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Author: Katherine A. McIver Publisher: Rowman & Littlefield Studies in Food and Gastronomy ISBN: 9781442227187 Category : Cooking, Italian Languages : en Pages : 0
Book Description
"This is the story of cooking and eating. It is about the experience of dining and the orchestration of a meal in Renaissance Italy. We'll move from the kitchen, to the acquisition of goods, to food preparation and final presentation at the table, both in the city residence and the country estate....Our story begins in the late-medieval kitchen, dating from the late fourteenth to the early fifteenth century...then turns its focus to the Renaissance, the late fifteenth through the sixteenth century...and ends in the 1660s...."--P. 1-2.
Author: Katherine A. McIver Publisher: Rowman & Littlefield Studies in Food and Gastronomy ISBN: 9781442227187 Category : Cooking, Italian Languages : en Pages : 0
Book Description
"This is the story of cooking and eating. It is about the experience of dining and the orchestration of a meal in Renaissance Italy. We'll move from the kitchen, to the acquisition of goods, to food preparation and final presentation at the table, both in the city residence and the country estate....Our story begins in the late-medieval kitchen, dating from the late fourteenth to the early fifteenth century...then turns its focus to the Renaissance, the late fifteenth through the sixteenth century...and ends in the 1660s...."--P. 1-2.
Author: Katherine A. McIver Publisher: Rowman & Littlefield ISBN: 1442227192 Category : Cooking Languages : en Pages : 219
Book Description
Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen and food prep and storage rooms in both middle-class homes and grand country estates. The diner’s room, the orchestration of dining, and the theatrical experience of dining are detailed as well, all in the context of the renowned food and architectural scholars of the day.
Author: Deborah L Krohn Publisher: Routledge ISBN: 1317134567 Category : Art Languages : en Pages : 268
Book Description
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.
Author: John Dickie Publisher: Simon and Schuster ISBN: 1416554009 Category : History Languages : en Pages : 393
Book Description
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.
Author: Alberto Capatti Publisher: Columbia University Press ISBN: 0231509049 Category : Cooking Languages : en Pages : 369
Book Description
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.
Author: Massimo Montanari Publisher: Columbia University Press ISBN: 0231539088 Category : Cooking Languages : en Pages : 279
Book Description
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.
Author: Pellegrino Artusi Publisher: University of Toronto Press ISBN: 1442690968 Category : Cooking Languages : en Pages : 762
Book Description
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Author: Ken Albala Publisher: Rowman Altamira ISBN: 0759121265 Category : Business & Economics Languages : en Pages : 393
Book Description
This "living" text provides readers with a solid understanding of the three cuisines that have had the greatest impact on the globe historically. Deep knowledge of Italian, Mexican, and Chinese cuisines illuminates many of the great historical themes of the past 10,000 years as well as why we eat the way we do today.
Author: Dave DeWitt Publisher: Sunbelt Editions ISBN: 9780983251538 Category : Languages : en Pages : 224
Book Description
With wars among the city-states raging in early Renaissance Italy, the enigmatic genius Leonardo da Vinci was producing some of the most lavish theatrical productions and banquets Europe has ever seen in the Sforza Court in Milan, while personally living a nearly monastic life, eating the most basic vegetarian foods. Leonardo's food history is just a part of the fascinating and little known story of the origins of Italian cuisine. The tale begins in the early Renaissance with the first superstar chefs, Maestro Martino and Platina, whose cookbooks literally set the stage for the evolution of the cooking of Italy. Both of these cooks moved away from the use of imported spices in favor of local aromatic herbs. The introduction of new crops into Italy soon transformed the cuisine of the regions. Rice became risotto, durum wheat became pasta, and sugarcane became sugar and replaced honey, forever changing the nature of Italian sweets and desserts. Despite near starvation for the poor, the wealthy courts of the city states indulged themselves with fantastic feasts and elaborate spectacles. Leonardo produced The Masque of the Planets, a multimedia entertainment that made him famous all over Italy. After Columbus's first voyage, a second wave of new foods arrived in Italy. Maize (corn) became polenta, tomatoes changed the way pasta was eaten, and peppers eventually spiced up Italy's regional cuisines. The complete development and transformation of Italian cuisine is revealed in Da Vinci's Kitchen, including fascinating sidebars, Renaissance frustrations, original recipes from the masters of early Italian cooking, and some modern adaptations of these recipes, including Leonardo's own salad dressing. Part history, part biography, and part cookbook, this fascinating exploration of an as-yet unexamined facet of Leonardo da Vinci's life focuses on what and how he ate. Da Vinci lived to be 67-nearly twice the average life span at the time-and his longevity may well have been due to his diet, which is reconstructed here complete with his notes on ingredients, portions, cooking, drinking, and kitchen inventions. The great artist, scientist, and inventor was no slouch in the kitchen, having worked as a kind of theatrical caterer, producing feasts with extravagant menus for royalty. This book unlocks his cooking code and the food history of his day, bringing 30 recipes up to date, including an exotic saffron risotto with duck and mushrooms fit for a Medici.
Author: Allen J. Grieco Publisher: Villa I Tatti Series ISBN: 9780674244085 Category : Food Languages : en Pages : 0
Book Description
The act of eating is a basic human need. Yet, in all societies, quotidian choices regarding food and its consumption reveal deeply rooted shared cultural conventions. Food goes beyond issues relating to biological needs and nutrition or production and commerce; it also reveals social and cultural criteria that determine what dishes are prepared on what occasions, and it unveils the politics of the table via the rituals associated with different meals. This book approaches the history of food in Late Medieval and Renaissance Italy through an interdisciplinary prism of sources ranging from correspondence, literature (both high and low), and medical and dietary treatises to cosmographic theory and iconographic evidence. Using a variety of analytical methods and theoretical approaches, it moves food studies firmly into the arena of Late Medieval and Renaissance history, providing an essential key to deciphering the material and metaphorical complexity of this period in European, and especially Italian, history.
Author: Katherine A. McIver
Author: Katherine A. McIver
Author: Katherine A. McIver
Author: Deborah L Krohn
Author: John Dickie
Author: Alberto Capatti
Author: Massimo Montanari
Author: Pellegrino Artusi
Author: Ken Albala
Author: Dave DeWitt
Author: Allen J. Grieco