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Libellus De Arte Coquinaria
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Author :Rudolf Grewe Publisher :Arizona Center for Medieval and Renaissance Studies (ACMRS) ISBN 13 : Total Pages :186 pages Book Rating :4.3/5 (91 download)
Book Synopsis Libellus de Arte Coquinaria by : Rudolf Grewe
Download or read book Libellus de Arte Coquinaria written by Rudolf Grewe and published by Arizona Center for Medieval and Renaissance Studies (ACMRS). This book was released on 2000 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the oldest known collections of European culinary recipes in a vernacular language is extant in four slightly different versions in Old Danish, Icelandic, and Low German. The manuscripts of 35 recipes dates not later than the end of the 13th century, but clearly goes back to an original perhaps as early as the 12th. Each of the four is prese
Book Synopsis The Art of Cooking by : Maestro Martino of Como
Download or read book The Art of Cooking written by Maestro Martino of Como and published by Univ of California Press. This book was released on 2005-01-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Book Synopsis Libro de Arte Coquinaria by : Maestro Martino
Download or read book Libro de Arte Coquinaria written by Maestro Martino and published by . This book was released on 2005 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections by : Robert Appelbaum
Download or read book Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections written by Robert Appelbaum and published by University of Chicago Press. This book was released on 2008-09-15 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: We didn’t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which invented cutlery, haute cuisine, the weight-loss diet, and much else besides. Aguecheek’s Beef, Belch’s Hiccup tells the story of how early modern Europeans put food into words and words into food, and created an experience all their own. Named after characters in Shakespeare’s Twelfth Night, this lively study draws on sources ranging from cookbooks to comic novels, and examines both the highest ideals of culinary culture and its most grotesque, ridiculous and pathetic expressions. Robert Appelbaum paints a vivid picture of a world in which food was many things—from a symbol of prestige and sociability to a cause for religious and economic struggle—but always represented the primacy of materiality in life. Peppered with illustrations and a handful of recipes, Aguecheek’s Beef, Belch’s Hiccup will appeal to anyone interested in early modern literature or the history of food.
Book Synopsis Food and Drink in Medieval Poland by : Maria Dembinska
Download or read book Food and Drink in Medieval Poland written by Maria Dembinska and published by University of Pennsylvania Press. This book was released on 1999-08-20 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Topics examined include not just the personal eating habits of kings, queens, and nobles but also those of the peasants, monks, and other social groups not generally considered in medieval food studies."--BOOK JACKET.
Book Synopsis Food in Medieval Times by : Melitta Weiss Adamson
Download or read book Food in Medieval Times written by Melitta Weiss Adamson and published by Bloomsbury Publishing USA. This book was released on 2004-10-30 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.
Book Synopsis A History of Cookbooks by : Henry Notaker
Download or read book A History of Cookbooks written by Henry Notaker and published by Univ of California Press. This book was released on 2022-09-06 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
Book Synopsis Platina's On Right Pleasure and Good Health by : Platina
Download or read book Platina's On Right Pleasure and Good Health written by Platina and published by . This book was released on 1999 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Classical Latin written by J. C. McKeown and published by Hackett Publishing. This book was released on 2010 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extensively field-tested and fine-tuned over many years, and designed specifically for a one-year course, JC McKeown's Classical Latin: An Introductory Course offers a thorough, fascinating, and playful grounding in Latin that combines the traditional grammatical method with the reading approach. In addition to grammar, paradigms, and readings, each chapter includes a variety of extraordinarily well-crafted exercises that reinforce the grammar and morphology while encouraging the joy of linguistic and cultural discovery.
Book Synopsis Manipulus Vocabulorum by : Peter Levins
Download or read book Manipulus Vocabulorum written by Peter Levins and published by . This book was released on 1867 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :Chiquart Publisher :Acmrs (Arizona Center for Medieval and Renaissance Studies) ISBN 13 :9780866984027 Total Pages :327 pages Book Rating :4.9/5 (84 download)
Download or read book Du Fait de Cuisine written by Chiquart and published by Acmrs (Arizona Center for Medieval and Renaissance Studies). This book was released on 2010 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: "With the original text of Sion, Bibliotheque cantonale du Valais, MS Supersaxo 103."
