Storia Della Cucina La Cucina Medievale

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Storia della cucina - La cucina medievale

Author : ROBERT MARCHESE
Publisher : Youcanprint
ISBN 13 : 8891106216
Total Pages : 134 pages
Book Rating : 4.8/5 (911 download)

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Book Synopsis Storia della cucina - La cucina medievale by : ROBERT MARCHESE

Download or read book Storia della cucina - La cucina medievale written by ROBERT MARCHESE and published by Youcanprint. This book was released on 2013-03-13 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: Questo testo è frutto di una ricerca su svariati testi di cui è data ampia bibliografia. Contiene una panoramica die grandi cuochie dell'antichità ed in particolare dell'epoca medievale ma con riferimenti anche alla cucina dell'antica Roma e quella Rinascimentale. Si descrive anche l'evoluzione della tavola e delle abitudini alimentari degli antichi con riferimento alle stoviglie ai metodi di cottura e alla profonda differenza fra il mangiare dei poveri e quello dei ricchi per i quali il banchetto era anche una dimostrazione di fasto e di ricchezza. Si descrivono anche alcuni piatti legate a personaggi famori e la trascrizione di ricette originali più o meno modificate per renderle appetibili alle mutate abitudini culinarie del tempo attuale.

Learn Italian - Level 9: Advanced

Author : Innovative Language Learning
Publisher : Innovative Language Learning
ISBN 13 :
Total Pages : 143 pages
Book Rating : 4./5 ( download)

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Book Synopsis Learn Italian - Level 9: Advanced by : Innovative Language Learning

Download or read book Learn Italian - Level 9: Advanced written by Innovative Language Learning and published by Innovative Language Learning. This book was released on with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Medieval Tastes

Author : Massimo Montanari
Publisher : Columbia University Press
ISBN 13 : 0231539088
Total Pages : 279 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Medieval Tastes by : Massimo Montanari

Download or read book Medieval Tastes written by Massimo Montanari and published by Columbia University Press. This book was released on 2015-03-24 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.

Why Italians Love to Talk About Food

Author : Elena Kostioukovitch
Publisher : Farrar, Straus and Giroux
ISBN 13 : 1429935596
Total Pages : 477 pages
Book Rating : 4.4/5 (299 download)

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Book Synopsis Why Italians Love to Talk About Food by : Elena Kostioukovitch

Download or read book Why Italians Love to Talk About Food written by Elena Kostioukovitch and published by Farrar, Straus and Giroux. This book was released on 2009-10-13 with total page 477 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition. In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.

Italian Cuisine

Author : Alberto Capatti
Publisher : Columbia University Press
ISBN 13 : 0231509049
Total Pages : 369 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Italian Cuisine by : Alberto Capatti

Download or read book Italian Cuisine written by Alberto Capatti and published by Columbia University Press. This book was released on 2003-09-17 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.

The Viandier of Taillevent

Author : Taillevent
Publisher : University of Ottawa Press
ISBN 13 : 0776601741
Total Pages : 382 pages
Book Rating : 4.7/5 (766 download)

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Book Synopsis The Viandier of Taillevent by : Taillevent

Download or read book The Viandier of Taillevent written by Taillevent and published by University of Ottawa Press. This book was released on 1988 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.

A Cultural History of Plants in the Post-Classical Era

Author : Alain Touwaide
Publisher : Bloomsbury Publishing
ISBN 13 : 1350259284
Total Pages : 249 pages
Book Rating : 4.3/5 (52 download)

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Book Synopsis A Cultural History of Plants in the Post-Classical Era by : Alain Touwaide

Download or read book A Cultural History of Plants in the Post-Classical Era written by Alain Touwaide and published by Bloomsbury Publishing. This book was released on 2023-12-14 with total page 249 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Cultural History of Plants in the Post-Classical Era covers the period from 500 to 1400, ranging across northern and central Europe to the Mediterranean, and from the Byzantine and Arabic Empires to the Persian World, India, and China. This was an age of empires and fluctuating borders, presenting a changing mosaic of environments, populations, and cultural practices. Many of the ancient uses and meanings of plants were preserved, but these were overlaid with new developments in agriculture, landscapes, medicine, eating habits, and art. The six-volume set of the Cultural History of Plants presents the first comprehensive history of the uses and meanings of plants from prehistory to today. The themes covered in each volume are plants as staple foods; plants as luxury foods; trade and exploration; plant technology and science; plants and medicine; plants in culture; plants as natural ornaments; the representation of plants. Alain Touwaide is Scientific Director at the Institute for the Preservation of Medical Traditions, Washington, D.C., USA. A Cultural History of Plants in the Post-Classical Era is the second volume in the six-volume set, A Cultural History of Plants, also available online as part of Bloomsbury Cultural History, a fully-searchable digital library (see www.bloomsburyculturalhistory.com). General Editors: Annette Giesecke, University of Delaware, USA, and David Mabberley, University of Oxford, UK.

