DE ARTE COQUINARIA PDF

This classification scheme is used by most libraries on campus to determine the shelf order of the books and collocates items by topic. The information below has been drawn from sources outside of the University of Wisconsin-Madison Libraries. In most instances, the information will be from sources that have not been peer reviewed by scholarly or research communities. Please report cases in which the information is inaccurate through the Contact Us link below. Libellus de arte coquinaria : an early northern cookery book.

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Access options available:. The quality of colour plates and black and white figures is good, although the choice of photos offers no surprises, in general, except for figure 31, showing a painted bed from JENS T.

Hieatt, editors. Part 1, the introduction, describes the Danish, Icelandic, and Low German manuscripts; considers matters of authorship, dating, manuscript interrelationship, and a possible urtext, now lost; and gives a short account of the textual background to these codices.

Part 2 is an edition of the four manuscripts with facing-page translations into English and four facsimile reproductions of pages from each text. Part 3 conflates the translated recipes and adds a substantial commentary that sets them in a broad context of other medieval cookbooks.

Part 4 presents indexes of utensils, procedures, ingredients, and types of dishes; Old Danish, Icelandic, and Low German glossaries; a bibliography, and a general index. Each of these parts has its own interest and difficulties. The scholarly discussion of the manuscripts is clear, and the claim that this collection may be the earliest vernacular presentation of medieval recipes is dealt with judiciously.

The editors are, perhaps, too laconic in some matters: surely the reader could be told more about Henrik Harpestraeng Henricus Dacus , who is associated with the oldest manuscript in which the cookbook occurs, and about its scribe, Knud Jul. The volume in fact lacks much information that a scholarly edition should provide: comments on makeup of the manuscripts, on their hands, of their provenance.

The collaborative nature of the work and the death of Dr Grewe before completion of the book may, of course, account for these omissions. And what might have been the purpose and auspices of this cookbook?

The organization of the edited texts and of the glossaries and indexes is not reader-friendly. The texts and indexes are presented manuscript by manuscript and, with the glossaries, language by language , so that comparisons can be made only by flipping back and forth between recipes and terms. The editorial decision to be restrictive with etymologies for the Low German and Icelandic vocabularies is unhelpful, as is the absence of discussion, except briefly in the commentary, of linguistic matters such as dialectal forms or macaronic texts.

The composite translation and the commentary become, therefore, the most valuable section for explanatory notes and contextual material. The volume allows many of the questions in the history of cookbooks and cookery to be posed anew Project MUSE promotes the creation and dissemination of essential humanities and social science resources through collaboration with libraries, publishers, and scholars worldwide.

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D43256BGU DATASHEET PDF

Martino da Como

Access options available:. The quality of colour plates and black and white figures is good, although the choice of photos offers no surprises, in general, except for figure 31, showing a painted bed from JENS T. Hieatt, editors.

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Libro De Arte Coquinaria

Martino de Rossi or Martino de Rubeis, called Maestro Martino or Martino of Como , was an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world's first celebrity chef. He made his career in Italy and was the chef at the Roman palazzo of the papal chamberlain " camerlengo " , the Patriarch of Aquileia. Martino was applauded by his peers, earning him the epitaph of the prince of cooks. Between and he made his way to Rome in order to cook for Ludovico Trevisan , Cardinal Patriarch of Aquileia, who made a name out of lavish banquets and opulent receptions. Later, his services passed on to Gian Giacomo Trivulzio , a Milanese condottiere adventurer and eventually he ended up at the Vatican. Little more is known about Martino but he was described by his friend Bartolomeo Sacchi known as Platina as "Prince of cooks from whom I learned all about cooking" in De honesta voluptate et valetudine On Honest Pleasure and Good Health Platina openly acknowledges in his book that most of his recipes came from Martino whom he compared to a Greek philosopher in his ability to improvise on a culinary theme.

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Libellus De Arte Coquinaria

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