The Learned Banqueters, Volume III: Books 6-7

“One of the main advantages of Olson’s new edition is that it is reader-friendly. When The Learned Banqueters quotes from a known author, Olson follows the text of, and gives the reference to, the best modern edition, making it easy for the reader to look up the citation in its original context… Olson’s translation is largely excellent, and captures the spirit of the different authors quoted.”—Helen Morales, The Times Literary Supplement

“Essential for food historians. Excellent value.”—AKD, Petits Propos Culinaires