ISBN:
9781442227187
Language:
English
Pages:
Online-Ressource (219 p)
Additional Information:
Rezensiert in de Vries, Joyce [Rezension von: McIver, Katherine A., Cooking and Eating in Renaissance Italy: From Kitchen to Table] 2016
Series Statement:
Rowman & Littlefield Studies in Food and Gastronomy
Parallel Title:
Print version Cooking and Eating in Renaissance Italy : From Kitchen to Table
DDC:
394.1/20945
Keywords:
Cooking, Italian
;
Electronic books
;
Electronic books
Abstract:
〈span〉〈span〉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. 〈/span〉〈/span〉
Description / Table of Contents:
Contents; List of Figures; Acknowledgments; 1 The Renaissance Kitchen and the Experience of Dining; Culinary Treatises, Cookbooks, and Their Authors; A Cook and a Steward; Contemporary Voices: A Personal View; 2 From Kitchen to Table in the Late Middle Ages; The Medieval Cook and His Kitchen; Meals, Mealtimes, and Menus; The Orchestration of Dining; Maestro Martino, Cookbooks, and Recipes; 3 The Renaissance Cook and His Kitchen; The Renaissance Cook; The Kitchen; What Inventories Tell Us about Actual Kitchens and Equipment; The Cook's Resources; Putting the Resources to Work
Description / Table of Contents:
4 Meals, Mealtimes, and MenusEating Habits and Mealtimes; Meal Planning and Menus; The Cost of a Meal; From Meal Planning to Fine Dining; 5 From the Kitchen to the Table; The Dining Room; The Dining Table: Seating Arrangements; The Orchestration of Dining; 6 The Next Century in the Kitchen and at the Table; Changes in Living Arrangements and the Impact on Cooking and Dining; The Baroque Cook and His Kitchen; Meals, Mealtimes, and Menus; The Art of Dining; The End of an Era; Notes; Works Cited; Index; About the Author
Note:
Description based upon print version of record
URL:
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