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Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
Über den Autor
Ken Albala is Professor of History at the University of the Pacific and author or editor of 22 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner of the 2008 IACP Jane Grigson Award), Pancake, and recently Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which he has written Three World Cuisines: Italian, Chinese, Mexican (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader: Primary Sources and a translation of the 16th century cookbook Livre fort excellent de cuysine. His 36 episode course Food: A Cultural Culinary History is available on DVD from the Great Courses company. Albala has also just finished editing a 3 volume encyclopedia on Food Issues which will be published in the summer of 2015. [...]
Inhaltsverzeichnis
Novelty Dishes (Subtleties)
14. For powme dorrys (Golden Apples of Pork)-Liber Cure Cocorum (Northern England)
17. A Dish of Roasted Cat-Rupert of Nola (Spain/Naples)
94. Jasper of Milk-Livre fort excellent de cuisine (France)
108. Counterfeit Snow-Livre fort excellent de cuisine (France)
168. A most delicate and stiffe sugar-paste, whereof to cast Rabets, Pigeons, or any other little bird or beast, either from the life, or carv'd molds-Plat (England)
Holidays and Fast Days
30. Little Leaves-Liber de Coquina (Italy?)
59. Fygey-Forme of Cury (England)
89. To make Ravioli for Meat and Lean Days, for 10 plates-Messisbugo (Ferrara, Italy)
104. To Make a Compote of Melon Peels or Peels of Gourd, or Turnips, or whole unripe peaches in a conserve for Lent-Messisbugo (Florence, Italy)
133. To Seeth Stock fish-The Good Huswifes Handmaide for the Kitchen (England)
138. To cook Stuffed Eggplants in days of Lent-Scappi (Rome, Italy)
Illness
7. For to make potage of oysters-Liber Cure Cocorum (Northern England
38. Gruyau (Barley Gruel)-Viandier (France)
129. To make blancmange-Lancelot de Casteau (Liege, Belgium)
169. To Cook water with anise, sugar and cinnamon-Scappi (Rome, Italy)
14. For powme dorrys (Golden Apples of Pork)-Liber Cure Cocorum (Northern England)
17. A Dish of Roasted Cat-Rupert of Nola (Spain/Naples)
94. Jasper of Milk-Livre fort excellent de cuisine (France)
108. Counterfeit Snow-Livre fort excellent de cuisine (France)
168. A most delicate and stiffe sugar-paste, whereof to cast Rabets, Pigeons, or any other little bird or beast, either from the life, or carv'd molds-Plat (England)
Holidays and Fast Days
30. Little Leaves-Liber de Coquina (Italy?)
59. Fygey-Forme of Cury (England)
89. To make Ravioli for Meat and Lean Days, for 10 plates-Messisbugo (Ferrara, Italy)
104. To Make a Compote of Melon Peels or Peels of Gourd, or Turnips, or whole unripe peaches in a conserve for Lent-Messisbugo (Florence, Italy)
133. To Seeth Stock fish-The Good Huswifes Handmaide for the Kitchen (England)
138. To cook Stuffed Eggplants in days of Lent-Scappi (Rome, Italy)
Illness
7. For to make potage of oysters-Liber Cure Cocorum (Northern England
38. Gruyau (Barley Gruel)-Viandier (France)
129. To make blancmange-Lancelot de Casteau (Liege, Belgium)
169. To Cook water with anise, sugar and cinnamon-Scappi (Rome, Italy)
Details
| Erscheinungsjahr: | 2006 |
|---|---|
| Fachbereich: | Regionalgeschichte |
| Genre: | Geschichte |
| Rubrik: | Geisteswissenschaften |
| Medium: | Buch |
| ISBN-13: | 9780313330964 |
| ISBN-10: | 0313330964 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | HC gerader Rücken kaschiert |
| Einband: | Gebunden |
| Autor: | Albala, Ken |
| Hersteller: | Greenwood |
| Maße: | 260 x 183 x 15 mm |
| Von/Mit: | Ken Albala |
| Erscheinungsdatum: | 30.06.2006 |
| Gewicht: | 0,572 kg |
Über den Autor
Ken Albala is Professor of History at the University of the Pacific and author or editor of 22 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner of the 2008 IACP Jane Grigson Award), Pancake, and recently Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which he has written Three World Cuisines: Italian, Chinese, Mexican (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader: Primary Sources and a translation of the 16th century cookbook Livre fort excellent de cuysine. His 36 episode course Food: A Cultural Culinary History is available on DVD from the Great Courses company. Albala has also just finished editing a 3 volume encyclopedia on Food Issues which will be published in the summer of 2015. [...]
