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This book offers a study of what and how people ate in the Iberian Peninsula between the twelfth and fifteenth centuries. It has long been recognized that Mediterranean cultures attach great importance to communal meals and food cooked with great refinement. However, whilst medieval feasting in England, France and Italy has been thoroughly studied, Spain and Portugal have both been somewhat neglected in this area of study. This volume analyses how medieval men of the Iberian Peninsula questioned themselves about different aspects deemed important in social feasting. It investigates the acquisition of table manners and rhetorical skills, the interaction between medicine and eating, and the presence of food in literature and religion. The book also shows how this shared society and culture, as well as their attitude towards food, connected them to a Western European tradition. The book will appeal to scholars and students alike interested in food and feasting from the perspectives of literature, history, language, art, religion and medicine, and to those interested in a social, cultural and literary overview of life in the Iberian Peninsula during the late Middle Ages.
Un viaggio tra ricettari e condimenti, dal ‘sapore dell'acqua' allo ‘statuto ambiguo del pesce', dall'importanza della cucina monastica al ruolo della tavola come ‘rappresentazione del mondo'. Una guida rigorosa, utile al gourmet quanto allo storico che voglia addentrarsi nei sapori di quest'epoca. Rocco Moliterni, "Tuttolibri" Siamo seduti a tavola e il cibo viene servito in una successione uguale per tutti. Oggi accade normalmente e ci pare ovvio: ma è stato sempre così? Non nel Medioevo. La tavola medievale segue un altro modello, simile a quello che troviamo ancora praticato in Cina e in Giappone: i cibi sono serviti simultaneamente e spetta a ciascun convitato sceglierli e ordinarli secondo il proprio gusto. Ancora: la cucina contemporanea tende a rispettare i sapori ‘naturali' e a riservare a ciascuno di essi uno spazio distinto. La cucina medievale invece preferiva mescolare i sapori ed esaltava l'idea dell'artificio, che modifica la natura. Ma se le differenze di gusto fra noi e il Medioevo sono importanti, altrettanto forti sono le continuità. Alcune preparazioni costituiscono tuttora un segno forte dell'identità alimentare. E allora: il Medioevo è vicino o lontano?
In the closing years of the fourteenth century, an anonymous French writer compiled a book addressed to a fifteen-year-old bride, narrated in the voice of her husband, a wealthy, aging Parisian. The book was designed to teach this young wife the moral attributes, duties, and conduct befitting a woman of her station in society, in the almost certain event of her widowhood and subsequent remarriage. The work also provides a rich assembly of practical materials for the wife's use and for her household, including treatises on gardening and shopping, tips on choosing servants, directions on the medical care of horses and the training of hawks, plus menus for elaborate feasts, and more than 380 recipes. The Good Wife's Guide is the first complete modern English translation of this important medieval text also known as Le Ménagier de Paris (the Parisian household book), a work long recognized for its unique insights into the domestic life of the bourgeoisie during the later Middle Ages. The Good Wife's Guide, expertly rendered into modern English by Gina L. Greco and Christine M. Rose, is accompanied by an informative critical introduction setting the work in its proper medieval context as a conduct manual. This edition presents the book in its entirety, as it must have existed for its earliest readers. The Guide is now a treasure for the classroom, appealing to anyone studying medieval literature or history or considering the complex lives of medieval women. It illuminates the milieu and composition process of medieval authors and will in turn fascinate cooking or horticulture enthusiasts. The work illustrates how a (perhaps fictional) Parisian householder of the late fourteenth century might well have trained his wife so that her behavior could reflect honorably on him and enhance his reputation.
FREDERICK THE SECOND is the story of the remarkable man whose power and sphere of influence straddled the worlds of Christendom and of Islam. The last of the Hohenstaufens, HolyRoman Emperor and King of Sicily and Jerusalem, Frederick II was an energetic and versatile ruler, a man of great ambition in whose lifetime the conflict between Emperor and Pope reached a newintensity. Excommunicated three times by the Church, he was an absolute monarch whose power, defended in almost continuous struggle, extended over much of Germany and Italy as well as the Holy Land. Frederick was a complex man of cultured tastes and licentious manners who had unusually wide intellectual interests. At his Sicilian court scholars of all religions were welcomed--Christian, Jewish, Mohammedan. He founded the University of Naples in 1224 and was a patron of the arts and sciences. The life of this dynamic man is fully explored in Ernst Kantorowicz's notable biography, filled with dramatic incident and absorbing detail, and written with style and scholarship.
Using original sources--such as newspaper articles, silent movies, letters, autobiographies, and interviews--Ilaria Serra depicts a large tapestry of images that accompanied mass Italian migration to the U.S. at the turn of the twentieth century. She chooses to translate the Italian concept of immaginario with the Latin imago that felicitously blends the double English translation of the word as "imagery" and "imaginary." Imago is a complex knot of collective representations of the immigrant subject, a mental production that finds concrete expression; impalpable, yet real. The "imagined immigrant" walks alongside the real one in flesh and rags.
Betrifft die Handschrift Mss.h.h.I.1, p. 289 der Burgerbibliothek Bern (Abb. 60).