Food: A Cultural Culinary History

paintings reveal about the ingredients available? When and why are New World foods depicted? Are these foods always symbolic—rem ...

Lecture 19: Papal Rome and the Spanish Golden Age Papal Rome and the Spanish Golden Age ..................................... Le ...

 Scappi’s Opera is an encyclopedic tome, the largest and most detailed cookbook ever written at the time. The recipes are prec ...

Lecture 19: Papal Rome and the Spanish Golden Age grain-like bits of pasta, dried and then steamed over a pot of rich broth. The ...

who they were still hunting down. Some of the most obvious differences were pork, rabbit, and shellfi sh—none of which are koshe ...

Lecture 19: Papal Rome and the Spanish Golden Age Maceras’s Libro del Arte de Cozina of 1607. Maceras worked as a college chef f ...

 Like other Spanish cookbooks, Montiño offers a variety of dishes based on fi sh, spinach, garbanzo beans, and squash. These w ...

Lecture 19: Papal Rome and the Spanish Golden Age other exotic fl avorings. Light-colored veal was by far the preferred fl esh, ...

manuscript written by Juan Valles entitled Regalo de la Vida Humana, which was composed in the middle of the century. It shows h ...

Lecture 19: Papal Rome and the Spanish Golden Age yet used in Spain—at least not at court, though it had been discovered in the ...

The Birth of French Haute Cuisine ................................................. Lecture 20 J ust as Italy passed the culinar ...

Lecture 20: The Birth of French Haute Cuisine  France did none of these. Wars were fought only for profi t, and they won those ...

 Versailles was not just a palace; it was an entire city staffed by thousands of chefs, servants, suppliers, gardeners of the ...

Lecture 20: The Birth of French Haute Cuisine often took their place. This new culinary aesthetic stressed subtlety, simplicity ...

a roux with fl our, which he called “fried fl our.” De Lune was chef to the duke of Rohan, so his recipes refl ect the best that ...

Lecture 20: The Birth of French Haute Cuisine also fi nds humble ingredients and simple cuts of meat treated with respect and co ...

Wheaton, Savoring the Past. Young, Apples of Gold. The following recipe should be made with what are known as “baby” artichokes— ...

Lecture 21: Elizabethan England, Puritans, Country Food Elizabethan England, Puritans, Country Food............................. ...

 There are a few cookbooks from this period. As early as 1500, a small anonymous book titled This Is the Boke of Cokery appear ...

Lecture 21: Elizabethan England, Puritans, Country Food sacred festivals that dotted the Christian calendar and took a harsh att ...