Download or read book Rinascimento a tavola written by Pierluigi Ridolfi and published by Donzelli Editore. This book was released on 2015-10-14T00:00:00+02:00 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mangiar bene e saper stare a tavola sono un’arte. E forse mai come nel Rinascimento essa ha raggiunto vette straordinarie. Durante quest’epoca, infatti, il banchetto (e il lavoro nelle cucine che lo precedeva) non era solo una «messa in scena», ma incarnava una profonda sostanza, un modo d’essere dei signori e delle loro corti, che si esprimeva attraverso i fasti dell’arte gastronomica. Nel volume il racconto di sontuosi banchetti, destinati a diventare celebri, organizzati per papi e imperatori, duchi e duchesse, si intreccia con la descrizione di ricette elaborate e sorprendenti. Si familiarizza con i nomi prestigiosi dei grandi cuochi, vere e proprie «star» della tavola rinascimentale: da Cristoforo di Messisbugo a Giovan Battista Rossetti, da Vincenzo Cervio a Bartolomeo Scappi. Attraverso una sapiente lettura dei documenti, e con l’aiuto di un ricco corredo di illustrazioni, Pierluigi Ridolfi ci introduce agli usi culinari e conviviali del tempo: dai piatti a base di frattaglie in cui nulla viene risparmiato alle ricette in cui dolce e salato si fondono nella maniera più impensabile, dai banchetti a tema (come quelli di sole uova, cotte perfino allo spiedo) ai pranzi composti da decine di portate, tanto da far dubitare che lo stomaco dei commensali potesse sopportare quantità abnormi di cibi tanto impegnativi... Intraprendere questo percorso nei magnifici saloni dei palazzi principeschi, dove si rappresenta lo spettacolo del banchetto, addentrarsi nelle grandi cucine brulicanti di cuochi e sguatteri, affollate di strani e ingegnosi strumenti per triturare e arrostire, è il modo migliore per rivivere l’atmosfera delle corti italiane del Rinascimento e respirare i profumi di un’epoca segnata dallo splendore delle grandi dinastie.
Download or read book Il Rinascimento a tavola written by Guglielmo Solci and published by . This book was released on 2000 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A tavola nel Rinascimento written by Françoise Sabban and published by . This book was released on 2005 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Italian Cuisine written by Alberto Capatti and published by Columbia University Press. This book was released on 2003-09-17 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
Download or read book A tavola nel Rinascimento written by Claudio Paolini and published by . This book was released on 2007 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Il Rinascimento a tavola tra splendori e sapori written by Salvatore Pezzella and published by . This book was released on 2005 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Delizia written by John Dickie and published by Simon and Schuster. This book was released on 2008-01-08 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. For a thousand years, they have been magnets for everything that makes for great eating: ingredients, talent, money, and power. Italian food is city food. From the bustle of medieval Milan's marketplace to the banqueting halls of Renaissance Ferrara; from street stalls in the putrid alleyways of nineteenth-century Naples to the noisy trattorie of postwar Rome: in rich slices of urban life, historian and master storyteller John Dickie shows how taste, creativity, and civic pride blended with princely arrogance, political violence, and dark intrigue to create the world's favorite cuisine. Delizia! is much more than a history of Italian food. It is a history of Italy told through the flavors and character of its cities. A dynamic chronicle that is full of surprises, Delizia! draws back the curtain on much that was unknown about Italian food and exposes the long-held canards. It interprets the ancient Arabic map that tells of pasta's true origins, and shows that Marco Polo did not introduce spaghetti to the Italians, as is often thought, but did have a big influence on making pasta a part of the American diet. It seeks out the medieval recipes that reveal Italy's long love affair with exotic spices, and introduces the great Renaissance cookery writer who plotted to murder the Pope even as he detailed the aphrodisiac qualities of his ingredients. It moves from the opulent theater of a Renaissance wedding banquet, with its gargantuan ten-course menu comprising hundreds of separate dishes, to the thin soups and bland polentas that would eventually force millions to emigrate to the New World. It shows how early pizzas were disgusting and why Mussolini championed risotto. Most important, it explains the origins and growth of the world's greatest urban food culture. With its delectable mix of vivid storytelling, groundbreaking research, and shrewd analysis, Delizia! is as appetizing as the dishes it describes. This passionate account of Italy's civilization of the table will satisfy foodies, history buffs, Italophiles, travelers, students -- and anyone who loves a well-told tale.
