Bokus
Katherine A. McIver - Cooking and Eating in Renaissance Italy, Inbunden

Inbunden, Engelska, 2014

Cooking and Eating in Renaissance Italy

From Kitchen to Table

Av Katherine A. McIver

Del i serien Bloomsbury Studies in Food and Gastronomy

656 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

Beskrivning
Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen and food prep and storage rooms in both middle-class homes and grand country estates. The diner’s room, the orchestration of dining, and the theatrical experience of dining are detailed as well, all in the context of the renowned food and architectural scholars of the day.
Produktinformation
Utforska kategorier
Mer om författaren

Katherine McIver is a professor emerita of art history at the University of Alabama at Birmingham. She is the author of Women, Art, and Architecture in Northern Italy, 1520-1580: Negotiating Power (winner of a Society for the Study of Early Modern Women Book Award), the editor and contributor of Wives, Widows, Mistresses, and Nuns in Early Modern Italy: Making the Invisible Visible through Art and Patronage (2012), and has also written about dining in Gastronomica and New Perspectives on the Early Modern Italian Domestic Interior.

Recensioner i media

McIver sets her culinary history in the late-medieval period and concludes in the 1600s. The author explores the roles and duties of cook, steward, under cook, and apprentice. She takes readers through upper- and middle-class kitchens, pantries, wine cellars, and dining spaces. McIver cites historical documents to highlight how favored foods were prepared and served. . . .McIver’s research is impressive. She does a does a good job recounting culinary changes across time, such as how, in the 16th century, a festive meal’s 'sweet pastries, candied fruit, confectioneries, and sweet wines' were replaced by a cold salad course; her descriptions of wedding feasts and banquets are also remarkable, especially the one held in honor of Emperor Charles V in 1536.

Betyg & recensioner

0 recensioner

Inga recensioner tillgängliga.

Mer från samma serie