Inhaltsverzeichnis
Novelty Dishes (Subtleties)
14. For powme dorrys (Golden Apples of Pork)-Liber Cure Cocorum (Northern England)
17. A Dish of Roasted Cat-Rupert of Nola (Spain/Naples)
94. Jasper of Milk-Livre fort excellent de cuisine (France)
108. Counterfeit Snow-Livre fort excellent de cuisine (France)
168. A most delicate and stiffe sugar-paste, whereof to cast Rabets, Pigeons, or any other little bird or beast, either from the life, or carv'd molds-Plat (England)
Holidays and Fast Days
30. Little Leaves-Liber de Coquina (Italy?)
59. Fygey-Forme of Cury (England)
89. To make Ravioli for Meat and Lean Days, for 10 plates-Messisbugo (Ferrara, Italy)
104. To Make a Compote of Melon Peels or Peels of Gourd, or Turnips, or whole unripe peaches in a conserve for Lent-Messisbugo (Florence, Italy)
133. To Seeth Stock fish-The Good Huswifes Handmaide for the Kitchen (England)
138. To cook Stuffed Eggplants in days of Lent-Scappi (Rome, Italy)
Illness
7. For to make potage of oysters-Liber Cure Cocorum (Northern England
38. Gruyau (Barley Gruel)-Viandier (France)
129. To make blancmange-Lancelot de Casteau (Liege, Belgium)
169. To Cook water with anise, sugar and cinnamon-Scappi (Rome, Italy)
14. For powme dorrys (Golden Apples of Pork)-Liber Cure Cocorum (Northern England)
17. A Dish of Roasted Cat-Rupert of Nola (Spain/Naples)
94. Jasper of Milk-Livre fort excellent de cuisine (France)
108. Counterfeit Snow-Livre fort excellent de cuisine (France)
168. A most delicate and stiffe sugar-paste, whereof to cast Rabets, Pigeons, or any other little bird or beast, either from the life, or carv'd molds-Plat (England)
Holidays and Fast Days
30. Little Leaves-Liber de Coquina (Italy?)
59. Fygey-Forme of Cury (England)
89. To make Ravioli for Meat and Lean Days, for 10 plates-Messisbugo (Ferrara, Italy)
104. To Make a Compote of Melon Peels or Peels of Gourd, or Turnips, or whole unripe peaches in a conserve for Lent-Messisbugo (Florence, Italy)
133. To Seeth Stock fish-The Good Huswifes Handmaide for the Kitchen (England)
138. To cook Stuffed Eggplants in days of Lent-Scappi (Rome, Italy)
Illness
7. For to make potage of oysters-Liber Cure Cocorum (Northern England
38. Gruyau (Barley Gruel)-Viandier (France)
129. To make blancmange-Lancelot de Casteau (Liege, Belgium)
169. To Cook water with anise, sugar and cinnamon-Scappi (Rome, Italy)
Details
| Erscheinungsjahr: | 2006 |
|---|---|
| Fachbereich: | Regionalgeschichte |
| Genre: | Geschichte |
| Rubrik: | Geisteswissenschaften |
| Medium: | Buch |
| ISBN-13: | 9780313330964 |
| ISBN-10: | 0313330964 |
| Sprache: | Englisch |
| Ausstattung / Beilage: | HC gerader Rücken kaschiert |
| Einband: | Gebunden |
| Autor: | Albala, Ken |
| Hersteller: | Greenwood |
| Maße: | 260 x 183 x 15 mm |
| Von/Mit: | Ken Albala |
| Erscheinungsdatum: | 30.06.2006 |
| Gewicht: | 0,572 kg |
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