Kitchens, Cooking, and Eating in Medieval Italy

The foods people catch, cook, and eat often tell us a great deal about a society during a given time period. By examining both the tools and methods of the kitchen as well as the menus and mores of those eating the products, Katherine McIver offers an historical glimpse into the medieval Italian kitchen.

List of contents

1 Cooking in the Middle Ages: An Introduction
The Cook and the Written Word: Medieval Cookbooks
The Literary Sources: Poems, Short Stories, Household Inventories and
Personal Letters
2 The Cook and his Staff
Hierarchy in the Kitchen
The Datini Cook or Women in the Kitchen
3 The Cook and his Kitchen
The Kitchen
Kitchen Equipment
The Datini Kitchens
4 The Cook and his Resources
The Ingredients
Food Preparation Techniques
Cooking Methods and Techniques
5 Bringing the Meal Together
Planning and Making a Meal
Orchestrating and Serving the Meal
Cooking and Eating with the Datini

About the author

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 contributor of Wives, Widows, Mistresses, and Nuns in Early Modern Italy: Making the Invisible Visible through Art and Patronage (2012), and has also written about dining in Gastronomica and New Perspectives on the Early Modern Italian Domestic Interior. She is the author of Cooking and Eating in Renaissance Italy (Rowman, 2014).

Summary

The foods people catch, cook, and eat often tell us a great deal about a society during a given time period. By examining both the tools and methods of the kitchen as well as the menus and mores of those eating the products, Katherine McIver offers an historical glimpse into the medieval Italian kitchen.

Product details

• Authors: Katherine a McIver, Katherine A. Mciver, McIver Katherine A.
• Publisher: Rowman and Littlefield
• Languages: English
• Product format: Hardback
• Released: 16.10.2017
• EAN: 9781442248946
• ISBN: 978-1-4422-4894-6
• No. of pages: 138
• Series: Historic Kitchens; Historic Kitchens
• Subjects: Guides > Food & drink > Theme cookery books; Humanities, art, music > History > Cultural history; Social & cultural history, SOCIAL SCIENCE / Anthropology / Cultural & Social, COOKING / History, Italy, Social & cultural anthropology, ethnography, Cookery / food & drink etc, Social & cultural anthropology, Medieval History, Food & society, National & regional cuisine, c 1000 CE to c 1500, Food History;Italy Food Culture;Medieval Italy