I Fasti Del Banchetto Barocco
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I Fasti Del Banchetto Barocco
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Author : June Di Schino
language : it
Publisher:
Release Date : 2005
I Fasti Del Banchetto Barocco written by June Di Schino and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Dinners and dining categories.
Resilience In Papal Rome 1656 1870
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Author : Marina Formica
language : en
Publisher: Springer Nature
Release Date : 2023-09-23
Resilience In Papal Rome 1656 1870 written by Marina Formica and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-23 with History categories.
This book analyses the evolution of the city of Rome, in particular, papal Rome, from the plague of 1656 until 1870 when it became the capital of the Kingdom of Italy. The authors explore papal Rome as a resilient city that had to cope with numerous crises during this period. By focusing on a selection of different crises in Rome, the book combines cultural, political, and economic history to examine key turning points in the city’s history. The book is split into chapters exploring themes such as diplomacy and international relations, disease, environmental disasters, famine, public debt, and unravels the political, economic, and social consequences of these transformative events. All the chapters are based on untapped original sources, chiefly from the State Archive in Rome, the Vatican Archives, the Rome Municipal Archives, the École Française Library, the National Library, and the Capitoline Library.
Food In Art
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Author : Gillian Riley
language : en
Publisher: Reaktion Books
Release Date : 2014-10-15
Food In Art written by Gillian Riley and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-15 with Art categories.
From Giuseppe Arcimboldo’s painting of the Holy Roman Emperor Rudolf II as a heap of fruits and vegetables to artists depicting lavish banquets for wealthy patrons, food and art are remarkably intertwined. In this richly illustrated book, Gillian Riley provides fresh insight into how the relationship between humans and food has been portrayed in art from ancient times to the Renaissance. Exploring a myriad of images including hunting scenes depicted in Egyptian Books of Hours and fruit in Roman wall paintings and mosaics, Riley argues that works of art present us with historical information about the preparation and preservation of food that written sources do not—for example, how meat, fish, cheese, and vegetables were dried, salted, and smoked, or how honey was used to conserve fruit. She also examines what these works reveal to us about how animals and plants were raised, cultivated, hunted, harvested, and traded throughout history. Looking at the many connections between food, myth, and religion, she surveys an array of artworks to answer questions such as whether the Golden Apples of the Hesperides were in fact apples or instead quinces or oranges. She also tries to understand whether our perception of fruit in Christian art is skewed by their symbolic meaning. With 170 color images of fine art, illuminated manuscripts, mosaics, frescoes, stained glass, and funerary monuments, Food in Art is an aesthetically pleasing and highly readable book for art buffs and foodies alike.
Arte Dolciaria Barocca
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Author : June di Schino
language : it
Publisher: Gangemi Editore spa
Release Date : 2016-02-05T00:00:00+01:00
Arte Dolciaria Barocca written by June di Schino and has been published by Gangemi Editore spa this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-05T00:00:00+01:00 with Cooking categories.
Questo è un libro singolare sull'arte dolciaria alla corte di papa Alessandro VII (1655-1667). Vi si invita a un affascinante viaggio storico-culturale intorno al credenziere Girolamo Mei e al suo manoscritto inedito, che contiene ben 211 ricette. Massimo Montanari nella sua presentazione ne parla come frutto di una cultura europea che non conosce confini, ma allo stesso tempo lo descrive come un documento prezioso che anticipa una germogliante realtà culturale di identità tutta italiana. Inoltre proprio nell'utilizzo dello zucchero, alimento principe del Seicento, individua uno spazio magico attraverso insospettabili convergenze tra la cultura popolare e la cultura di corte. Ma il credenziere, chi era costui? Per la prima volta si racconta il suo ruolo strategico nel banchetto barocco, quale più precoce esempio di multitasking. Emerge cosí la figura di Girolamo Mei, che, per esprimere la magnificenza di papi e principi, allestiva con argenterie pregiate e cristallerie legate in oro credenze montate a mille piani, tali da suscitare ammirazione anche in Carlo Fontana, che ne lascia testimonianza nel suo Sontuoso Convito. Il manoscritto rivela i primi segreti per creare trionfi di gelo, di marzapane, addirittura di insalata e persino di ghiaccio e di zucchero. Questi meravigliosi capolavori effimeri erano talvolta disegnati da grandi artisti come Gian Lorenzo Bernini e Pietro da Cortona. Si propone una prima classificazione delle straordinarie sculture in zucchero per valorizzare questo aspetto di storia poco noto. Dalle pagine di questo volume emana il profumo irresistibile delle dolci squisitezze preparate dal nostro credenziere: sciroppo di viole, ciambellette di pistacchi, conserva di fiori di lavanda, biscottini speziati. Forse il vero valore di questo ricettario, finalmente sottratto alla dimenticanza, si trova tra le righe, dove si cela un linguaggio eloquente che parla di storia, economia, costumi, cultura materiale e persino di aspirazioni. Sembrano in apparenza soltanto ricette, mere indicazioni per preparare dolci prelibatezze, ma in realtà si tratta di pregevoli reperti, che non parlano solo di cucina, ma sono invece piccoli gioielli di conoscenza. JUNE DI SCHINO, studiosa della storia e della cultura dell'alimentazione italiana, ha realizzato 26 mostre in Italia e all'estero, tra le quali The Italian Pavilion, dedicato ai dolci delle festività regionali, per l'evento internazionale a New York Celebrating Confectionery (1999), e Magnificenze a Tavola: le arti del banchetto rinascimentale, con Marina Cogotti, a Villa d'Este a Tivoli (2012). Docente presso le Università di Bologna e di Roma Tre, è autrice di numerosi studi scientifici anche in inglese. Specializzata nella ricerca di manoscritti inediti, tra le pubblicazioni: Tre banchetti in onore di Cristina di Svezia, 1668 (2000) e nel 2002, premiato dal re Gustavo di Svezia, e vincitore del Sophie Coe Award dell'Università di Oxford; Il viaggio di Innocenzo XII da Roma a Nettuno 1697 con Furio Luccichenti (2004); I Fasti del Banchetto Barocco (2005), premiato a Pechino come The best culinary history book. Basata su vaste ricerche d'archivio è la monografia Bartolomeo Scappi: il cuoco segreto dei papi e la confraternita dei cuochi e dei pasticceri con Furio Luccichenti, (2008) vincitore fra l'altro del Premio Bancarella e del premio Orio Vergani. Nel 2013 ha ricevuto il premio Le Muse per la letteratura a Firenze, e ha pubblicato The Signficance and Symbolism of Sugar Sculpture at Italian Court Banquets, Oxford International Food Symposium, Prospect books. Ha collaborato anche ai volumi della Oxford University Press Italian Food (2013) e Sweets (2015).
