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Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



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    The Enchanted

    Rene Denfeld 9780062285508

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25 Remote Warehouse World History- European History General

Other titles in the Daily Life Through History series:

Cooking in Europe, 1250-1650 (Greenwood Press Daily Life Through History)

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Cooking in Europe, 1250-1650 (Greenwood Press Daily Life Through History) Cover

 

Synopses & Reviews

Publisher Comments:

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan eras. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens.

An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or course. Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!

Book News Annotation:

For cooks with a curiousity about history and for student historians with an interest in cooking, this volume offers a broad sampling of authentic recipes that were used in Europe during the period 1250-1650. Presented in the same form in which they first appeared, the recipes are accompanied by explanations of unfamiliar terms and basic guidelines for preparation. Albala (U. of the Pacific) is a teacher and author specializing in the culinary history of Early Modern Europe.
Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)

Book News Annotation:

For cooks with a curiousity about history and for student historians with an interest in cooking, this volume offers a broad sampling of authentic recipes that were used in Europe during the period 1250-1650. Presented in the same form in which they first appeared, the recipes are accompanied by explanations of unfamiliar terms and basic guidelines for preparation. Albala (U. of the Pacific) is a teacher and author specializing in the culinary history of Early Modern Europe. Annotation ©2006 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan era. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or "course." Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!

Synopsis:

A host of medieval, Renaissance, and Elizabethan recipes is now available in English for the first time, with expert commentary added so that modern readers can recreate history through period food for assignments or fun.

About the Author

KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California. He is a prolific author who specializes in Early Modern European food history, authoring such titles as Eating Right in the Renaissance (2002) and Food in Early Modern Europe (Greenwood, 2003) and serving as series editor for Greenwood's series Food Culture around the World and Cooking Up History.

Product Details

ISBN:
9780313330964
Author:
Albala, Ken
Publisher:
Greenwood Press
Subject:
History
Subject:
Popular Culture
Subject:
Europe - General
Subject:
Cookery, european
Subject:
Cookery, European -- History.
Subject:
World History-European History General
Series:
The Greenwood Press Daily Life Through History Series: Cooking Up History
Publication Date:
20060631
Binding:
HARDCOVER
Grade Level:
College/higher education:
Language:
English
Illustrations:
Y
Pages:
200
Dimensions:
10.34x7.02x.71 in. 1.34 lbs.

Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » World History » European History General

Cooking in Europe, 1250-1650 (Greenwood Press Daily Life Through History) New Hardcover
0 stars - 0 reviews
$56.95 In Stock
Product details 200 pages Greenwood Press - English 9780313330964 Reviews:
"Synopsis" by , Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan era. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or "course." Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!
"Synopsis" by , A host of medieval, Renaissance, and Elizabethan recipes is now available in English for the first time, with expert commentary added so that modern readers can recreate history through period food for assignments or fun.
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