Antonio Latini’s "The Modern Steward, or The Art of Preparing Banquets Well"
A Complete English Translation
Seiten
2019
|
New edition
ARC Humanities Press (Verlag)
978-1-64189-334-3 (ISBN)
ARC Humanities Press (Verlag)
978-1-64189-334-3 (ISBN)
The masterpiece of Baroque cooking and household management, and first book to publish recipes using tomatoes and chili peppers, translated in full into English for the first time.
Latini’s masterpiece of Baroque cooking and household management was the first book to publish recipes using tomatoes and chilli peppers. This first complete English translation presents the text with contextual introduction and notes to aid the reader’s understanding. The Modern Steward was published in Naples in 1692-94, when the city was a major cultural centre. It includes a wealth of recipes, plus discussions of the kitchen and serving staff, setting the table, menus, protocol, entertainment, and wines. There are also sections on health, accounts of specific banquets, and even a description of an eruption of Vesuvius. It is the last great book of the Italian Renaissance and Baroque cooking tradition. Latini was also interested in local ingredients and customs, and open to new French trends. The book will interest historians of early modern Italy, food, material culture, and the social and cultural life of the European elites, as well as connoisseurs of fine dining, and cooks.
Latini’s masterpiece of Baroque cooking and household management was the first book to publish recipes using tomatoes and chilli peppers. This first complete English translation presents the text with contextual introduction and notes to aid the reader’s understanding. The Modern Steward was published in Naples in 1692-94, when the city was a major cultural centre. It includes a wealth of recipes, plus discussions of the kitchen and serving staff, setting the table, menus, protocol, entertainment, and wines. There are also sections on health, accounts of specific banquets, and even a description of an eruption of Vesuvius. It is the last great book of the Italian Renaissance and Baroque cooking tradition. Latini was also interested in local ingredients and customs, and open to new French trends. The book will interest historians of early modern Italy, food, material culture, and the social and cultural life of the European elites, as well as connoisseurs of fine dining, and cooks.
Tommaso Astarita is a native of Naples and Professor of History at Georgetown University.
Introduction
The Modern Steward or The Art of Preparing Banquests Well in English Translation
Expanded List of Treatises
Part I: REGULAR FOOD AND COOKING
Part II: LEAN DISHES
Appendix: Measurements and Glossary
Works Cited
Index of Ingredients
| Erscheinungsdatum | 10.05.2021 |
|---|---|
| Reihe/Serie | Foundations |
| Übersetzer | Tommaso Astarita |
| Zusatzinfo | 4 Illustrations, black and white |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen |
| Geschichte ► Allgemeine Geschichte ► Neuzeit (bis 1918) | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| Geisteswissenschaften ► Sprach- / Literaturwissenschaft ► Anglistik / Amerikanistik | |
| Geisteswissenschaften ► Sprach- / Literaturwissenschaft ► Literaturgeschichte | |
| ISBN-10 | 1-64189-334-6 / 1641893346 |
| ISBN-13 | 978-1-64189-334-3 / 9781641893343 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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Buch | Hardcover (2024)
C.H.Beck (Verlag)
CHF 47,60
