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Author: Terrence Scully
Publisher: University of Ottawa Press
ISBN: 0776617311
Category : Cooking
Languages : en
Pages : 382
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Book Description
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.
Author: Terrence Scully
Publisher: University of Ottawa Press
ISBN: 0776617311
Category : Cooking
Languages : en
Pages : 382
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Book Description
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.
Author: Taillevent
Publisher:
ISBN:
Category : Cookery, French
Languages : fr
Pages : 282
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Book Description
Author:
Publisher: Se Vend Chez Techener
ISBN:
Category : Cooking
Languages : en
Pages : 428
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Book Description
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:
Publisher: Odile Jacob
ISBN: 2738187366
Category :
Languages : en
Pages : 385
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Book Description
Author: Karen Hess
Publisher: Univ of South Carolina Press
ISBN: 1643363417
Category : Cooking
Languages : en
Pages : 330
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Book Description
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
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: Bruce Thomas Boehrer
Publisher: University of Pennsylvania Press
ISBN: 0812201361
Category : Literary Criticism
Languages : en
Pages : 246
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Book Description
During the Renaissance, horses—long considered the privileged, even sentient companions of knights-errant—gradually lost their special place on the field of battle and, with it, their distinctive status in the world of chivalric heroism. Parrots, once the miraculous, articulate companions of popes and emperors, declined into figures of mindless mimicry. Cats, which were tortured by Catholics in the Middle Ages, were tortured in the Reformation as part of the Protestant attack on Catholicism. And sheep, the model for Agnus Dei imagery, underwent transformations at once legal, material, and spiritual as a result of their changing role in Europe's growing manufacturing and trade economies. While in the Middle Ages these nonhumans were endowed with privileged social associations, personal agency, even the ability to reason and speak, in the early modern period they lost these qualities at the very same time that a new emphasis on, and understanding of, human character was developing in European literature. In Animal Characters Bruce Thomas Boehrer follows five species—the horse, the parrot, the cat, the turkey, and the sheep—through their appearances in an eclectic mix of texts, from romances and poetry to cookbooks and natural histories. He shows how dramatic changes in animal character types between 1400 and 1700 relate to the emerging economy and culture of the European Renaissance. In early modern European culture, animals not only served humans as sources of labor, companionship, clothing, and food; these nonhuman creatures helped to form an understanding of personhood. Incorporating readings of Shakespeare's plays, Milton's Paradise Lost, Margaret Cavendish's Blazing World, and other works, Boehrer's series of animal character studies illuminates a fascinating period of change in interspecies relationships.
Author: Colin Duncan Taylor
Publisher: Troubador Publishing Ltd
ISBN: 180046648X
Category : Travel
Languages : en
Pages : 328
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Book Description
Menu from the Midi explores French gastronomy from the farmer’s field to the dining room table.
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
