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Author: Chiquart
Publisher: Acmrs (Arizona Center for Medieval and Renaissance Studies)
ISBN: 9780866984027
Category : Cooking, French
Languages : en
Pages : 327
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Book Description
"With the original text of Sion, Bibliotheque cantonale du Valais, MS Supersaxo 103."
Author: Chiquart
Publisher: Acmrs (Arizona Center for Medieval and Renaissance Studies)
ISBN: 9780866984027
Category : Cooking, French
Languages : en
Pages : 327
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Book Description
"With the original text of Sion, Bibliotheque cantonale du Valais, MS Supersaxo 103."
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325564
Category : Food
Languages : en
Pages : 252
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Book Description
(Prospect Books 1994)
Author: D. Eleanor Scully
Publisher: University of Michigan Press
ISBN: 9780472088775
Category : Cooking
Languages : en
Pages : 394
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Book Description
A delicious introduction to the food prepared in wealthy medieval French households
Author:
Publisher:
ISBN:
Category : Cooking, French
Languages : en
Pages : 129
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Book Description
Author:
Publisher: Odile Jacob
ISBN: 2738178790
Category :
Languages : en
Pages : 552
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Book Description
Author: Stephen Harris
Publisher: Routledge
ISBN: 1135986665
Category : History
Languages : en
Pages : 573
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Book Description
Interest in the middle ages is at an all time high at the moment, thanks in part to "The Da Vinci Code." Never has there been a moment more propitious for a study of our misconceptions of the Middle Ages than now. Ranging across religion, art, and science, Misconceptions about the Middle Ages unravels some of the many misinterpretations that have evolved concerning the medieval period, including: the church war science art society With an impressive international array of contributions, the book will be essential reading for students and scholars involved with medieval religion, history, and culture.
Author: Melitta Weiss Adamson
Publisher: Routledge
ISBN: 1135308756
Category : History
Languages : en
Pages : 280
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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: Terence Scully
Publisher: Boydell Press
ISBN: 9780851154305
Category : Cooking
Languages : en
Pages : 296
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Book Description
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Author: Tom Jaine
Publisher: Oxford Symposium
ISBN: 0907325424
Category : Cookery
Languages : en
Pages : 188
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Book Description
The history, evolution and use of cooking pots from diverse places, such as Syria, Papua New Guinea, China and Spain are discussed.
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.
