm buildings and labour, the breeding, management and feeding of animals especially sheep, and birds, fowl, bees and fish ponds. Columella's De re rustica is concerned with the care, management, breeding and feeding of all domesticated animals. Palladius produced a 14-book work on agriculture. |
Countries | Italy |
Language | Latin |
Note | Please note that some of the metadata for this document has been drawn from the catalogue of the University of Michigan. |
Copyright and Source Archive | Material sourced from the University of Michigan |