6 - ΑΘΗΝΑΙΟΥ: ΔΕΙΠΝΟΣΟΦΙΣΤΩΝ ΒΙΒΛΙΑ ΠΕΝΤΕ ΚΑΙ ΔΕΚΑ ATHENAEI: DIPNOSOPHISTISTARUM LIBRI XV. BASILEAE, 1535

ΑΘΗΝΑΙΟΥ: ΔΕΙΠΝΟΣΟΦΙΣΤΩΝ ΒΙΒΛΙΑ ΠΕΝΤΕ ΚΑΙ ΔΕΚΑ ATHENAEI: DIPNOSOPHISTISTARUM LIBRI XV. BASILEAE, 1535 Second edition of this massive gastronomic classic, following the 1514 Aldine edition. Printed in Basel by Johannes Walder, it is highly regarded for being the first edition to incorporate a more refined textual approach, making it the primary source for European humanists. FOLIO, modern leather over boards, complete, 337p.[1], text only in Greek, text clean and bright,a very good copy. Athenaus of Naucratis, around 200 A.D., describes the food and conversation of a banquet given by Laurentius, a scholar and patron of arts, each dish is described in details.It is the only substantial surviving text regarding Ancient Greek food and dining, a crucial source for ancient Greek recipes, music, and gossip,the work is valuable also as a source for material by writers whose works have largely vanished. The 1535 Basel edition is considered a major scholarly advancement: Bedrott and Herlin did not simply reprint the Aldine text; they utilized a manuscript of the Epitome (an ancient abridgment) to correct many of the errors and speculative interpolations found in the earlier edition. This specific edition was the one used later by Isaac Casaubon to prepare his own monumental 1597 commentary. Casaubon relied so heavily on the 1535 text that he often repeated its specific readings even when he lacked the original Aldine for comparison. The 1535 edition is noted for its early attempts at creating comprehensive indexes, including a Catalogus Scriptorum (list of authors quoted), an index of proverbs, and a Latin index of subjects. It features a clean, clear Greek typeface that is less cursive than the Aldine style, reflecting the Basel school of printing. Adams A 2097, Hoffman I 395