Nuevo arte de cocina año 1758 PDF Download

Author: Juan Altamiras
Publisher:
ISBN: 9788486468040
Category :
Languages : es
Pages : 176

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Author: Antoni Riera i Melis
Publisher: ohDigital
ISBN:
Category : Art
Languages : en
Pages : 274

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Book Description
This publication by Dr. Antoni Riera Melis and Dr. Joan Santanach presents a bibliographic tour through the history of Catalan cuisine on the occasion of the 500th anniversary of the first edition of the Llibre del coc, attributed to Master Robert, chef to King Ferdinand of Naples, and printed in Barcelona at the press of Carles Amorós in the year 1520. This work enjoyed great success and has had more than half a dozen editions in Catalan and a dozen in Spanish with the title: Libro de guisados. The Biblioteca de Catalunya holds a very rich bibliographic collection on gastronomy and this work shows a taste of the documentation that can be found there. The book contains interviews with specialists in the field who provide a multifaceted vision of gastronomy, among which are Salvador Capdevila, Narcís Comadira, Laura Conde, Jesús Contreras Hernández, Toni Massanés and Carme Ruscalleda. The book concludes with an extensive bibliography and a list of digital resources that contribute to the research and understanding of the Catalan gastronomic heritage.

Author:
Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : es
Pages : 2142

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Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 544

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Author:
Publisher:
ISBN:
Category : Criticism
Languages : es
Pages : 624

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Author: Frederick A. de Armas
Publisher: University of Toronto Press
ISBN: 148754054X
Category : Literary Criticism
Languages : en
Pages : 229

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Book Description
The Gastronomical Arts in Spain includes essays that span from the medieval to the contemporary world, providing a taste of the many ways in which the art of gastronomy developed in Spain over time. This collection encompasses a series of cultural objects and a number of interests, ranging from medicine to science, from meals to banquets, and from specific recipes to cookbooks. The contributors consider Spanish cuisine as presented in a variety of texts, including literature, medical and dietary prescriptions, historical documents, cookbooks, and periodicals. They draw on literary texts in their socio-historical context in order to explore concerns related to the production and consumption of food for reasons of hunger, sustenance, health, and even gluttony. Structured into three distinct "courses" that focus on the history of foodstuffs, food etiquette, and culinary fashion, The Gastronomical Arts in Spain brings together the many sights and sounds of the Spanish kitchen throughout the centuries.

Author: Frand Karslake
Publisher:
ISBN:
Category : Autographs
Languages : en
Pages : 840

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A priced and annotated annual record of international book auctions.

Author: William Rea Cagle
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1206

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Book Description
Offers a bibliography of the famed international collection of books on food and drink housed in The Lilly Library at Indiana University. The collection concentrates on rare European cook books from the 15th to the 20th centuries, but also contains works of Canada, Mexico, India, and Japan. Unlike m

Author: University of Texas at Austin. Library. Latin American Collection
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages : 752

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Author: University of Texas. Library. Latin American Collection
Publisher:
ISBN:
Category : Latin America
Languages : en
Pages : 752

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