Silvano Serventi's Books

The Medieval Kitchen

Recipes from France and Italy

By: Odile Redon,Françoise Sabban,Silvano Serventi

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The Medieval Kitchen

Recipes from France and Italy

By: Odile Redon,Françoise Sabban,Silvano Serventi

The Medieval Kitchen is a delightful work in which historians Odile Redon, Françoise Sabban, and Silvano Serventi rescue from dark obscurity the glorious cuisine of the Middle Ages. Medieval gastronomy turns out to have been superb—a wonderful mélange of flavor, aroma, and color. Expertly reconstructed from fourteenth- and fifteenth-century sources and carefully adapted to suit the modern kitchen, these recipes present a veritable feast. The Medieval Kitchen vividly depicts the context and tradition of authentic medieval cookery. "This book is a delight. It is not often that one has the privilege of working from a text this detailed and easy to use. It is living history, able to be practiced by novice and master alike, practical history which can be carried out in our own homes by those of us living in modern times."—Wanda Oram Miles, The Medieval Review "The Medieval Kitchen, like other classic cookbooks, makes compulsive reading as well as providing a practical collection of recipes."—Heather O'Donoghue, Times Literary Supplement

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Page Count

322

Publisher

University of Chicago Press

Published Date

ISBN 10

0226706850

ISBN 13

9780226706856

Pasta

The Story of a Universal Food

By: Silvano Serventi,Françoise Sabban

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Pasta

The Story of a Universal Food

By: Silvano Serventi,Françoise Sabban

Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. Pasta: The Story of a Universal Food shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques. Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine Macaroni Journal, is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. Pastasciutta, the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form. Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the timballo, this is the book for you. So dig in!

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Page Count

465

Publisher

Columbia University Press

Published Date

ISBN 10

0231124422

ISBN 13

9780231124423

Teachers, Students, and Schools of Greek in the Renaissance

By: Federica Ciccolella,Luigi Silvano

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Teachers, Students, and Schools of Greek in the Renaissance

By: Federica Ciccolella,Luigi Silvano

The beginning of the Greek revival in the West is generally attributed to the teaching of the Byzantine scholar Manuel Chrysoloras in Florence between 1397 and 1400. Causes, aspects, and consequences of this important cultural phenomenon still need to be analyzed in depth. The essays collected in this volume examine the development of the study of Greek from the fifteenth to the early sixteenth century, reconstructing its spread and impact on early modern literatures, philosophy, and visual arts. An analysis of the methods and tools used to teach and learn Greek sheds light on the complex cultural relationships between Byzantium and the West and enlarges the traditional picture of the Greek revival in early modern Europe. Contributors are: Lilia Campana, Federica Ciccolella, Mariarosa Cortesi, Francesco G. Giannachi, Fevronia Nousia, Kalle Lundahl, Erika Nuti, Denis Robichaud, Antonio Rollo, Luigi Silvano, David Speranzi, and Paola Tomé.

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Page Count

487

Publisher

BRILL

Published Date

ISBN 10

9004338047

ISBN 13

9789004338043

The Medieval Kitchen

Recipes from France and Italy

By: Odile Redon,Françoise Sabban,Silvano Serventi

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The Medieval Kitchen

Recipes from France and Italy

By: Odile Redon,Françoise Sabban,Silvano Serventi

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N/A

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Solve jigsaw puzzle

Age

Page Count

322

Publisher

University of Chicago Press

Published Date

ISBN 10

0226706850

ISBN 13

9780226706856

Pasta

The Story of a Universal Food

By: Silvano Serventi,Françoise Sabban

Write a review Read reviews Take a Quiz Solve Book Puzzle

Pasta

The Story of a Universal Food

By: Silvano Serventi,Françoise Sabban

Average ratings

N/A

Write a review

Solve jigsaw puzzle

Age

Page Count

465

Publisher

Columbia University Press

Published Date

ISBN 10

0231124422

ISBN 13

9780231124423

Book's by Silvano Serventi

The Medieval Kitchen

The Medieval Kitchen

Pasta

Pasta

Teachers, Students, and Schools of Greek in the Renaissance

Teachers, Students, and Schools of Greek in the Renaissance

The Medieval Kitchen

The Medieval Kitchen

Pasta

Pasta

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