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This is the first comprehensive book on the Arthurian legend in medieval and Renaissance Italy since Edmund Gardner’s 1930 The Arthurian Legend in Italian Literature. Arthurian material reached all levels of Italian society, from princely courts with their luxury books and frescoed palaces, to the merchant classes and even popular audiences in the piazza, which enjoyed shorter retellings in verse and prose. Unique assemblages emerge on Italian soil, such as the Compilation of Rustichello da Pisa or the innovative Tavola Ritonda, in versions made for both Tuscany and the Po Valley. Chapters examine the transmission of the French romances across Italy; reworkings in various Italian regional dialects; the textual relations of the prose Tristan; narrative structures employed by Italian writers; later ottava rima poetic versions in the new medium of printed books; the Arthurian-themed art of the Middle Ages and Renaissance; and more. The Arthur of the Italians offers a rich corpus of new criticism by scholars who have brought the Italian Arthurian material back into critical conversation.
This is the first comprehensive book on the Arthurian legend in medieval and Renaissance Italy since Edmund Gardner's 1930 The Arthurian Legend in Italian Literature. Arthurian material reached all levels of Italian society, from princely courts with their luxury books and frescoed palaces, to the merchant classes and even popular audiences in the piazza, which enjoyed shorter retellings in verse and prose. Unique assemblages emerge on Italian soil, such as the Compilation of Rustichello da Pisa or the innovative Tavola Ritonda, in versions made for both Tuscany and the Po Valley. Chapters examine the transmission of the French romances across Italy; reworkings in various Italian regional dialects; the textual relations of the prose Tristan; narrative structures employed by Italian writers; later ottava rima poetic versions in the new medium of printed books; the Arthurian-themed art of the Middle Ages and Renaissance; and more. The Arthur of the Italians offers a rich corpus of new criticism by scholars who have brought the Italian Arthurian material back into critical conversation.
From the twelfth century onwards the legends of King Arthur and his knights, including the Tristan legend, spread across Europe, producing a vast range of adaptations and new stories. German and Dutch literature were of central importance in this expansion of Arthurian material from the 12th to 16th century. This title deals with this topic.
An award-winning authority on all things Italian, Schwartz explores the cuisines of Southern Italy with 200 classic recipes, full-color photography, and his own takes on the cultural and culinary landscapes along the way.
In the time of a devastating pandemic, seven women and three men withdraw to a country estate outside Florence to give themselves a diversion from the death around them. Once there, they decide to spend some time each day telling stories, each of the ten to tell one story each day. They do this for ten days, with a few other days of rest in between, resulting in the 100 stories of the Decameron. The Decameron was written after the Black Plague spread through Italy in 1348. Most of the tales did not originate with Boccaccio; some of them were centuries old already in his time, but Boccaccio imbued them all with his distinctive style. The stories run the gamut from tragedy to comedy, from lewd to inspiring, and sometimes all of those at once. They also provide a detailed picture of daily life in fourteenth-century Italy.
Arthur Schwartz, popular radio host, cookbook author, and veteran restaurant critic, invites you to join him as he celebrates the food and people of Naples and Campania. Encompassing the provinces of Avellino, Benevento, Caserta, and Salerno, the internationally famous resorts of the Amalfi Coast, Capri, and Ischia—and, of course, Naples itself, Italy's third largest and most exuberant city—Campania is the cradle of Italian-American cuisine. In Naples at Table, Arthur Schwartz takes a fresh look at the region's major culinary contributions to the world—its pizza, dried pasta, seafood, and vegetable dishes, its sustaining soups and voluptuous desserts—and offers the recipes for some of Campania's lesser-known specialties as well. Always, he provides all the techniques and details you need to make them with authenticity and ease. Naples at Table is the first cookbook in English to survey and document the cooking of this culturally important and gastronomically rich area. Schwartz spent years traveling to Naples and throughout the region, making friends, eating at their tables, working with home cooks and restaurant chefs, researching the origins of each recipe. Here, then, are recipes that reveal the truly subtle, elegant Neapolitan hand with such familiar dishes as baked ziti, eggplant parmigiana, linguine with clam sauce, and tomato sauces of all kinds. This is the Italian food the world knows best, at its best—bold and vibrant flavors made from few ingredients, using the simplest techniques. Think Sophia Loren—and check out her recipe for Chicken Caccistora! Discover the joys of preparing a timballo like the pasta-filled pastry in the popular film Big Night. Or simply rediscover how truly delicious, satisfying, and healthful Campanian favorites can