Cooking And Eating In Renaissance Italy
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Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2015 - Publisher: Rowman & Littlefield Studies in Food and Gastronomy
"This is the story of cooking and eating. It is about the experience of dining and the orchestration of a meal in Renaissance Italy. We'll move from the kitchen
Language: en
Pages: 279
Pages: 279
Type: BOOK - Published: 2015-03-24 - Publisher: Columbia University Press
In his new history of food, acclaimed historian Massimo Montanari traces the development of medieval tastes—both culinary and cultural—from raw materials to
Language: en
Pages: 393
Pages: 393
Type: BOOK - Published: 2008-01-08 - Publisher: Simon and Schuster
Buon appetito! Everyone loves Italian food. But how did the Italians come to eat so well? The answer lies amid the vibrant beauty of Italy's historic cities. Fo
Language: en
Pages: 762
Pages: 762
Type: BOOK - Published: 2003-12-27 - Publisher: University of Toronto Press
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of
Language: en
Pages: 139
Pages: 139
Type: BOOK - Published: 2017-10-16 - Publisher: Rowman & Littlefield
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,
