Title:
Apician morsels; or, Tales of the table, kitchen, and larder
Creator:
Humelbergius Secundus, Dick
Subject:
Gastronomy
Description:
Apician morsels; or, Tales of the table, kitchen, and larder :containing a new and improved code of eatics; select Epicurean precepts; nutritive maxims, reflections, anecdotes, &c. illustrating the veritable science of the mouth; which includes the art of never breakfasting at home, and always dining abroad by Dick Humelbergius Secundus ([6], 9-212, [10] pages, [4] leaves of plates, illustrations, 21 cm)
Date:
1829
Type:
Text
Format:
application/pdf
Medium:
cookbooks
Medium:
recipes
Medium:
home economics
Identifier:
usuSCA-FOLK017No149.pdf
Identifier:
ark:/85142/t4530927211224
Identifier:
http://n2t.net/ark:/85142/t4530927211224
Citation:
Humelbergius Secundus, D. (1829). Apician morsels; or, Tales of the table, kitchen, and larder [Online Resource]. Utah State University, Merrill-Cazier Library, Special Collections & Archives, Jay Anderson Foodways Collection, FOLK COLL 17, no. 149. USU Digital History Collection. Retrieved from: http://n2t.net/ark:/85142/t4530927211224
Source:
Utah State University, Merrill-Cazier Library, Special Collections & Archives, Jay Anderson Foodways Collection, FOLK COLL 17, no. 149
Language:
eng
Digital History Collection:
Cookery and Culture Digital Collection
Place:
New York City, New York, United States, http://sws.geonames.org/5128581/
Time Period:
19th century
Time Period:
1820-1829
Rights Statement URI:
http://rightsstatements.org/vocab/NoC-US/1.0/
Rights Statement:
No Copyright - United States
Rights and Usage Information:
Beyond fair use (Title 17, section 107 U.S.C.) or rights permissions specified otherwise, any reproduction in physical or digital form for publication, exhibition, web display or commercial use is only permissible pending review or with consent of the copyright owner of the material. For further information regarding the ownership and use of material contained on this site, please contact the USU Merrill-Cazier Library, Special Collections & Archives, by email at [email protected].
