Kitchens, Cooking, and Eating in Medieval Italy (Historic Kitchens)

Download ! Kitchens, Cooking, and Eating in Medieval Italy (Historic Kitchens) PDF by * Katherine A. McIver eBook or Kindle ePUB Online free. Kitchens, Cooking, and Eating in Medieval Italy (Historic Kitchens) ]

Kitchens, Cooking, and Eating in Medieval Italy (Historic Kitchens)

Author :
Rating : 4.40 (533 Votes)
Asin : 1442248947
Format Type : paperback
Number of Pages : 144 Pages
Publish Date : 2015-05-25
Language : English

DESCRIPTION:

Regulating the heat of the open flame was a demanding task. The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. We might only have a fireplace in the main living space of a small cottage. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. Food could be fri

McIver’s Kitchens, Cooking, and Eating in Medieval Italy offers a multifaceted view of food preparation, consumption and organization in Medieval Italy. (Cathy Kaufman, president, Culinary Historians of New York; adjunct professor of Food Studies, The New School University)This remarkable book transports the reader's imagination back to the smells, tastes, and sounds of medieval kitchens. Smith, Professor of History, Wagner College) . It is well-written and well-researched. Smith, culinary historian)Combining a novelist’s eye for evocative detail with an historian’s close study of primary sources, many of which are unavailable i

She is the author of Cooking and Eating in Renaissance Italy (Rowman, 2014).. 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 contri

OTHER BOOK COLLECTION