Le Viandier De Guillaume Tirel Dit Taillevent 1892
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Le Viandier De Guillaume Tirel Dit Taillevent 1892
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Author : Jerome Pichon
language : fr
Publisher: Literary Licensing, LLC
Release Date : 2014-08-07
Le Viandier De Guillaume Tirel Dit Taillevent 1892 written by Jerome Pichon and has been published by Literary Licensing, LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-07 with categories.
This Is A New Release Of The Original 1892 Edition.
Bulletin
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Author : Boston Public Library
language : en
Publisher:
Release Date : 1893
Bulletin written by Boston Public Library and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1893 with Boston (Mass.) categories.
Quarterly accession lists; beginning with Apr. 1893, the bulletin is limited to "subject lists, special bibliographies, and reprints or facsimiles of original documents, prints and manuscripts in the Library," the accessions being recorded in a separate classified list, Jan.-Apr. 1893, a weekly bulletin Apr. 1893-Apr. 1894, as well as a classified list of later accessions in the last number published of the bulletin itself (Jan. 1896)
The Viandier Of Taillevent
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Author : Taillevent
language : en
Publisher: University of Ottawa Press
Release Date : 1988
The Viandier Of Taillevent written by Taillevent and has been published by University of Ottawa Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cookery categories.
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.
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.
Bulletin Of The Public Library Of The City Of Boston
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Author : Boston Public Library
language : en
Publisher:
Release Date : 1893
Bulletin Of The Public Library Of The City Of Boston written by Boston Public Library and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1893 with Boston (Mass.) categories.
Food And Eating In Medieval Europe
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Author : Martha Carlin
language : en
Publisher: Bloomsbury Publishing
Release Date : 1998-07-01
Food And Eating In Medieval Europe written by Martha Carlin and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-07-01 with History categories.
Eating and drinking are essential to life and therefore of great interest to the historian. As well as having a real fascination in their own right, both activities are an integral part of the both social and economic history. Yet food and drink, especially in the middle ages, have received less than their proper share of attention. The essays in this volume approach their subject from a variety of angles: from the reality of starvation and the reliance on 'fast food' of those without cooking facilities, to the consumption of an English lady's household and the career of a cook in the French royal household.
Le Viandier
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Author : Taillevent
language : fr
Publisher:
Release Date : 2020-01-06
Le Viandier written by Taillevent and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-06 with categories.
Renaissance Food From Rabelais To Shakespeare
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Author : Joan Fitzpatrick
language : en
Publisher: Routledge
Release Date : 2016-04-08
Renaissance Food From Rabelais To Shakespeare written by Joan Fitzpatrick and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-08 with Literary Criticism categories.
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.
Writing Food History
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Author : Kyri W. Claflin
language : en
Publisher: Berg
Release Date : 2013-08-01
Writing Food History written by Kyri W. Claflin and has been published by Berg this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-01 with Social Science categories.
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.
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.