Download or read book Renaissance Food from Rabelais to Shakespeare written by Joan Fitzpatrick and published by Routledge. This book was released on 2016-04-08 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Arranging the Meal written by Jean-Louis Flandrin and published by Univ of California Press. This book was released on 2007-10-15 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Arguing against pretentious restaurants, Flandrin argues that such changes in the food service are far from distinct events. Instead he regards it as a historical phenomenon, one that changed in response to socioeconomic and cultural factors.

Download or read book Early Modern Court Culture written by Erin Griffey and published by Routledge. This book was released on 2021-11-29 with total page 550 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through a thematic overview of court culture that connects the cultural with the political, confessional, spatial, material and performative, this volume introduces the dynamics of power and culture in the early modern European court. Exploring the period from 1500 to 1750, Early Modern Court Culture is cross-cultural and interdisciplinary, providing insights into aspects of both community and continuity at courts as well as individual identity, change and difference. Culture is presented as not merely a vehicle for court propaganda in promoting the monarch and the dynasty, but as a site for a complex range of meanings that conferred status and virtue on the patron, maker, court and the wider community of elites. The essays show that the court provided an arena for virtue and virtuosity, intellectual and social play, demonstration of moral authority and performance of social, gendered, confessional and dynastic identity. Early Modern Court Culture moves from political structures and political players to architectural forms and spatial geographies; ceremonial and ritual observances; visual and material culture; entertainment and knowledge. With 35 contributions on subjects including gardens, dress, scent, dance and tapestries, this volume is a necessary resource for all students and scholars interested in the court in early modern Europe.

Download or read book A Cultural History of Food in the Renaissance written by Ken Albala and published by Bloomsbury Publishing. This book was released on 2014-05-22 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book The Language of Food A Linguist Reads the Menu written by Dan Jurafsky and published by W. W. Norton & Company. This book was released on 2014-09-15 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.

Download or read book Cooking in Europe 1250 1650 written by Ken Albala and published by Bloomsbury Publishing USA. This book was released on 2006-06-30 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!

Download or read book Eggs in Cookery written by Richard Hosking and published by Oxford Symposium. This book was released on 2007 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: With chapters including Ovophilia in Renaissance Cuising, and Cackleberries and Henrfuit: A French Perspective, this is a treasure trove of articles on the place of the humble egg in cookery.

Download or read book Cooking through History 2 volumes written by Melanie Byrd and published by Bloomsbury Publishing USA. This book was released on 2020-12-02 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

Download or read book The Banquet written by Ken Albala and published by University of Illinois Press. This book was released on 2007-03-19 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host’s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it? In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haut cuisine. This development involved increasing use dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late Renaissance styles found in other arts.

Download or read book A History of Food written by Maguelonne Toussaint-Samat and published by John Wiley & Sons. This book was released on 2009-03-25 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of cuisine and the social history of eating is afascinating one, and Maguelonne Toussaint-Samat covers all itsaspects in this classic history. New expanded edition of a classic book, originally published togreat critical acclaim from Raymond Blanc, The New YorkTimes, The Sunday Telegraph, The Independent andmore Tells the story of man’s relationship with food fromearliest times to the present day Includes a new foreword by acclaimed food writer Betty Fussell,a preface by the author, updated bibliography, and a new chapterbringing the story up to date New edition in jacketed hardback, with c.70 illustrations and anew glossy color plate section "Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." –New York Times "This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics." –Raymond Blanc "Quirky, encyclopaedic, and hugely entertaining. Adelight." –Sunday Telegraph "It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." –The Independent "A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts." –Times Higher Education Supplement

Download or read book Pancake written by Ken Albala and published by Reaktion Books. This book was released on 2013-06-01 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: Round, thin, and made of starchy batter cooked on a flat surface, it is a food that goes by many names: flapjack, crêpe, and okonomiyaki, to name just a few. The pancake is a treasured food the world over, and now Ken Albala unearths the surprisingly rich history of pancakes and their sizzling goodness. Pancake traverses over centuries and civilizations to examine the culinary and cultural importance of pancakes in human history. From the Russian blini to the Ethiopian injera, Albala reveals how pancakes have been a perennial source of sustenance from Greek and Roman eras to the Middle Ages through to the present day. He explores how the pancake has gained symbolic currency in diverse societies as a comfort food, a portable victual for travelers, a celebratory dish, and a breakfast meal. The book also features a number of historic and modern recipes—tracing the first official pancake recipe to a sixteenth-century Dutch cook—and is accompanied by a rich selection of illustrations. Pancake is a witty and erudite history of a well-known favorite and will ensure that the pancake will never be flattened under the shadow of better known foods.

