by Henry Notaker, Printed Cookbooks In Europe 1470 1700 Book available in PDF, EPUB, Mobi Format. Download Printed Cookbooks In Europe 1470 1700 books, Cookbooks from the fifteenth to the seventeenth century are no longer of interest only to collectors and antiquarians. Food history is taught as an academic subject in an increasing number of universities around the world, and book and literary historians are also turning their attention to different forms of non-fiction that have not been properly studied until now: practical handbooks and didactic "how-to" books, of which cookbooks are distinctive examples. This bibliography will be a useful tool for students of culinary literature, as a source for the history of cuisine and food culture. Information provided here about the locations of known copies, modern reprints, and facsimile editions will facilitate these studies. This bibliography is the first to list all known editions of printed cookbooks published in Europe before 1700, describing more than a hundred titles in at least 650 editions, printed in fourteen different languages. Some household encyclopedias with culinary sections have also been included. Many of the editions described in this work have never before been listed in modern bibliographics. The bibliography gives the full title and physical description of each entry. Annotations provide details about contents, biographical data about authors and publishers, and information about the sources of the recipes, translations, and plagiarisms. A historical introduction analyzes the development of the cookbook as a genre during the first two centuries of printing, with references to authorship, publishing history, didactic methods, culinary processes, and differences in gender.
by Paul Freedman, Food In Time And Place Book available in PDF, EPUB, Mobi Format. Download Food In Time And Place books, Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. Such topics as famines, food supply, nutrition, and public health are addressed by historians specializing in every era and every nation. Food in Time and Place delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association, providing readers with a geographically, chronologically, and topically broad understanding of food cultures—from ancient Mediterranean and medieval societies to France and its domination of haute cuisine. Teachers, students, and scholars in food history will appreciate coverage of different thematic concerns, such as transfers of crops, conquest, colonization, immigration, and modern forms of globalization.
by Joachim Eibach, The Routledge History Of The Domestic Sphere In Europe Book available in PDF, EPUB, Mobi Format. Download The Routledge History Of The Domestic Sphere In Europe books, This book addresses the multifaceted history of the domestic sphere in Europe from the Age of Reformation to the emergence of modern society. By focusing on daily practice, interaction and social relations, it shows continuities and social change in European history from an interior perspective. The Routledge History of the Domestic Sphere in Europe contains a variety of approaches from different regions that each pose a challenge to commonplace views such as the emergence of confessional cultures, of private life, and of separate spheres of men and women. By analyzing a plethora of manifold sources including diaries, court records, paintings and domestic advice literature, this volume provides an overview of the domestic sphere as a location of work and consumption, conflict and cooperation, emotions and intimacy, and devotion and education. The book sheds light on changing relations between spouses, parents and children, masters and servants or apprentices, and humans and animals or plants, thereby exceeding the notion of the modern nuclear family. This volume will be of great use to upper-level graduates, postgraduates and experienced scholars interested in the history of family, household, social space, gender, emotions, material culture, work and private life in early modern and nineteenth-century Europe.
by Professor Deborah L Krohn, Food And Knowledge In Renaissance Italy Book available in PDF, EPUB, Mobi Format. Download Food And Knowledge In Renaissance Italy books, Deborah L. Krohn presents here the first full-length study of Bartolomeo Scappi's Opera (1570), the first illustrated cookbook. She treats the illustrations as visual evidence for a lost material reality; and through the illustrations, connects Scappi's Opera with other types of late Renaissance illustrated books. What emerges from both of these approaches is a new way of thinking about the place of cookbooks in the history of knowledge.
by Henry Notaker, A History Of Cookbooks Book available in PDF, EPUB, Mobi Format. Download A History Of Cookbooks books, -A History of Cookbooks provides a literary and historical overview of the cookbook genre, exploring its development as an important part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.---Provided by publisher.
by Anne Willan, The Cookbook Library Book available in PDF, EPUB, Mobi Format. Download The Cookbook Library books, This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.