Download or read book The Secular Spirit written by and published by . This book was released on 1975 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Beans written by Ken Albala and published by Berg. This book was released on 2007-09-01 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of The 2008 Jane Grigson Award, issued by the International Association of Culinary Professionals (IACP). Winner of the 2008 Cordon d' Or Culinary Literature - History Culinary Academy Award. This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Beans: A History takes the reader on a fascinating journey across cuisines and cultures.
Book Synopsis Sources and Analogues of the Canterbury Tales by : Robert M. Correale
Download or read book Sources and Analogues of the Canterbury Tales written by Robert M. Correale and published by DS Brewer. This book was released on 2002 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt: The publication of this volume completes the new edition of the sources and major analogues of all the Canterbury Tales prepared by members of the New Chaucer Society. This collection, the first to appear in over half a century, features such additions as a fresh interpretation of Chaucer's sources for the frame of the work, chapters on the sources of the General Prologue and Retractions, and modern English translations of all foreign language texts, with glosses for the Middle English. Chapters on the individual tales contain an updated survey of the present state of scholarship on their source materials. Several sources and analogues discovered during the past fifty years are found here together for the first time, and some other familiar sources are re-edited from manuscripts closer to Chaucer's copies. Besides the General Prologue and the Retractions, this volume includes chapters on the Miller, Summoner, Merchant, Physician, Shipman, Prioress, Sir Thopas, Canon's Yeoman, Manciple, the Knight and the prologues and tales of the Man of Law and Wife of Bath.Contributors: PETER BEIDLER, KENNETH A. BLEETH, LAUREL BROUGHTON, JOANNE CHARBONNEAU, WILLIAM E. COLEMAN, CAROLYN P. COLLETTE, VINCENT DI MARCO, PETER FIELD, TRAUGOTT LAWLER, ANITA OBERMEIER, ROBERT RAYMO, CHRISTINE RICHARDSON-HEY, JOHN SCATTERGOOD, NIGEL S. THOMPSON, EDWARD WHEATLEY, JOHN WITHRINGTON,
Book Synopsis Food and Knowledge in Renaissance Italy by : Deborah L Krohn
Download or read book Food and Knowledge in Renaissance Italy written by Deborah L Krohn and published by Routledge. This book was released on 2016-04-15 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though Bartolomeo Scappi's Opera (1570), the first illustrated cookbook, is well known to historians of food, up to now there has been no study of its illustrations, unique in printed books through the early seventeenth century. In Food and Knowledge in Renaissance Italy, Krohn both treats the illustrations in Scappi's cookbook as visual evidence for a lost material reality; and through the illustrations, including several newly-discovered hand-colored examples, connects Scappi's Opera with other types of late Renaissance illustrated books. What emerges from both of these approaches is a new way of thinking about the place of cookbooks in the history of knowledge. Krohn argues that with the increasing professionalization of many skills and trades, Scappi was at the vanguard of a new way of looking not just at the kitchen-as workshop or laboratory-but at the ways in which artisanal knowledge was visualized and disseminated by a range of craftsmen, from engineers to architects. The recipes in Scappi's Opera belong on the one hand to a genre of cookery books, household manuals, and courtesy books that was well established by the middle of the sixteenth century, but the illustrations suggest connections to an entirely different and emergent world of knowledge. It is through study of the illustrations that these connections are discerned, explained, and interpreted. As one of the most important cookbooks for early modern Europe, the time is ripe for a focused study of Scappi's Opera in the various contexts in which Krohn frames it: book history, antiquarianism, and visual studies.
Book Synopsis An Early Meal-A Viking Age Cookbook & Culinary Odyssey by : Daniel Serra
Download or read book An Early Meal-A Viking Age Cookbook & Culinary Odyssey written by Daniel Serra and published by Chronocopia Publishing. This book was released on 2013-05-17 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cooking in Europe, 1250-1650 by : Ken Albala
Download or read book Cooking in Europe, 1250-1650 written by Ken Albala and published by Bloomsbury Publishing USA. This book was released on 2006-06-30 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
