Search results: Found 3

Listing 1 - 3 of 3
Sort by
Il libro de la cocina: Un ricettario tra Oriente e Occidente

Author:
ISBN: 9783946054139 9783946054122 9783946054245 Year: Pages: 268 DOI: 10.17885/heiup.123.151 Language: Italian
Publisher: Heidelberg University Publishing (heiUP)
Subject: Bibliography --- Linguistics
Added to DOAB on : 2017-01-03 16:50:24
License:

Loading...
Export citation

Choose an application

Abstract

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.

Patrimónios Alimentares de Aquém e Além-Mar

Authors: ---
Book Series: DIAITA: Scripta & Realia ISSN: 21836529 ISBN: 9789892611907 Year: Pages: 730 DOI: https://doi.org/10.14195/978-989-26-1191-4 Language: Portuguese
Publisher: Coimbra University Press
Added to DOAB on : 2019-03-12 17:47:50
License:

Loading...
Export citation

Choose an application

Abstract

The studies collected in this volume reflect, in general, upon food given its extraordinary cultural and identity value. With different approaches to food heritage, whether from a linguistic perspective, or from a more literary or cultural analysis, with a due historical, social and spatial framework, the set of papers highlight the importance of this topic, from classical antiquity up to the present day. In fact, food and everything that goes with it lead us on a journey revealing man’s way of life and his relationship with nature and other living beings. The thirty-four contributions of this volume are gathered in the following chapters: 1. Food: intangible heritage; 2. Food and literary heritage; 3. Food and linguistic heritage; 4. Food: health and wellbeing; 5. Food: society and culture; 6. Food and intercultural dialogue. With this volume it is also intended to open up perspectives on new research areas of food heritage as an essential source of knowledge for today.

Être à table au Moyen Âge

Author:
ISBN: 9788496820494 9788490961315 Year: Language: French
Publisher: Casa de Velázquez
Added to DOAB on : 2017-05-29 12:09:57
License: OpenEdition licence for Books

Loading...
Export citation

Choose an application

Abstract

Si les historiens se sont intéressés depuis une trentaine d'années aux pratiques alimentaires du Moyen Âge, rares sont les travaux consacrés à la représentation de la nourriture dans la littérature médiévale de la péninsule Ibérique et de la France. L'histoire sociale de l'alimentation existe certes, mais l'histoire littéraire reste à inventer. Qu'elle oscille entre abondance ou privation, entre condamnation ou exaltation, entre esthétique romanesque ou discours politique, entre effet de lis...

Listing 1 - 3 of 3
Sort by