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The Art of Cooking
Fifteenth century chef Maestro Martino of Como has been called the first celebrity chef. This volume includes the first English translation of his text, a historical essay by Luigi Ballerini, and 50 modernized recipes by acclaimed Italian chef Stefania Barzini.
The Art of Cooking
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, i...
Libellus de Arte Coquinaria
One of the oldest known collections of European culinary recipes in a vernacular language is extant in four slightly different versions in Old Danish, Icelandic, and Low German. The manuscripts of 35 recipes dates not later than the end of the 13th century, but clearly goes back to an original perhaps as early as the 12th. Each of the four is prese
The Opera of Bartolomeo Scappi (1570)
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 t...
At the First Table
Research on European food culture has expanded substantially in recent years, telling us more about food preparation, ingredients, feasting and fasting rituals, and the social and cultural connotations of food. At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance of social identity. People perceived themselves and others as belonging to clearly defined categories of gender, status, age, occupation, and religion, and each of these categories carried certain assumptions about proper behavior and appropriate relationships with others. Food choices and dining customs were effective and visible ways of displaying these behaviors in ...
Intoxicating Pleasures
In popular memory the repeal of US Prohibition in 1933 signaled alcohol's decisive triumph in a decades-long culture war. But as Lisa Jacobson reveals, alcohol's respectability and mass market success were neither sudden nor assured. It took a world war and a battalion of public relations experts and tastemakers to transform wine, beer, and whiskey into emblems of the American good life. Alcohol producers and their allies--a group that included scientists, trade associations, restaurateurs, home economists, cookbook authors, and New Deal planners--powered a publicity machine that linked alcohol to wartime food crusades and new ideas about the place of pleasure in modern American life. In this deeply researched and engagingly written book, Jacobson shows how the yearnings of ordinary consumers and military personnel shaped alcohol's cultural reinvention and put intoxicating pleasures at the center of broader debates about the rights and obligations of citizens.
Medieval Cuisine of the Islamic World
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Tastes and Temptations
"John Varriano's book is not only a delightful read but draws fascinating parallels between two hitherto disparate fields: art history and the history of food in the Renaissance. Outstanding scholarship that opens whole new venues of inquiry."--Ken Albala, author of Eating Right in the Renaissance and Beans: A History "Art history and food history have traditionally been separate disciplines, parallel universes. In this book John Varriano makes a cosmic leap and lures the two into a stimulating, provocative, and always entertaining study--a tasting menu of gastronomic and visual delights."--Gillian Riley, author of The Oxford Companion to Italian Food "With wit and erudition, John Varriano s...
