Cuoco NapoletanoUniversity of Michigan Press, 2000 - 256 pagini The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes. Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition--with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes--will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy. The Neapolitan Recipe Collection offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects. Terence Scully is Professor Emeritus of French, Wilfrid Laurier University, and the author, with D. Eleanor Scully, of Early French Cookery, also published by the University of Michigan Press. |
Cuprins
Introduction | 1 |
A Brief Survey | 9 |
The Cookery of the Neapolitan Manuscript | 26 |
8 | 32 |
The cook and his craft | 33 |
9 | 40 |
G Acknowledgments | 41 |
12 | 46 |
The Texts | 47 |
Commentary on the Recipes | 107 |
Translation of the Recipes | 175 |
Ingredients Utensils and Glossary | 211 |
Particular Words and Expressions in the Recipes | 235 |
175 | 243 |
Alte ediții - Afișează-le pe toate
The Neapolitan Recipe Collection: Cuoco Napoletano Terence Scully Nu există previzualizare disponibilă - 2015 |
Termeni și expresii frecvente
agresto alesso almond milk almonds Altamura amandole Anonimo aqua rosata arosto Arte coquinaria banquet Benporat biancho boil bono brodo broth bulire canella caponi capreto carne caso Catalan cheese cinnamon cocere cook cotta cotto Crusca cucina cusi dita dito dolce falla fallo fare fish focho folios Fritelle galine Garda manuscript garnish ginger grasso grind habi herbs Honesta voluptate ingredients Italian juice lardo lasagne latte Liber de coquina libra Libre de sent Libro de arte marjoram meat menestre menus mette miscola mixture modo molto Neapolitan Neapolitan Collection olio padella pane parsley passa passim pasta pepper pesso petrosillo piglia pignata pipero pista Platina pocho poco pone potrai quattrocento ravioli Recipe recipe collection riso Riva and Martino Riva del Garda roast rosewater rubric saffron Salsa salt sapore sauce sent soví sera serano spices stamegna sugar tavola tegamo tench Torta Torte verjuice vino vitella vorai zaffrano zenzaro zucaro