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This work has long been studied for the light it sheds on the linguistic transition from classical to medieval Latin, but rarely for what it was: a cookery and medical treatise. It shows cooking on the cusp between the bread, vegetable and oil based cuisine of the Mediterranean and the meat dominated cookery of the northern forests.Anthimus is the author of 'Anthimus', published 2007 under ISBN 9781903018521 and ISBN 1903018528.
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