Download or read book The Opera of Bartolomeo Scappi 1570 written by Terence Scully and published by University of Toronto Press. This book was released on 2011-01-22 with total page 801 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.
Download or read book The Opera of Bartolomeo Scappi 1570 written by Bartolomeo Scappi and published by University of Toronto Press. This book was released on 2008-01-01 with total page 801 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities.
Download or read book Opera of Bartolomeo Scappi 1570 written by Bartolomeo Scappi and published by Lorenzo Da Ponte Italian Libra. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities.
Download or read book Food and Knowledge in Renaissance Italy written by Deborah L Krohn and published by Routledge. This book was released on 2016-04-15 with total page 284 pages. Available in PDF, EPUB and Kindle. Book excerpt: Though Bartolomeo Scappi's Opera (1570), the first illustrated cookbook, is well known to historians of food, up to now there has been no study of its illustrations, unique in printed books through the early seventeenth century. In Food and Knowledge in Renaissance Italy, Krohn both treats the illustrations in Scappi's cookbook as visual evidence for a lost material reality; and through the illustrations, including several newly-discovered hand-colored examples, connects Scappi's Opera with other types of late Renaissance illustrated books. What emerges from both of these approaches is a new way of thinking about the place of cookbooks in the history of knowledge. Krohn argues that with the increasing professionalization of many skills and trades, Scappi was at the vanguard of a new way of looking not just at the kitchen-as workshop or laboratory-but at the ways in which artisanal knowledge was visualized and disseminated by a range of craftsmen, from engineers to architects. The recipes in Scappi's Opera belong on the one hand to a genre of cookery books, household manuals, and courtesy books that was well established by the middle of the sixteenth century, but the illustrations suggest connections to an entirely different and emergent world of knowledge. It is through study of the illustrations that these connections are discerned, explained, and interpreted. As one of the most important cookbooks for early modern Europe, the time is ripe for a focused study of Scappi's Opera in the various contexts in which Krohn frames it: book history, antiquarianism, and visual studies.
Download or read book The Art of Cooking written by Maestro Martino of Como and published by Univ of California Press. This book was released on 2005-01-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Italian Baroque Masters written by Denis Arnold and published by W. W. Norton & Company. This book was released on 1997-07 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: The New Grove Dictionary of Music and Musicians is the most up-to-date body of musical knowledge ever gathered together.
Download or read book Ostia in Late Antiquity written by Douglas Boin and published by Cambridge University Press. This book was released on 2013-07-22 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Ostia in Late Antiquity' narrates the life of Ostia Antica, Rome's ancient harbor, during the later empire.
Download or read book Popes Peasants and Shepherds written by Oretta Zanini De Vita and published by Univ of California Press. This book was released on 2013-03-26 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food of Rome and its region, Lazio, is redolent of herbs, olive oil, ricotta, lamb, and pork. It is the food of ordinary, frugal people, yet it is a very modern cuisine in that it gives pride of place to the essential flavors of its ingredients. In this only English-language book to encompass the entire region, the award-winning author of Encyclopedia of Pasta, Oretta Zanini De Vita, offers a substantial and complex social history of Rome and Lazio through the story of its food. Including more than 250 authentic, easy-to-follow recipes, the author leads readers on an exhilarating journey from antiquity through the Middle Ages to the mid-twentieth century.
Download or read book The Eternal Table written by Karima Moyer-Nocchi and published by Rowman & Littlefield. This book was released on 2019-03-08 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Quixotic Frescoes written by Frederick A. De Armas and published by University of Toronto Press. This book was released on 2006-01-01 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quixotic Frescoes delves into the politics of imitation, self-censorship, religious ideology expressed through the pictorial, as well as the gendering of art as reflected in Cervantes' work.
