Kitchens Cooking And Eating In Medieval Italy
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Kitchens Cooking And Eating In Medieval Italy
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Author : Katherine A. McIver
language : en
Publisher: Rowman & Littlefield
Release Date : 2017-10-16
Kitchens Cooking And Eating In Medieval Italy written by Katherine A. McIver and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-16 with Cooking categories.
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.
Cooking And Eating In Renaissance Italy
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Author : Katherine A. McIver
language : en
Publisher: Rowman & Littlefield Studies in Food and Gastronomy
Release Date : 2015
Cooking And Eating In Renaissance Italy written by Katherine A. McIver and has been published by Rowman & Littlefield Studies in Food and Gastronomy this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking, Italian categories.
"This is the story of cooking and eating. It is about the experience of dining and the orchestration of a meal in Renaissance Italy. We'll move from the kitchen, to the acquisition of goods, to food preparation and final presentation at the table, both in the city residence and the country estate....Our story begins in the late-medieval kitchen, dating from the late fourteenth to the early fifteenth century...then turns its focus to the Renaissance, the late fifteenth through the sixteenth century...and ends in the 1660s...."--P. 1-2.
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
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.
The Medieval Kitchen
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Author : Hannele Klemettilä
language : en
Publisher: Reaktion Books
Release Date : 2013-06-15
The Medieval Kitchen written by Hannele Klemettilä and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-15 with Cooking categories.
We don’t usually think of haute cuisine when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East. In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. The Medieval Kitchen also contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past.
A Cultural History Of Food In The Renaissance
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Author : Ken Albala
language : en
Publisher: Bloomsbury Publishing
Release Date : 2014-05-22
A Cultural History Of Food In The Renaissance written by Ken Albala and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-22 with History categories.
Food and attitudes toward it were transformed in Renaissance Europe. The period between 1300 and 1600 saw the discovery of the New World and the cultivation of new foodstuffs, as well as the efflorescence of culinary literature in European courts and eventually in the popular press, and most importantly the transformation of the economy on a global scale. Food became the object of rigorous investigation among physicians, theologians, agronomists and even poets and artists. Concern with eating was, in fact, central to the cultural dynamism we now recognize as the Renaissance. A Cultural History of Food in the Renaissance presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Food And Knowledge In Renaissance Italy
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Author : Professor Deborah L Krohn
language : en
Publisher: Ashgate Publishing, Ltd.
Release Date : 2015-12-28
Food And Knowledge In Renaissance Italy written by Professor Deborah L Krohn and has been published by Ashgate Publishing, Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-28 with Art categories.
Deborah L. Krohn presents here the first full-length study of Bartolomeo Scappi's Opera (1570), the first illustrated cookbook. She treats the illustrations as visual evidence for a lost material reality; and through the illustrations, 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.
The Art Of Cookery In The Middle Ages
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Author : Terence Scully
language : en
Publisher: Boydell Press
Release Date : 1995
The Art Of Cookery In The Middle Ages written by Terence Scully and has been published by Boydell Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
A Cultural History Of Food In The Medieval Age
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Author : Massimo Montanari
language : en
Publisher: Bloomsbury Publishing
Release Date : 2014-05-22
A Cultural History Of Food In The Medieval Age written by Massimo Montanari and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-22 with History categories.
Europe was formed in the Middle Ages. The merging of the traditions of Roman-Mediterranean societies with the customs of Northern Europe created new political, economic, social and religious structures and practices. Between 500 and 1300 CE, food in all its manifestations, from agriculture to symbol, became ever more complex and integral to Europe's culture and economy. The period saw the growth of culinary literature, the introduction of new spices and cuisines as a result of trade and war, the impact of the Black Death on food resources, the widening gap between what was eaten by the rich and what by the poor, as well as the influence of religion on food rituals. A Cultural History of Food in the Medieval Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.
Delizia
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Author : John Dickie
language : en
Publisher: Hachette UK
Release Date : 2023-11-02
Delizia written by John Dickie and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-02 with Cooking categories.
'If only we could all write as brilliantly on Italy and its food as John Dickie does. He may well know Italy and Italians better than they know themselves' Stanley Tucci The new edition of the much-loved classic, with a fresh chapter that brings the surprising and moreish tale of the Italian way of eating right up to the present. Delizia! takes the reader on a revelatory historical journey through the flavours of the cities that shaped the Italian love for good eating. From the bustle of Medieval Milan, to the bombast of Fascist Rome; from the pleasure gardens of Renaissance Ferrara, to the putrid alleyways of nineteenth-century Naples. In rich slices of Italian life, Delizia! shows how violence and intrigue, as well as taste and creativity, went to make the world's favourite cuisine. With its mix of vivid story-telling, ground-breaking research and shrewd analysis, John Dickie's Delizia! is as appetising as the dishes it describes.