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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...
Early French Cookery
A delicious introduction to the food prepared in wealthy medieval French households
The Art of Cookery in the Middle Ages
In this fascinating study, the author examines both the theory and practice of medieval cooking. The recipes which survived indicate how rich and varied a choice of dishes the wealthy could enjoy.
Food in the Middle Ages
First Published in 1995. Routledge is an imprint of Taylor & Francis, an informa company.
Cuoco Napoletano
Feasting as a window into medieval Italian culture
La Varenne's Cookery
These three books by Francois Pierre de la Varenne (c. 1615-1678), who was chef to the Marquis d'Uxelles, are the most important French cookery books of the seventeenth century. It was the first French cookery book of any substance since Le Viandier almost 300 years before, and it ran to thirty editions in 75 years. The reason for its success was simply; it was the first book to record and embody the immense advances which French cooking had made, largely under the influence of Italy and the Renaissance, since the fifteenth century. Some characteristics of medieval cookery are still visible, but many have disappeared. New World ingredients make their entrance. A surprising number of recipes for dishes still made in modern times (omelettes, beignets, even pumpkin pie) are given. The watershed from medieval to modern times is being crossed under our eyes in La Varenne's pages. So important was this book that English cooks of the time immediately bought copies and one (anonymous) even translated it into English in the middle of the Puritan rule of Oliver Cromwell.
Du Fait de Cuisine
"With the original text of Sion, Bibliotheque cantonale du Valais, MS Supersaxo 103."
Health and Healing from the Medieval Garden
Fresh examinations of the role of medicinal plants in medieval thought and practice and how they contributed to broader ideas concerning the body, religion and identity. The important and ever-shifting role of medicinal plants in medieval science, art, culture, and thought, both in the Latin Western medical tradition and in Byzantine and medieval Arabic medicine, is the focus of this new collection. Following a general introduction and a background chapter on Late Antique and medieval theories of wellness and therapy, in-depth essays treat such wide-ranging topics as medicine and astrology, charms and magical remedies, herbal glossaries, illuminated medical manuscripts, women's reproductive ...
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.
Early Music History: Volume 22
Early Music History is devoted to the study of music from the early Middle Ages to the end of the seventeenth century and includes manuscript studies, textual criticism, iconography, studies of the relationship between words and music, and the relationship between music and society. Articles in volume 22 include: O Quelle Armonye: dialogue singing in late Renaissance France; Ars Subtilior and the patronage of French princes; Laboring in the midst of wolves: reading a group of Fauvel motets; Watermarks and musicology: the genesis of Johannes Wiser's collection.
