I Ricettari Di Federico Ii
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I Ricettari Di Federico Ii
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Author : Anna Martellotti
language : it
Publisher: Olschki
Release Date : 2005
I Ricettari Di Federico Ii written by Anna Martellotti and has been published by Olschki this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
Aneddoti E Ricette A Corte Di Federico Ii Nel Xxi Secolo
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Author : Agostino De Marco
language : it
Publisher: FedOA - Federico II University Press
Release Date : 2023-11-30
Aneddoti E Ricette A Corte Di Federico Ii Nel Xxi Secolo written by Agostino De Marco and has been published by FedOA - Federico II University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-30 with Cooking categories.
Questo volume rappresenta la finalizzazione di una iniziativa nata, condivisa ed interamente realizzata all'interno del gruppo social dei "Prof in cucina e in Cantina", che ha inteso raccogliere ricette e descrizioni aneddotiche di singoli Autori, appartenenti ai ruoli del personale docente e tecnico-amministrativo-bibliotecario dell'Ateneo federiciano, il più antico Ateneo pubblico al mondo. Aneddoti e ricette forniscono spaccati di vita quotidiana e ricostruzioni di eventi che hanno accompagnato gli Autori nei diversi percorsi formativi, sociali e lavorativi, e che non escludono riferimenti al recente periodo emergenziale della pandemia COVID-19. Ad introdurre il Volume è un menù federiciano, con una proposta di 3 pietanze che attualizzano ricette ed abitubini alimentari dell'epoca, e che hanno come riferimento il Liber de coquina, edito a corte di Federico II. Gli 8 Capitoli del volume raggruppano ricette e aneddoti per categorie, e ciascuno di essi è poi preceduto da un breve inserto con ulteriori riferimenti storici all'alimentazione a Corte di Federico II. Così, atmosfere vecchie e nuove, accompagnate dal sentore di aromi e da suggestioni ispirate al vissuto di ciascun Autore, si fondono per offrire a Lettrici e Lettori frammenti di quotidianità vissuti oggi a corte di Federico II, nel XXI secolo.
Le Origini Della Cucina Italiana Da Federico Ii A Oggi
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Author : Paola Adamo
language : it
Publisher: FedOA - Federico II University Press
Release Date : 2024-06-08
Le Origini Della Cucina Italiana Da Federico Ii A Oggi written by Paola Adamo and has been published by FedOA - Federico II University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-08 with History categories.
Il Liber de coquina nella versione conservata a Parigi nel ms. Lat. 7131 della Biblioteca Nazionale di Francia è un manuale di cucina da ricondurre alla corte dei primi re angioini probabilmente concepito nel contesto multiculturale del regno svevo di Sicilia e forse influenzato anche dalle attitudini gastronomiche alimentari della corte di Federico II. Attraverso l’analisi storica e la rielaborazione in chiave moderna di questo antico ricettario, il volume pone l’attenzione sul contributo che la cultura dell’epoca ebbe sullo sviluppo della cucina italiana e della dieta mediterranea. Propone, così, un contributo culturale alla valorizzazione della cucina italiana e si inserisce nel complesso programma di celebrazioni per l’ottocentenario dell’Ateneo fondato dall’imperatore Federico II nel lontano 5 giugno 1224.
La Dieta Mediterranea Preventiva Anticancro Nella Terra Di Federico Ii Di Svevia Con Ricette Grastronomiche E Onco Nutraceutiche
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Author : Salvatore Loconte
language : it
Publisher:
Release Date : 2014
La Dieta Mediterranea Preventiva Anticancro Nella Terra Di Federico Ii Di Svevia Con Ricette Grastronomiche E Onco Nutraceutiche written by Salvatore Loconte and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Handbook Of Medieval Studies
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Author : Albrecht Classen
language : en
Publisher: Walter de Gruyter
Release Date : 2010-11-29
Handbook Of Medieval Studies written by Albrecht Classen and has been published by Walter de Gruyter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-29 with Literary Criticism categories.
This interdisciplinary handbook provides extensive information about research in medieval studies and its most important results over the last decades. The handbook is a reference work which enables the readers to quickly and purposely gain insight into the important research discussions and to inform themselves about the current status of research in the field. The handbook consists of four parts. The first, large section offers articles on all of the main disciplines and discussions of the field. The second section presents articles on the key concepts of modern medieval studies and the debates therein. The third section is a lexicon of the most important text genres of the Middle Ages. The fourth section provides an international bio-bibliographical lexicon of the most prominent medievalists in all disciplines. A comprehensive bibliography rounds off the compendium. The result is a reference work which exhaustively documents the current status of research in medieval studies and brings the disciplines and experts of the field together.
I Ricettari Di Segreti Nel Regno Di Sicilia 400 600
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Author : Davide Soares da Silva
language : it
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2015-04-24
I Ricettari Di Segreti Nel Regno Di Sicilia 400 600 written by Davide Soares da Silva and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-04-24 with Language Arts & Disciplines categories.