Download or read book Colombo a tavola Antologia di ricette tra tardo Medioevo e Rinascimento written by Giovanni Rebora and published by . This book was released on 2022 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Acta Conventus Neo Latini Upsaliensis set two volumes written by Astrid Steiner-Weber and published by BRILL. This book was released on 2012-06-01 with total page 1274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since 1971, the International Congress for Neo-Latin Studies has been organised every three years in various cities in Europe and North America. In August 2009, Uppsala in Sweden was the venue of the fourteenth Neo-Latin conference, held by the International Association for Neo-Latin Studies. The proceedings of the Uppsala conference have been collected in this volume under the motto “Litteras et artes nobis traditas excolere – Reception and Innovation”. Ninety-nine individual and five plenary papers spanning the period from the Renaissance to the present offer a variety of themes covering a range of genres such as history, literature, philology, art history, and religion. The contributions will be of relevance not only for scholarly readers, but also for an interested non-professional audience.
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 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: A history of cooking and fine dining in Western Europe from 1520 to 1660
Download or read book Domestic Interiors written by Georgina Downey and published by A&C Black. This book was released on 2013-08-15 with total page 185 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the act of enclosing space and making rooms, we make and define our aspirations and identities. Taking a room by room approach, this fascinating volume explores how representations of domestic space have embodied changing spatial configurations and values, and considers how we see modern individuals in the process of making themselves 'at home'. Scholars from the US, UK and Australasia re-visit and re-think interiors by Bonnard, Matisse, Degas and Vuillard, as well as the great spaces of early modernity; the drawing room in Rossetti's house, hallways in Hampstead Garden Suburb, the Paris attic of the Brothers Goncourt; Schütte-Lihotzky's Frankfurt Kitchen, to explore how interior making has changed from the Victorian to the modern period. From the smallest room - the bathroom - to the spacious verandas of Singapore Deco, Domestic Interiors focuses on modern rooms 'imaged' and imagined, it builds a distinct body of knowledge around the interior, interiority, representation and modernity, and creates a rich resource for students and scholars in art, architecture and design history.
Download or read book Cooking alla Giudia written by Benedetta Jasmine Guetta and published by Artisan. This book was released on 2022-04-05 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cooking alla Giudia is the ultimate tribute to the wonderfully rich, yet still largely unknown, culinary heritage of the Jews of Italy. From Roman deep-fried artichokes (carciofi alla giudia) to Venetian sarde in saor (sweet-and-sour sardines), Apulian orecchiette pasta, and Sicilian caponata, some of Italy’s best-known dishes are Jewish in origin. But little is known about the Jewish people in Italy and their culinary traditions. It was the Jews, for example, who taught Italians to eat the eggplant, and thus helped inspire the classic eggplant parmigiana and many other local specialties. With a collection of kosher recipes from all regions of Italy, including plenty of vegan, vegetarian, and gluten-free options, author Benedetta Jasmine Guetta is on a mission to tell the story of how the Jews changed Italian food, to preserve these recipes, and to share with home cooks the extraordinary dishes prepared in the Jewish communities of Italy. Highlighted throughout the book are menus with regional Italian specialties, along with short, useful guides to the Italian cities with Jewish history. The book will show how to integrate the recipes into your everyday meals and holiday traditions as well.
Download or read book Dining On Turtles written by D. Kirkby and published by Springer. This book was released on 2007-11-13 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: As gentlemen of the Royal Society in London sat down to their turtle dinner in 1793 they were participating in an historical event: an act simultaneously of fine dining and colonialism. Feasting and drinking, the communities in which they occurred, and larger themes of historical significance are explored here offering new insights into the past.