The Oxford Companion To Italian Food
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Author : Gillian Riley
language : en
Publisher: Oxford University Press
Release Date : 2007-11-01
The Oxford Companion To Italian Food written by Gillian Riley and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-01 with Cooking categories.
Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for Parmesan, for example, runs to more than 2,000 words and includes information on its remarkable nutritional value, the region where it is produced, the breed of cow used to produce it (the razza reggiana, or vacche rosse), the role of the cheese maker, the origin of its name, Molière's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope and flavor of The Oxford Companion to Italian Food. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.
Ppc
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Author :
language : en
Publisher:
Release Date : 2007
Ppc written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cooking categories.
The Vatican Gardens
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Author : Alberta Campitelli
language : en
Publisher:
Release Date : 2009
The Vatican Gardens written by Alberta Campitelli and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Architecture categories.
"Covering the period from the thirteenth century through 1930, when the Vatican became a state, The Vatican Gardens explores the plants, planters, and architectural structures of the gardens in fascinating detail. Here you will learn about such celebrated gardeners as Michele Mercate, who around 1570 introduced the rarest plants of his time to the Vatican, and the great botanist Johannes Faber. The famous Cortile del Belvedere courtyard, designed by Donato Branmante for Pope Julius II and envisioned as a vast outdoor room, is brought to vibrant life through word and image. Discussion of the Gardens' symbolic significance, agricultural functions, and upkeep by such gardening popes as Leo XIII--as well as of the gardens at Castel Gandolfo, the popes four-centuries-old summer residence--completes this authoritative volume."--From publisher description.
Kulturgeschichte Der Italienischen K Che
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Author : Peter Peter
language : de
Publisher: C.H.Beck
Release Date : 2006
Kulturgeschichte Der Italienischen K Che written by Peter Peter and has been published by C.H.Beck this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Cooking, Italian categories.
Il Cuoco Segreto Dei Papi
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Author : June di Schino
language : it
Publisher: Gangemi Editore spa
Release Date : 2016-02-07T00:00:00+01:00
Il Cuoco Segreto Dei Papi written by June di Schino and has been published by Gangemi Editore spa this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-07T00:00:00+01:00 with Cooking categories.
Chi era Bartolomeo Scappi, cuoco segreto dei papi, cavaliere delGiglio e Comes Palatinus Lateranensis? Questo volume ricostruisce per la prima volta, sulla base di un’ampia ricerca archivistica, la vita del celebre cuoco, descrivendo anche il ruolo e le vicende della Confraternita dei cuochi e pasticceri nella Roma del Cinquecento con la loro chiesa confraternale. Il libro comprende una antologia della monumentale Opera dello Scappi (Venezia, 1570), con le famose ventotto tavole – documento di estremo interesse – che illustrano l’architettura delle cucine e gli «instromenti, ordigni e masserizie» necessari all’esercizio dell’arte del cuoco. La raccolta di ricette per ospiti illustri evidenzia la complessità di una cultura gastronomica aperta alle suggestioni di tutte le regioni italiane, con forte prevalenza delle tradizioni lombarda, romana e napoletana. I magnifici banchetti vengono preparati dallo Scappi attraverso una concezione architettonica dell’arte della cucina: il cuoco è infatti “un giudizioso architetto, il quale, dopo il suo giusto disegno, stabilisce un forte fondamento e, sopra quello, dona al mondo utili e maravigliosi edifizii”. Sontuosità, stupore, potere: ma anche gioia di godere dell’abbondanza con occhi golosi e gustare i cibi senza le rampogne di petulanti dietologi. Segno di una civiltà del convito oggi irrimediabilmente perduta.
Los Habsburgo Arte Y Propaganda En La Colecci N De Grabados De La Biblioteca Casanatense De Roma
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Author : González Tornel, Pablo
language : es
Publisher: Publicacions de la Universitat Jaume I
Release Date : 2013-07-15
Los Habsburgo Arte Y Propaganda En La Colecci N De Grabados De La Biblioteca Casanatense De Roma written by González Tornel, Pablo and has been published by Publicacions de la Universitat Jaume I this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-15 with Reference categories.
La colaboración entre el grupo Iconografía e Historia del Arte de la Universitat Jaume I y la Biblioteca Casanatense de Roma ha permitido publicar una obra que plantea un acercamiento multidisciplinar al despliegue artístico y propagandístico de la familia Habsburgo durante la Edad Moderna. El libro recoge las aportaciones realizadas en el simposio internacional "Los Habsburgo. Arte, imagen y propaganda para una dinastía" además de un selecto catálogo de grabados de temática habsbúrgica.