Assumendo come campo operativo lo spazio comunicativo siciliano nei secoli XV–XVII, il presente lavoro offre un contributo assai innovativo alla storiografia delle lingue romanze. Attraverso una capillare analisi di dieci Ricettari di segreti, una tradizione discorsiva scientifico-religiosa tanto contenutisticamente, quanto linguisticamente composita ed eterogenea, si analizzano in maniera esemplare le dinamiche di contatto tra gli idiomi presenti nel Regno di Sicilia (latino, siciliano, toscano, castigliano, ecc.) sia sul piano dell’organizzazione testuale, sia sui livelli fonografematico, morfosintattico e semantico-lessicale. Quanto osservato sul piano dell’analisi testuale in merito al generarsi di varietà di contatto è messo efficacemente in relazione, sul metalivello, alle principali epistemi medioevali e della prima età moderna, a partire dalla concezione scolastico-aristotelica della variazione linguistica per giungere al dibattito rinascimentale sulla Questione della lingua. Dalla connessione dei due piani si traggono lucide conclusioni per una storia della lingua immune a ogni linea di pensiero teleologica.
A History Of Italy
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Author : Claudia Baldoli
language : en
Publisher: Bloomsbury Publishing
Release Date : 2009-11-19
A History Of Italy written by Claudia Baldoli and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11-19 with History categories.
Until the beginning of the 18th century, to be 'Italian' meant to identify with a number of collective memories, rather than a national memory. Yet there are elements of continuity that have shaped Italian identity over the past 1,500 years. Religion, food, art and architecture, a literary language, as well as a particular relationship between cities and countryside, between family and civil society have all contributed to present day Italian culture and politics. Baldoli explores the history of Italy as a country, rather than as a nation, in order to trace its fascinating cultural and political development. Offering a way into each period of Italian history, the book brings Italy's past to life with extracts from poetry, novels and music. Drawing on the latest research published in English and Italian, this is the ideal introduction for all those interested in Italy's cultural and social past and its significance for the country's present.
Food And Knowledge In Renaissance Italy
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Author : Deborah L Krohn
language : en
Publisher: Routledge
Release Date : 2016-04-15
Food And Knowledge In Renaissance Italy written by Deborah L Krohn and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-15 with Art categories.
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.
Italian Identity In The Kitchen Or Food And The Nation
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Author : Massimo Montanari
language : en
Publisher: Columbia University Press
Release Date : 2013-07-23
Italian Identity In The Kitchen Or Food And The Nation 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 2013-07-23 with Cooking categories.
Massimo Montanari draws readers into the far-flung story of how local and global influences came to flavor Italian identity. The fusion of ancient Roman cuisine—which consisted of bread, wine, and olives—with the barbarian diet—rooted in bread, milk, and meat—first formed the basics of modern eating across Europe. From there, Montanari highlights the importance of the Italian city in the development of gastronomic taste in the Middle Ages, the role of Arab traders in positioning the country as the supreme producers of pasta, and the nation's healthful contribution of vegetables to the fifteenth-century European diet. Italy became a receiving country with the discovery of the New World, absorbing corn, potatoes, and tomatoes into its national cuisine. As disaster dispersed Italians in the nineteenth century, new immigrant stereotypes portraying Italians as "macaroni eaters" spread. However, two world wars and globalization renewed the perception of Italy and its culture as unique in the world, and the production of food constitutes an important part of that uniqueness.
A Brief History Of Pasta
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Author : Luca Cesari
language : en
Publisher: Profile Books
Release Date : 2022-10-27
A Brief History Of Pasta written by Luca Cesari and has been published by Profile Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-27 with Cooking categories.
A Waterstones 'Best Books of 2022: Food and Drink' A Times Food and Drink Book of the Year 2022 and a Spectator Cook Book of the Year 2022 A Stylist Christmas Gift Pick 2022 'If pasta is a religion, this book is its sermon' Russell Norman, founder of Polpo and Brutto 'Rewarding ... you discover a lot about Italy here ... huge fun' Sunday Times In one shape or another, pasta has been an Italian staple since the days of ancient Rome. It has been the food of peasants, the pride of royalty and a culinary badge of honour for Italian emigrants all over the world. It's hard to imagine Italy without pasta, yet the history of the country's most famous food has changed with the fortunes of eaters and cooks alike. In A Brief History of Pasta, discover the humble origins of fettuccine Alfredo that lie in a back-street trattoria in Rome, how Genovese sauce became a Neapolitan staple and what conveyor belts have to do with serving spaghetti. Meet the people who have shaped pasta's history, from the traders who brought pesto to the world to the celebrity chef who sparked national outrage by adding an unpeeled garlic clove to his recipe for amatriciana sauce. Renowned culinary historian Luca Cesari delves into the fascinating variety of his country's best-loved food, serving up the secrets behind the creamiest carbonara, the richest ragù alla Bolognese and the tastiest tortellini.