Cuisiner Et Manger Au Moyen Age
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Cuisiner Et Manger Au Moyen Age
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Author : Josy Marty-Dufaut
language : fr
Publisher:
Release Date : 2021-01-29
Cuisiner Et Manger Au Moyen Age written by Josy Marty-Dufaut and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-29 with categories.
Art Culture And Cuisine
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Author : Phyllis Pray Bober
language : en
Publisher: University of Chicago Press
Release Date : 2001-06
Art Culture And Cuisine written by Phyllis Pray Bober and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06 with Cooking categories.
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Misconceptions About The Middle Ages
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Author : Stephen Harris
language : en
Publisher: Routledge
Release Date : 2010-05-26
Misconceptions About The Middle Ages written by Stephen Harris and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-26 with History categories.
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.
Savoring The Past
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Author : Barbara Ketcham Wheaton
language : en
Publisher: Simon and Schuster
Release Date : 2011-01-18
Savoring The Past written by Barbara Ketcham Wheaton and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-18 with Cooking categories.
Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
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Author :
language : en
Publisher: Odile Jacob
Release Date :
written by and has been published by Odile Jacob this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
The Medieval Kitchen
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Author : Odile Redon
language : en
Publisher: University of Chicago Press
Release Date : 1998
The Medieval Kitchen written by Odile Redon and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. "This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review "The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement
Regional Cuisines Of Medieval Europe
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Author : Melitta Weiss Adamson
language : en
Publisher: Routledge
Release Date : 2013-10-14
Regional Cuisines Of Medieval Europe written by Melitta Weiss Adamson and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-14 with History categories.
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.
The Political History Of Food
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Author : Paul Ariès
language : en
Publisher: Max Milo
Release Date : 2023-07-04
The Political History Of Food written by Paul Ariès and has been published by Max Milo this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-04 with Cooking categories.
How was human (in)equality built across the table? Why were the first great banquets at the origin of the communal goods of humanity? Who, after forcing men from eating bread, wanted to forbid them chestnuts and popularized the potato? The Egyptian food table invented the notion of "symbols for food." The Greek food table invented the notion of sharing. The Roman food table invented the concept of pleasure. How was the person, caught eating and drinking alone, punished? Why did people die less of hunger in ancient times than in Africa in the 21st century? Why in China do people eat round things to show their love? How and why do we choose to eat this way? Why do societies choose to express their unity through their conception of the food table? Did the division in prehistoric societies first occur at the dinner table? Did the first great civilizations make the food table a major political tool with the rationing and banqueting systems in Mesopotamia and Egypt? Were the Gallic food tables swept away by the political alliance between the Catholic Church and the new masters coming from the great invasions? Did the feudal politico-religious system durably structure our food table? Did absolute monarchy have to invent its own conception of the food table with music, dance and architecture? What were the great French revolutionary conceptions of the food table? Did the philosophy of the Enlightenment change our conception of the food table? Did the French Revolution impose a new way of eating with the adoption of the three-fold table service and the banning of cuisine made with mixtures and knots? Does the grammar of our food correspond to a social project? Was Robespierre afraid of the great popular banquets? Did the Republic enforce the eating of potatoes instead of the "breadfruit tree" (the chestnut tree)? How was the myth of Parmentier imposed on schools? What were the great food utopias in the history of the world? Paul Ariès invites you on a gourmet journey from prehistory to the present day. You will know (almost) everything about what our ancestors ate and drank. The prehistoric food table, the ancient food table, the Gallic food table... Paul Ariès shows how the tables of the world remain largely dependent on the tables of the past. This political history of food is the result of thirty years of teaching and research. Better known as a political scientist specializing in ecology than as a specialist of the food table, Paul Ariès has been teaching since 1988 in the most prestigious international hotel schools. He is the author of La fin des mangeurs (DDB), Les Fils de McDo (L'Harmattan), and Manger sans peur (Golias).
Medieval Tastes
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2015-03-24
Medieval Tastes written by Massimo Montanari and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-24 with Cooking categories.
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to market and captures their reflections in today's food trends. Tying the ingredients of our diet evolution to the growth of human civilization, he immerses readers in the passionate debates and bold inventions that transformed food from a simple staple to a potent factor in health and a symbol of social and ideological standing. Montanari returns to the prestigious Salerno school of medicine, the "mother of all medical schools," to plot the theory of food that took shape in the twelfth century. He reviews the influence of the Near Eastern spice routes, which introduced new flavors and cooking techniques to European kitchens, and reads Europe's earliest cookbooks, which took cues from old Roman practices that valued artifice and mixed flavors. Dishes were largely low-fat, and meats and fish were seasoned with vinegar, citrus juices, and wine. He highlights other dishes, habits, and battles that mirror contemporary culinary identity, including the refinement of pasta, polenta, bread, and other flour-based foods; the transition to more advanced cooking tools and formal dining implements; the controversy over cooking with oil, lard, or butter; dietary regimens; and the consumption and cultural meaning of water and wine. As people became more cognizant of their physicality, individuality, and place in the cosmos, Montanari shows, they adopted a new attitude toward food, investing as much in its pleasure and possibilities as in its acquisition.
Out Of The East
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Author : Paul Freedman
language : en
Publisher: Yale University Press
Release Date : 2008-03-25
Out Of The East written by Paul Freedman and has been published by Yale University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-25 with History categories.
How medieval Europe’s infatuation with expensive, fragrant, exotic spices led to an era of colonial expansion and discovery: “A consummate delight.” —Marion Nestle, James Beard Award–winning author of Unsavory Truth The demand for spices in medieval Europe was extravagant—and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history. This engaging book explores the demand for spices: Why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use—in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era. “A magnificent, very well written, and often entertaining book that is also a major contribution to European economic and social history, and indeed one with a truly global perspective.” —American Historical Review