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Il libro de la cocina [electronic resource] : un ricettario tra Oriente e Occidente / Frankwalt Möhren.

Author/Creator:
Möhren, Frankwalt, author.
Other Title:
Un ricettario tra Oriente e Occidente
Publication:
Heidelberg, Germany : Heidelberg University Publishing, 2016.
Format/Description:
Book
1 online (270 pages) : illustrations; digital, PDF file(s).
Subjects:
Cooking, Italian -- History.
Cooking, Italian -- Tuscan style -- History.
Cooking, European -- History.
Cooking -- East Asia.
Cookbooks -- Italy -- History.
Cookbooks -- Europe.
Form/Genre:
Recipes.
Electronic books.
System Details:
Mode of access: internet via World Wide Web.
System requirements: Adobe Acrobat or other PDF reader (latest version recommended), Internet Explorer or other browser (latest version recommended).
text file PDF
Summary:
European cookery has grown historically, and so has the Sienese Libro de la cocina. The book's origins are partly in Italy, partly in other cultures, combining recipes from Tuscan cuisine with those taken directly from the older Latin Liber de coquina, a cookery book from Naples which can be seen as a link between Oriental and Western European culinary literature. The Libro de la cocina reveals the complete range of the art of XIVth century Italian cooking: basic and elaborate vegetable, meat and fish dishes, desserts, and dietary preparations. Many of the almost 200 recipes are linked with their Oriental, French, English, and Italian precursors and successors. A complete critical glossary makes the texts accessible and, in addition, parallel vernacular and Latin texts are provided.
Tutta la cucina europea, quindi anche il senese Libro de la cocina, è un prodotto della storia. Le sue origini sono da ricercare in parte in Italia e in parte in altre civiltà: esso propone infatti ricette della cucina toscana e altre attinte da un ricettario napoletano, il Liber de coquina, a sua volta punto di incontro della letteratura culinaria orientale con quella dell’Europa occidentale. Il Libro de la cocina (metà del Trecento) rivela tutta la ricchezza della cucina italiana medievale: cibi semplici o di elaborata preparazione, verdure, carni, pesci, dolci e ricette per malati. Molte delle circa 200 ricette hanno legami con piatti e testi orientali, francesi, inglesi e italiani, attestati in tempi precedenti e successivi. Un glossario critico chiarisce le ricette; vengono riportati inoltre passi paralleli di opere latine e volgari.
Notes:
Includes bibliographical references.
Description based on e-publication, viewed on April 18, 2019.
Other format:
Print version:
ISBN:
3946054137
Access Restriction:
Open Access Unrestricted online access star
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