Renaissance Recipes
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Renaissance Recipes
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Author : Gillian Riley
language : en
Publisher:
Release Date : 1993
Renaissance Recipes written by Gillian Riley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Art categories.
Shakespeare S Kitchen
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Author : Francine Segan
language : en
Publisher: Random House
Release Date : 2011-10-05
Shakespeare S Kitchen written by Francine Segan and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-05 with Cooking categories.
“Shakespeare’s Kitchen not only reveals, sometimes surprisingly, what people were eating in Shakespeare’s time but also provides recipes that today’s cooks can easily re-create with readily available ingredients.” —from the Foreword by Patrick O’Connell Francine Segan introduces contemporary cooks to the foods of William Shakespeare’ s world with recipes updated from classic sixteenth- and seventeenth-century cookbooks. Her easy-to-prepare adaptations shatter the myth that the Bard’s primary fare was boiled mutton. In fact, Shakespeare and his contemporaries dined on salads of fresh herbs and vegetables; fish, fowl, and meats of all kinds; and delicate broths. Dried Plums with Wine and Ginger-Zest Crostini, Winter Salad with Raisin and Caper Vinaigrette, and Lobster with Pistachio Stuffing and Seville Orange Butter are just a few of the delicious, aromatic, and gorgeous dishes that will surprise and delight. Segan’s delicate and careful renditions of these recipes have been thoroughly tested to ensure no-fail, standout results. The tantalizing Renaissance recipes in Shakespeare’s Kitchen are enhanced with food-related quotes from the Bard, delightful morsels of culinary history, interesting facts on the customs and social etiquette of Shakespeare’ s time, and the texts of the original recipes, complete with antiquated spellings and eccentric directions. Patrick O’Connell provides an enticing Foreword to this edible history from which food lovers and Shakespeare enthusiasts alike will derive nourishment. Want something new for dinner? Try something four hundred years old. NOTE: This edition does not include photos.
Renaissance Secrets
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Author : Jo Wheeler
language : en
Publisher: Victoria & Albert Museum
Release Date : 2009-11
Renaissance Secrets written by Jo Wheeler and has been published by Victoria & Albert Museum this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-11 with History categories.
The term 'Secret' was used throughout the Renaissance to describe a recipe or formula. Thousands of 'books of secrets' - compilations of recipes claiming to reveal trade secrets and occult knowledge - were printed. From recipes for plague amulets to aphrodisiacs, and formulas for everything from lip balm to paint pigments, this book takes you into the clandestine world of Renaissance trades and explains why certain recipes were jealously guarded while others were printed for a new general readership. New research offers intriguing insights into the use of obscure, exotic and toxic ingredients and explains now unfamiliar or arcane techniques. Each recipe is linked to real objects from the V and A's outstanding collections. Renaissance Secrets tells the compelling stories behind the original recipes.
Recipes For Thought
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Author : Wendy Wall
language : en
Publisher: University of Pennsylvania Press
Release Date : 2016
Recipes For Thought written by Wendy Wall and has been published by University of Pennsylvania Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Cooking categories.
Situated at the vital intersection of physiology, gastronomy, decorum, knowledge-production, and labor, recipes from the past allow us to understand the significant ways that kitchen work was an intellectual and creative enterprise.
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.
The Eternal Table
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Author : Karima Moyer-Nocchi
language : en
Publisher: Rowman & Littlefield
Release Date : 2019-03-08
The Eternal Table written by Karima Moyer-Nocchi and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-08 with History categories.
The Eternal Table: A Cultural History of Food in Rome is the first concise history of the food, gastronomy, and cuisine of Rome spanning from pre-Roman to modern times. It is a social history of the Eternal City seen through the lens of eating and feeding, as it advanced over the centuries in a city that fascinates like no other. The history of food in Rome unfolds as an engaging and enlightening narrative, recounting the human partnership with what was raised, picked, fished, caught, slaughtered, cooked, and served, as it was experienced and perceived along the continuum between excess and dearth by Romans and the many who passed through. Like the city itself, Rome’s culinary history is multi-layered, both vertically and horizontally, from migrant shepherds to the senatorial aristocracy, from the papal court to the flow of pilgrims and Grand Tourists, from the House of Savoy and the Kingdom of Italy to Fascism and the rise of the middle classes. The Eternal Table takes the reader on a culinary journey through the city streets, country kitchens, banquets, markets, festivals, osterias, and restaurants illuminating yet another facet of one of the most intriguing cities in the world.
Painters Food
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Author : Gillian Riley
language : en
Publisher:
Release Date : 1993
Painters Food written by Gillian Riley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking categories.
Cooking In Europe 1250 1650
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Author : Ken Albala
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2006-06-30
Cooking In Europe 1250 1650 written by Ken Albala and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-06-30 with Social Science categories.
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
Cooking And Eating In Renaissance Italy
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Author : Katherine A. McIver
language : en
Publisher: Rowman & Littlefield
Release Date : 2014-12-05
Cooking And Eating In Renaissance 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 2014-12-05 with Cooking categories.
Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen and food prep and storage rooms in both middle-class homes and grand country estates. The diner’s room, the orchestration of dining, and the theatrical experience of dining are detailed as well, all in the context of the renowned food and architectural scholars of the day.
Food Recipes
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Author : Kermit Mazzuca
language : en
Publisher:
Release Date : 2021-06-29
Food Recipes written by Kermit Mazzuca and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-29 with categories.
The Renaissance was not only a period of the reemergence of art and literature in Europe, but it was also the era where cooking was taken to new heights. During this period, cooking was considered as essential to the culture as art, and many people, especially the nobles, took cooking and dining seriously. There are many cooking techniques that were created in the Renaissance, and some methods originating from the Middle Ages were refined and enhanced as well. This book will introduce the unique food and recipes in this period. You'll explore the difference between the medieval Renaissance and modern cuisine. Besides, you'll find the new food of humanity in the 15th and 16 centuries - which contribute to nourishing the ever-increasing population of the old continent.