The Vivendier PDF Download

Author: Terence Scully
Publisher: Prospect Books (UK)
ISBN:
Category : Cooking
Languages : en
Pages : 150

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Book Description
The Vivendier is a hitherto unpublished manuscript of more than sixty recipes embedded within a miscellany of medical, botanical, household and personal advice compiled in north-eastern France in the middle of the fifteenth century. It is now housed in the Gesamthochschul-Bibliothek in Kassel. Although deriving much of its contents from sources already known to us, it is a unique and instructive collection. Terence Scully, who has already edited the Viandier of Taillevent, and the treatise on cookery by Maistre Chiquart, as well as writing the important book The Art of Cookery in the Middle Ages, has done great service to scholars and enthusiasts of medieval cooking by bringing this new source to their attention. The edition provides the original text, a modern translation, critical notes on the language as well as the cookery, comparisons with extant manuscripts that provided source material, and a full introduction.

Author: Melitta Weiss Adamson
Publisher: Routledge
ISBN: 1135308683
Category : History
Languages : en
Pages : 273

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Book Description
Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.

Author: Natalie Jayne Goodison
Publisher: University of Wales Press
ISBN: 1786838419
Category : History
Languages : en
Pages : 167

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Book Description
Birds have always been a popular and accessible subject, but most books about medieval birds are an overview of their symbolism generally: owl for ill-omen, the pelican as a Eucharistic image and the like. The unique selling point of this book is to focus on one bird and explore it in detail from medieval reality to artistic concept. This book also traces how and why the medieval perception of the swan shifted from hypocritical to courtly within the medieval period. With special attention to ‘The Knight of the Swan’, the book traces the rise and popularity of the medieval swan through literature, history, courtly practices, and art. The book uses thoroughly readable language to appeal to a wide audience and explains some of the reasons why the swan holds such resonance today by covering views of the swan from classic to early modern times.

Author: Kate Colquhoun
Publisher: A&C Black
ISBN: 1408834081
Category : History
Languages : en
Pages : 576

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Book Description
From the Iron Age to the Industrial Revolution, the Romans to the Regency, few things have mirrored society or been affected by its upheavals as much as the food we eat and the way we prepare it. In this involving history of the British people, Kate Colquhoun celebrates every aspect of our cuisine from Anglo-Saxon feasts and Tudor banquets, through the skinning of eels and the invention of ice cream, to Dickensian dinner-party excess and the growth of frozen food. Taste tells a story as rich and diverse as a five-course dinner.

Author: Stephen Harris
Publisher: Routledge
ISBN: 1135986673
Category : History
Languages : en
Pages : 309

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Book Description
Brought together by an impressive, international array of contributors this book presents a representative study of some of the many misinterpretations that have evolved concerning the medieval period.

Author: Carolyn A. Nadeau
Publisher: University of Toronto Press
ISBN: 1442637307
Category : Cooking
Languages : en
Pages : 335

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Book Description
Through an inventive and original engagement with Don Quixote and other Golden Age literature, Carolyn A. Nadeau explores the shifts in Spain's cultural and gastronomic history.

Author: Deborah L Krohn
Publisher: Routledge
ISBN: 1317134567
Category : Art
Languages : en
Pages : 268

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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: Harlan Walker
Publisher: Oxford Symposium
ISBN: 1903018064
Category : Cooking
Languages : en
Pages : 386

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Book Description
This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world.

Author: Melitta Weiss Adamson
Publisher: Bloomsbury Publishing USA
ISBN: 0313084823
Category : Social Science
Languages : en
Pages : 286

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Book Description
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.

Author: Heston Blumenthal
Publisher: Bloomsbury Publishing USA
ISBN: 1620402343
Category : Cooking
Languages : en
Pages : 432

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Book Description
The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.