Download or read book Raffaello Borghini s Il Riposo written by Raffaello Borghini and published by University of Toronto Press. This book was released on 2007-01-01 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: Raffaello Borghini's Il Riposo (1584) is the most widely known Florentine document on the subject of the Counter-Reformation content of religious paintings. Despite its reputation as an art-historical text, this is the first English-language translation of Il Riposo to be published. A distillation of the art gossip that was a feature of the Medici Grand Ducal court, Borghini's treatise puts forth simple criteria for judging the quality of a work of art. Published sixteen years after the second edition of Giorgio Vasari's Vite, the text that set the standard for art-historical writing during the period, Il Riposo focuses on important issues that Vasari avoided, ignored, or was oblivious to. Picking up where Vasari left off, Borghini deals with artists who came after Michaelangelo and provides more comprehensive descriptions of artists who Vasari only touched upon such as Tintoretto, Veronese, Barocci, and the artists of Francesco I's Studiolo. This text is also invaluable as a description of the mid-sixteenth century reaction against the style of the 'maniera,' which stressed the representation of self-consciously convoluted figures in complicated works of art. The first art treatise specifically directed toward non-practitioners, Il Riposo gives unique insight into the early stages of art history as a discipline, late Renaissance art and theory, and the Counter-Reformation in Italy.
Download or read book The Chef s Secret written by Crystal King and published by Atria Books. This book was released on 2019-02-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A captivating novel of Renaissance Italy detailing the mysterious life of Bartolomeo Scappi, the legendary chef to several popes and author of one of the bestselling cookbooks of all time, and the nephew who sets out to discover his late uncle’s secrets—including the identity of the noblewoman Bartolomeo loved until he died. When Bartolomeo Scappi dies in 1577, he leaves his vast estate—properties, money, and his position—to his nephew and apprentice Giovanni. He also gives Giovanni the keys to two strongboxes and strict instructions to burn their contents. Despite Scappi’s dire warning that the information concealed in those boxes could put Giovanni’s life and others at risk, Giovanni is compelled to learn his uncle’s secrets. He undertakes the arduous task of decoding Scappi’s journals and uncovers a history of deception, betrayal, and murder—all to protect an illicit love affair. As Giovanni pieces together the details of Scappi’s past, he must contend with two rivals who have joined forces—his brother Cesare and Scappi’s former protégé, Domenico Romoli, who will do anything to get his hands on the late chef’s recipes. With luscious prose that captures the full scale of the sumptuous feasts for which Scappi was known, The Chef’s Secret serves up power, intrigue, and passion, bringing Renaissance Italy to life in a delectable fashion.
Download or read book Essays on Handel and Italian Opera written by Reinhard Strohm and published by Cambridge University Press. This book was released on 2008-10-30 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reinhard Strohm examines the relationship between Handel's great operas and the earlier European Baroque tradition.
Download or read book Filippino Lippi s Carafa Chapel written by Gail Louise Geiger and published by . This book was released on 1986 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Path of Humility written by Anne H. Muraoka and published by Renaissance and Baroque. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Path of Humility: Caravaggio and Carlo Borromeo establishes a fundamental relationship between the Franciscan humility of Archbishop of Milan Carlo Borromeo and the Roman sacred works of Caravaggio. This is the first book to consider and focus entirely upon these two seemingly anomalous personalities of the Counter-Reformation. The import of Caravaggio's Lombard artistic heritage has long been seen as pivotal to the development of his sacred style, but it was not his only source of inspiration. This book seeks to enlarge the discourse surrounding Caravaggio's style by placing him firmly in the environment of Borromean Milan, a city whose urban fabric was transformed into a metaphorical Via Crucis. This book departs from the prevailing preoccupation - the artist's experience in Rome as fundamental to his formulation of sacred style - and toward his formative years in Borromeo's Milan, where humility reigned supreme. This book is intended for a broad, yet specialized readership interested in Counter-Reformation art and devotion. It serves as a critical text for undergraduate and graduate art history courses on Baroque art, Caravaggio, and Counter-Reformation art.
Download or read book The Commedia Dell arte of Flaminio Scala written by Flaminio Scala and published by Rowman & Littlefield. This book was released on 2008 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The Commedia dell'Arte of Flaminio Scala presents a translation and commentary of selected scenarios composed or collected by the actor-manager Flaminio Scala that were first published in 1611. Thirty of Scala's 50 scenarios are included, complete with a detailed scene-by-scene analysis that demonstrates the methodology of Italian improvised theatre in the early modern period for the purposes of study as well as re-creation."--BOOK JACKET.
Download or read book The Cookbook Library written by Anne Willan and published by Univ of California Press. This book was released on 2012-03-03 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