be—from vegetable dished such as stuffed peppers and garlicky greens to pasta sauces you can make while the spaghetti boils or the Neapolitans' famous long-simmered ragu, redolent with the flavors of meat and red wine. Then there's the succulent baked lamb Neapolitans love to serve to company, the lentils and pasta they make for family meals, baked pastas that go well beyond the red-sauce stereotype, their repertoire of deep-fried morsels, the pan of pork and pickled peppers so dear to Italian-American hearts, and the most delicate meatballs on earth. All are wonderfully old-fashioned and familiar, yet in hands of a Neapolitan, strikingly contemporary and ideal for today's busy cooks and nutrition-minded sybarites. Finally, what better way to feed a sweet tooth than with a Neapolitan dessert? Ice cream and other frozen fantasies were brought to their height in Baroque Naples. Baba, the rum-soaked cake, still reigns in every pastry shop. Campamnians invented ricotta cheesecake, and Arthur Schwartz predicts that the region's easily assembled refrigerator cakes—delizie or delights—are soon going to replace tiramisu on America's tables. In any case, one bite of zuppa inglese, a Neapolitan take on English trifle, and you'll be singing "That's Amore." A trip with Arthur Schwartz to Naples and its surrounding regions is the next best thing to being there. Join him as he presents the finest traditional and contemporary foods of the region, and shares myth, legend, history, recipes, and reminiscences with American fans, followers, and fellow lovers of all things Italian.
The Renaissance was not just a rebirth of the mind. It was also a new dawn for the machine. When we celebrate the achievements of the Renaissance, we instinctively refer, above all, to its artistic and literary masterpieces. During the fifteenth and sixteenth centuries, however, the Italian peninsula was the stage of a no-less-impressive revival of technical knowledge and practice. In this rich and lavishly illustrated volume, Paolo Galluzzi guides readers through a singularly inventive period, capturing the fusion of artistry and engineering that spurred some of the Renaissance’s greatest technological breakthroughs. Galluzzi traces the emergence of a new and important historical figure: the artist-engineer. In the medieval world, innovators remained anonymous. By the height of the fifteenth century, artist-engineers like Leonardo da Vinci were sought after by powerful patrons, generously remunerated, and exhibited in royal and noble courts. In an age that witnessed continuous wars, the robust expansion of trade and industry, and intense urbanization, these practitioners—with their multiple skills refined in the laboratory that was the Renaissance workshop—became catalysts for change. Renaissance masters were not only astoundingly creative but also championed a new concept of learning, characterized by observation, technical know-how, growing mathematical competence, and prowess at the draftsman’s table. The Italian Renaissance of Machines enriches our appreciation for Taccola, Giovanni Fontana, and other masters of the quattrocento and reveals how da Vinci’s ambitious achievements paved the way for Galileo’s revolutionary mathematical science of mechanics.
The influence of Italians in American cuisine, industry, sports, entertainment, and language is profound. Using photographs to illustrate more than a century of Italian experiences in the United States, the author provides an intimate and informed glimpse into the history of prejudice, hardship, celebration, and success faced by this rich Mediterranean people. A celebration of common men and women alongside notable Italian American celebrities and public figures, this book is a cultural photo album.--From publisher description.
From the earliest times, successive waves of foreign invaders have left their mark on Italy. Beginning with Germanic invasions that undermined the Roman Empire and culminating with the establishment of the modern nation, Girolamo Arnaldi explores the dynamic exchange between outsider and âeoenative,âe liberally illustrated with interpretations of the foreigners drawn from a range of sources. A despairing Saint Jerome wrote, of the Sack of Rome by the Visigoths in 410, âeoeMy sobs stop me from dictating these words. Behold, the city that conquered the world has been conquered in its turn.âe Other Christian authors, however, concluded that the sinning Romans had drawn the wrath of God upon them. Arnaldi traces the rise of Christianity, which in the transition from Roman to barbarian rule would provide a social bond that endured through centuries of foreign domination. Incursions cemented the separation between north and south: the Frankish conquerors held sway north of Rome, while the Normans settled in the south. In the ninth century, Sicily entered the orbit of the Muslim world when Arab and Berber forces invaded. During the Renaissance, flourishing cities were ravaged by foreign armiesâe"first the French, who during the siege of Naples introduced an epidemic of syphilis, then the Spanish, whose control preserved the countryâe(tm)s religious unity during the Counter-Reformation but also ensured that Italy would lag behind during the Enlightenment. Accessible and entertaining, this outside-in history of Italy is a telling reminder of the many interwoven strands that make up the fabric of modern Europe.