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Regional Cuisines of Medieval Europe
Expert food historians provide detailed histories of the creation and development of particular delicacies in six regions of medieval Europe-Britain, France, Italy, Sicily, Spain, and the Low Countries.
Cuoco Napoletano
Feasting as a window into medieval Italian culture
Classic Russian Cooking
Classic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." -Julia Child, Food Arts Joyce Toomre... has accomplished an enormous task, fully on a part with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." -Tatyana Tolstaya, New York Review of Books ... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine." -Slavic Review What a delightful discovery this is!... an astonishing and immensely ap...
A History of Cookbooks
Prologue: a rendez-vous -- The cook -- Writer and author -- Origin and early development of modern cookbooks -- Printed cookbooks: diffusion, translation, and plagiarism -- Organizing the cookbook -- Naming the recipes -- Pedagogical and didactic aspects -- Paratexts in cookbooks -- The recipe form -- The cookbook genre -- Cookbooks for rich and poor -- Health and medicine in cookbooks -- Recipes for fat and lean days -- Vegetarian cookbooks -- Jewish cookbooks -- Cookbooks and aspects of nationalism -- Decoration, illusion, and entertainment -- Taste and pleasure -- Gender in cookbooks and household books -- Epilogue: cookbooks and the future.
Apples of Gold in Settings of Silver
An invitation to 12 historic dinner parties is offered by a dining historian who gracefully transverses ten centuries in Western history to answer the question, "What does it mean to dine?" of full-color photos; b&w illustrations throughout.
The Catch
This definitive environmental history of medieval fish and fisheries provides a comprehensive examination of European engagement with aquatic systems between c. 500 and 1500 CE. Using textual, zooarchaeological, and natural records, Richard C. Hoffmann's unique study spans marine and freshwater fisheries across western Christendom, discusses effects of human-nature relations and presents a deeper understanding of evolving European aquatic ecosystems. Changing climates, landscapes, and fishing pressures affected local stocks enough to shift values of fish, fishing rights, and dietary expectations. Readers learn what the abbess Waldetrudis in seventh-century Hainault, King Ramiro II (d.1157) of Aragon, and thirteenth-century physician Aldebrandin of Siena shared with English antiquarian William Worcester (d. 1482), and the young Martin Luther growing up in Germany soon thereafter. Sturgeon and herring, carp, cod, and tuna played distinctive roles. Hoffmann highlights how encounters between medieval Europeans and fish had consequences for society and the environment - then and now.
Finsler Set Theory: Platonism and Circularity
Finsler's papers on set theory are presented, here for the first time in English translation, in three parts, and each is preceded by an introduction to the field written by the editors. In the philosophical part of his work Finsler develops his approach to the paradoxes, his attitude toward formalized theories and his defense of Platonism in mathematics. He insisted on the existence of a conceptual realm within mathematics that transcends formal systems. From the foundational point of view, Finsler's set theory contains a strengthened criterion for set identity and a coinductive specification of the universe of sets. The notion of the class of circle free sets introduced by Finsler is poten...
The Viandier of Taillevent
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
Pleyn Delit
Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups, side and main dishes, stews, and desserts