A Companion to Medieval and Renaissance Bologna

Author :
Publisher : BRILL
ISBN 13 : 9004355642
Total Pages : 641 pages
Book Rating : 4.0/5 (43 download)

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Book Synopsis A Companion to Medieval and Renaissance Bologna by :

Download or read book A Companion to Medieval and Renaissance Bologna written by and published by BRILL. This book was released on 2017-11-20 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: Long neglected by scholars, medieval and Renaissance Bologna is now recognized as a center of economic, political-constitutional, legal, and intellectual innovation, as the city that served as the cultural crossroads of Italy. The city’s distinctive achievements and its transition from medieval commune to second largest city of the Renaissance Papal State is illuminated by essays that present the work of current historians, many made available in English for the first time, from the broadest possible perspective: from the material city with its porticoes, the conflicts that brought bloodshed and turmoil to its streets, the disputations of masters and students, and to the masterpieces of artists who laid the foundations for Baroque art. See inside the book.

Pasta

Author : Silvano Serventi
Publisher : Columbia University Press
ISBN 13 : 0231519443
Total Pages : 465 pages
Book Rating : 4.2/5 (315 download)

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Book Synopsis Pasta by : Silvano Serventi

Download or read book Pasta written by Silvano Serventi and published by Columbia University Press. This book was released on 2002-11-06 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!

Delizia!

Author : John Dickie
Publisher : Simon and Schuster
ISBN 13 : 1416554009
Total Pages : 393 pages
Book Rating : 4.4/5 (165 download)

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Book Synopsis Delizia! by : John Dickie

Download or read book Delizia! written by John Dickie and published by Simon and Schuster. This book was released on 2008-01-08 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.

The Opera of Bartolomeo Scappi (1570)

Author : Terence Scully
Publisher : University of Toronto Press
ISBN 13 : 1442692170
Total Pages : 801 pages
Book Rating : 4.4/5 (426 download)

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Book Synopsis The Opera of Bartolomeo Scappi (1570) by : Terence Scully

Download or read book The Opera of Bartolomeo Scappi (1570) written by Terence Scully and published by University of Toronto Press. This book was released on 2011-01-22 with total page 801 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.

Water and the Law: Water Management in the Statutory Legislation of Later Communal Italy

Author : Francesco Salvestrini
Publisher : Archaeopress Publishing Ltd
ISBN 13 : 1803277378
Total Pages : 178 pages
Book Rating : 4.8/5 (32 download)

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Book Synopsis Water and the Law: Water Management in the Statutory Legislation of Later Communal Italy by : Francesco Salvestrini

Download or read book Water and the Law: Water Management in the Statutory Legislation of Later Communal Italy written by Francesco Salvestrini and published by Archaeopress Publishing Ltd. This book was released on 2024-03-21 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Investigating water resource law in the statutory legislation codified by commune, oligarchic and seigneurial governments in Northern and Central Italy from the 13th-14th centuries, this book explores the relationship between water management norms and the local environment, and the protection of inhabited areas from the danger of flooding.

A Companion to Sardinian History, 500–1500

Author :
Publisher : BRILL
ISBN 13 : 9004341242
Total Pages : 681 pages
Book Rating : 4.0/5 (43 download)

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Book Synopsis A Companion to Sardinian History, 500–1500 by :

Download or read book A Companion to Sardinian History, 500–1500 written by and published by BRILL. This book was released on 2017-08-28 with total page 681 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first English-language survey of medieval and modern Sardinia, this volume offers access to long-awaited European scholarship on a critical missing link in the Mediterranean. Based on new archaeological fieldwork and current research from a variety of academic perspectives— architecture, colonialism, ecclesiastic history, cartography, demography, law, musicology, politics, trade, and urban planning—the authors provide the foundation to incorporate Sardinia into a broader European history. Among other contributions, archaeology adds critical insight into the relationship between Christian, Muslim, and Jewish inhabitants of Sardinia, through examinations of urban and rural settlement patterns. This volume aims to stimulate further analysis of the critical role Sardinia has played as one of the largest and most strategically located islands in the Mediterranean. Contributors are Laura Biccone, Nathalie Bouloux, Henri Bresc, Marco Cadinu, Roberto Coroneo, Laura Galoppini, Henrike Haug, Michelle Hobart, Rossana Martorelli, Giampaolo Mele, Marco Milanese, Giovanni Murgia, Gian Giacomo Ortu, Daniela Rovina, Olivetta Schena, Cecilia Tasca, Raimondo Turtas, and Corrado Zedda.