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 Cardinal s Hat written by Mary Hollingsworth and published by ABRAMS. This book was released on 2006-05-02 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A riveting portrait of the day-to-day life of a wealthy, worldly Renaissance prince” as he pursues power and influence in the Catholic church (USA Today). The second son of Alfonso d’Este and Lucretia Borgia, the Duke and Duchess of Ferrara, Ippolito d’Este was made the archbishop of Milan at the age of nine. But from the time of his father’s death in 1534, he set his ambitions on acquiring the powerful and coveted cardinal’s hat. But one did not become a sixteenth century prince of the church through piety and good works. Ippolito had a taste for gambling and women. He enjoyed hunting in the Loir valley and pursued his ambition with money, schmoozing, and the dark arts of politics. Working with Ippolito’s letters and ledgers, recently uncovered in an archive in Modena, Italy, Mary Hollingsworth has pieced together a fascinating and undeniably titillating tale of this Renaissance cardinal and his road to power and wealth in sixteenth century Europe. The ledgers document every aspect of Ippolito’s comings, goings, purchases, and debts. Out of these finely detailed records, Hollingsworth brings to life not only Ippolito, but his world. “In this brilliant piece of historical detective work and narrative reconstruction . . . the most unlikely bits and pieces—a scrap of velvet, a stray barrel of wine—can be made to tell stories that resonate far beyond the neat columns of a well-kept account book.” —The Guardian
Download or read book The Oxford Companion to Italian Food written by Gillian Riley and published by Oxford University Press. This book was released on 2007-11-01 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is an inspiring, wide-ranging A-Z guide to one of the world's best-loved cuisines. Designed for cooks and consumers alike, The Oxford Companion to Italian Food covers all aspects of the history and culture of Italian gastronomy, from dishes, ingredients, and delicacies to cooking methods and implements, regional specialties, the universal appeal of Italian cuisine, influences from outside Italy, and much more. Following in the footsteps of princes and popes, vagabond artists and cunning peasants, austere scholars and generations of unknown, unremembered women who shaped pasta, moulded cheeses and lovingly tended their cooking pots, Gillian Riley celebrates a heritage of amazing richness and delight. She brings equal measures of enthusiasm and expertise to her writing, and her entries read like mini-essays, laced with wit and gastronomical erudition, marked throughout by descriptive brilliance, and entirely free of the pompous tone that afflicts so much writing about food. The Companion is attentive to both tradition and innovation in Italian cooking, and covers an extraordinary range of information, from Anonimo Toscano, a medieval cookbook, to Bartolomeo Bimbi, a Florentine painter commissioned by Cosimo de Medici to paint portraits of vegetables, to Paglierina di Rifreddo, a young cheese made of unskimmed cows' milk, to zuppa inglese, a dessert invented by 19th century Neapolitan pastry chefs. Major topics receive extended treatment. The entry for Parmesan, for example, runs to more than 2,000 words and includes information on its remarkable nutritional value, the region where it is produced, the breed of cow used to produce it (the razza reggiana, or vacche rosse), the role of the cheese maker, the origin of its name, Molière's deathbed demand for it, its frequent and lustrous depiction in 16th and 17th century paintings, and the proper method of serving, where Riley admonishes: "One disdains the phallic peppermill, but must always appreciate the attentive grating, at the table, of parmesan over pasta or soup, as magical in its way as shavings of truffles." Such is the scope and flavor of The Oxford Companion to Italian Food. For anyone with a hunger to learn more about the history, culture and variety of Italian cuisine, The Oxford Companion to Italian Food offers endless satisfactions.
Download or read book Niccol Ridolfi and the Cardinal s Court written by Lucinda Byatt and published by Taylor & Francis. This book was released on 2022-08-29 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Niccolò Ridolfi (1501–50), was a Florentine cardinal, nephew and cousin to the Medici popes Leo X and Clement VII, and he owed his status and wealth to their patronage. He remained actively engaged in Florentine politics, above all during the years of crisis that saw the Florentine state change from republic to duchy. A widely respected patron and scholar throughout his life, his sudden death during the conclave of 1549–50 led to allegations of poison that an autopsy appears to confirm. This book examines Cardinal Ridolfi and his court in order to understand the extent to which cardinalate courts played a key part in Rome’s resurgence and acted as hubs of knowledge located on the fault lines of politics and reform in church and state, hospitable spaces that can be analysed in the context of entanglements in Florentine and Roman cultural and political patronage, and intersections between the princely court and a more professional and complex knowledge and practice of household management in the consumer and service economy of early modern Rome. Based on an array of archival sources and on three treatises whose authors were closely linked to Ridolfi’s court, this monograph explores these multidisciplinary intersections to allow the more traditional fields of church and political history to be approached from different angles. Niccolò Ridolfi and the Cardinal's Court will appeal to all those interested in the organisation of these elite establishments and their place in sixteenth-century Roman society, the life and patronage of Niccolò Ridolfi in the context of the Florentine exiles who desired a return to republicanism, and the history of the Roman Catholic Church.
