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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: 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: Harlan Walker
Publisher: Oxford Symposium
ISBN: 0907325564
Category : Food
Languages : en
Pages : 252
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Book Description
(Prospect Books 1994)
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: 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: Marina Ubach
Publisher: teNeues
ISBN: 9783823845225
Category : Architecture
Languages : en
Pages : 412
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Book Description
Discover through 400 pages and more than 600 photographs the latest innovative kitchen trends of renowned fabricants such as Alessi, Zanussi or the designer Philippe Starck. Homely, high-tech, rustic or minimalist -- professionals or amateurs will be able to find an adequate solution for every kitchen. Informative texts about the history of the kitchen, its conception, and the use of different materials and equipment. A reference book and directory of the renowned quality of the teNeues Designpocket series. Book jacket.
Author: Deborah L Krohn
Publisher: Routledge
ISBN: 1317134559
Category : Art
Languages : en
Pages : 355
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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: Paul Freedman
Publisher: Univ of California Press
ISBN: 9780520254763
Category : Cooking
Languages : en
Pages : 380
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Book Description
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Author: Paolo Mura
Publisher: Springer Nature
ISBN: 9811543356
Category : Business & Economics
Languages : en
Pages : 283
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Book Description
This book explores the relationship between tourism/tourists and expressions of contemporary Asian art (for example, artists, objects, intangible artistic productions, digital manifestations, etc) in Asian and non-Asian tourist spaces/experiences. Although the nexus between art and tourism has not been neglected in the literature, work on contemporary art and tourism is lacking, and this is particularly true within the context of non-Western societies. This volume creates a timely counterpoint to the existing dominance of a Western-centric body of knowledge in the area. The book considers how encounters between tourists and expressions of Asian contemporary art may produce possibilities for challenging, re-evaluating or reasserting crystallized frames of understanding and, as such, is of value to a multi-disciplinary audience.
Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1317451600
Category : Political Science
Languages : en
Pages : 1882
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Book Description
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