Food, Feasting and Table Manners in the Late Middle Ages

Author : Guillermo Alvar Nuño
Publisher : Taylor & Francis
ISBN 13 : 1003816568
Total Pages : 378 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Food, Feasting and Table Manners in the Late Middle Ages by : Guillermo Alvar Nuño

Download or read book Food, Feasting and Table Manners in the Late Middle Ages written by Guillermo Alvar Nuño and published by Taylor & Francis. This book was released on 2023-12-01 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a study of what and how people ate in the Iberian Peninsula between the twelfth and fifteenth centuries. It has long been recognized that Mediterranean cultures attach great importance to communal meals and food cooked with great refinement. However, whilst medieval feasting in England, France and Italy has been thoroughly studied, Spain and Portugal have both been somewhat neglected in this area of study. This volume analyses how medieval men of the Iberian Peninsula questioned themselves about different aspects deemed important in social feasting. It investigates the acquisition of table manners and rhetorical skills, the interaction between medicine and eating, and the presence of food in literature and religion. The book also shows how this shared society and culture, as well as their attitude towards food, connected them to a Western European tradition. The book will appeal to scholars and students alike interested in food and feasting from the perspectives of literature, history, language, art, religion and medicine, and to those interested in a social, cultural and literary overview of life in the Iberian Peninsula during the late Middle Ages.

Studi in onore di Luigi Bulferetti

Author :
Publisher :
ISBN 13 :
Total Pages : 544 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Studi in onore di Luigi Bulferetti by :

Download or read book Studi in onore di Luigi Bulferetti written by and published by . This book was released on 1987 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:

La ceramica medievale nel Mediterraneo Occidentale. Atti del III Congresso Internazionale organizzato dal Dipartimento di Archeologia e Storia delle Arti dell'Università degli Studi di Siena e dal Museo delle Ceramiche di Faenza (Siena-Faenza 1984)

Download La ceramica medievale nel Mediterraneo Occidentale. Atti del III Congresso Internazionale organizzato dal Dipartimento di Archeologia e Storia delle Arti dell'Università degli Studi di Siena e dal Museo delle Ceramiche di Faenza (Siena-Faenza 1984) PDF Online Free

Author : Università degli studi di Siena Dipartamento di Archeologia e Storia delle Arti
Publisher : All’Insegna del Giglio
ISBN 13 : 8878144509
Total Pages : 613 pages
Book Rating : 4.8/5 (781 download)

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Book Synopsis La ceramica medievale nel Mediterraneo Occidentale. Atti del III Congresso Internazionale organizzato dal Dipartimento di Archeologia e Storia delle Arti dell'Università degli Studi di Siena e dal Museo delle Ceramiche di Faenza (Siena-Faenza 1984) by : Università degli studi di Siena Dipartamento di Archeologia e Storia delle Arti

Download or read book La ceramica medievale nel Mediterraneo Occidentale. Atti del III Congresso Internazionale organizzato dal Dipartimento di Archeologia e Storia delle Arti dell'Università degli Studi di Siena e dal Museo delle Ceramiche di Faenza (Siena-Faenza 1984) written by Università degli studi di Siena Dipartamento di Archeologia e Storia delle Arti and published by All’Insegna del Giglio. This book was released on 1986-01-01 with total page 613 pages. Available in PDF, EPUB and Kindle. Book excerpt:

A New World in a Small Place

Author : Robert Brentano
Publisher : Univ of California Press
ISBN 13 : 0520305744
Total Pages : 510 pages
Book Rating : 4.5/5 (23 download)

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Book Synopsis A New World in a Small Place by : Robert Brentano

Download or read book A New World in a Small Place written by Robert Brentano and published by Univ of California Press. This book was released on 2022-03-25 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Distinguished historian Robert Brentano provides an entirely new perspective on the character of the church, religion, and society in the medieval Italian diocese of Rieti from 1188 to 1378. Combing through a cache of previously ignored documents stored in a tower of the cathedral, he uses wills, litigation proceedings, fiscal accounts, and other records to reconstruct the daily life of the diocese. This title is part of UC Press's Voices Revived program, which commemorates University of California Press's mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1994.