Libro De Arte Coquinaria
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Libro De Arte Coquinaria
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Author : Maestro Martino
language : en
Publisher:
Release Date : 2005
Libro De Arte Coquinaria written by Maestro Martino and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with categories.
Libro De Arte Coquinaria
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Author : Martino da Como
language : it
Publisher:
Release Date : 1990
Libro De Arte Coquinaria written by Martino da Como and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Cooking categories.
Libro De Arte Coquinaria
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Author : Martino De Rossi
language : it
Publisher:
Release Date : 1990
Libro De Arte Coquinaria written by Martino De Rossi and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with categories.
Libro De Arte Coquinaria
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Author : Maestro Martino
language : it
Publisher: Guido Tommasi Editore-Datanova
Release Date : 2001
Libro De Arte Coquinaria written by Maestro Martino and has been published by Guido Tommasi Editore-Datanova this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
From Manuscript To Print
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Author : Lino Mioni
language : en
Publisher:
Release Date : 2020
From Manuscript To Print written by Lino Mioni and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Cookbooks categories.
This dissertation focuses on Maestro Martino's Libro de arte coquinaria, the first culinary recipe collection declaring the name of its compiler. It aims to analyze the evolution of culinary recipe collections from manuscript to print, the steps in this evolution, and the different roles that authors, printers, and editors have played in this evolution at the time of the introduction of print. By carefully examining Maestro Martino's Libro de arte coquinaria, in its content and in its different material instantiations0́3from its original manuscript form(s) to the different appropriations in printed editions0́3the ultimate goal of this dissertation is to show how the study of less canonical texts0́3in this case culinary recipe collections0́3can contribute to a better understanding of the impact that the introduction of a new technology had in the ways human knowledge and cultural heritage is created, disseminated, and preserved. Focusing on culinary recipe collections, a type of text that reflects more common practical knowledge than individual creativity and aesthetic value, this dissertation will demonstrate how the transition from manuscript to print forces us to consider both content and medium as two faces of the same phenomenon of communication. Moreover, this dissertation aims to reconsider the, often times, excessive importance given to the content to the detriment of the medium used to disseminate that very content. Content and medium influence each other and hence should not be analyzed separately. By analyzing them both in their complementarity, we can reach a better understanding of both the work and the society that produced it and the society for which the work was produced. While being considered the transition from the Middle Ages to the Renaissance in terms of culinary and gustatory taste, Maestro Martino's Libro de arte coquinaria, in all the forms in which it has been transmitted to us, can also be used as an explanatory example of the impact the introduction of print had on the creation, dissemination, and preservation of human knowledge and cultural heritage.
Libro De Arte Coquinaria
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Author : Martino da Como
language : it
Publisher:
Release Date : 1994
Libro De Arte Coquinaria written by Martino da Como and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with categories.
Liber De Arte Coquinaria
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Author : Maestro Martino
language : it
Publisher:
Release Date : 1460
Liber De Arte Coquinaria written by Maestro Martino and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1460 with Cooking categories.
The Art Of Cooking
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Author : Maestro Martino of Como
language : en
Publisher: Univ of California Press
Release Date : 2005-01-03
The Art Of Cooking written by Maestro Martino of Como and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-03 with Cooking categories.
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
Libellus De Arte Coquinaria
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Author : Rudolf Grewe
language : en
Publisher: Arizona Center for Medieval and Renaissance Studies (ACMRS)
Release Date : 2000
Libellus De Arte Coquinaria written by Rudolf Grewe and has been published by Arizona Center for Medieval and Renaissance Studies (ACMRS) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
One of the oldest known collections of European culinary recipes in a vernacular language is extant in four slightly different versions in Old Danish, Icelandic, and Low German. The manuscripts of 35 recipes dates not later than the end of the 13th century, but clearly goes back to an original perhaps as early as the 12th. Each of the four is prese
Cuoco Napoletano
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Author : Terence Scully
language : en
Publisher: University of Michigan Press
Release Date : 2000
Cuoco Napoletano written by Terence Scully and has been published by University of Michigan Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
Feasting as a window into medieval Italian culture