Download or read book Beans written by Ken Albala and published by Bloomsbury Publishing. This book was released on 2017-03-09 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the story of the bean, the staple food cultivated by humans for over 10,000 years. From the lentil to the soybean, every civilization on the planet has cultivated its own species of bean. The humble bean has always attracted attention - from Pythagoras' notion that the bean hosted a human soul to St. Jerome's indictment against bean-eating in convents (because they "tickle the genitals"), to current research into the deadly toxins contained in the most commonly eaten beans. Over time, the bean has been both scorned as "poor man's meat" and praised as health-giving, even patriotic. Attitudes to this most basic of foodstuffs have always revealed a great deal about a society. Featuring a new preface from author Ken Albala, Beans: A History takes the reader on a fascinating journey across cuisines and cultures.

Download or read book Livre Fort Excellent de Cuysine 1555 written by Timothy J. Tomasik and published by Prospect Books (UK). This book was released on 2014 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition of the Livre fort excellent was published in 1555.

Download or read book Les industries du luxe en France written by Louis Bergeron and published by . This book was released on 1998 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Des glaces de Saint-Gobain et des faïences de Sèvres aux sacs Vuitton, des couverts Christofle et des cristaux de Baccarat aux bijoux Cartier, des robes Chanel et Saint-Laurent aux parfums Dior et Guerlain, de la grande cuisine et des vins fins aux champagnes millésimés, nos industries du luxe ont imposé notre goût dans le monde entier. Cette histoire sociale du luxe, entre art et industrie, décrit ce secteur comme une coupe transversale de notre tissu industriel, de l'atelier familial et artisanal au grand groupe intégré. Une histoire industrielle qui est aussi une histoire d'hommes. Chapitre premier. Les industries du luxe dans le dispositif industriel français Chapitre II. Entre artisanat et grand capital : structures de production et organisation du travail dans les industries du luxe Chapitre III. Luxe, pouvoir et société Chapitre IV. Les industries du luxe entre art et industrie Chapitre V. Les arts de la table sur la défensive Chapitre VI. La haute mode, une constellation Chapitre VII. Des parfums et des bijoux Chapitre VIII. La consommation de luxe : les arts de la bouche Chapitre IX. La consommation de luxe : l'habitat Chapitre X. Quelques versions modernes duluxe Conclusion Index.

Download or read book French Vernacular Books Livres vernaculaires fran ais FB 2 vols written by Andrew Pettegree and published by BRILL. This book was released on 2007-11-30 with total page 1638 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete short-title catalogue of all books published in the French language before 1601. Based on twelve years of investigations in libraries in France and other countries, FB lists over 52,000 bibliographically distinct items in over 1,600 different libraries.

Download or read book A Feast of Words written by Michel Jeanneret and published by University of Chicago Press. This book was released on 1991-10-08 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: The banquet gives rise to a special moment when thought and the senses—words and food—enhance each other. Throughout history, the ideal of the symposium has reconciled the angel and the beast in the human, renewing the interdependence between the mouth that speaks and the mouth that eats. Michel Jeanneret's lively book explores the paradigm of the banquet as a guide to significant tendencies in Renaissance Humanist culture and shows how this culture in turn illuminates the tensions between physical and mental pleasures. Ranging widely over French, Italian, German, and Latin texts, Jeanneret not only investigates the meal as a narrative artefact but enquires as well into aspects of sixteenth-century anthropology and aesthetics.

Download or read book Une Affaire de Go t written by Pegram Harrison and published by . This book was released on 1983 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: