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Cooking and Eating in Renaissance Italy: From Kitchen to Table (Rowman & Littlefield Studies in Food and Gastronomy)

Katherine A. McIver




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 | #1779950 in Books |  2014-12-05 | Original language:English | PDF # 1 |  9.29 x.82 x6.28l,.0 | File type: PDF | 218 pages

||2 of 7 people found the following review helpful.| Three Stars|By Allen A. Guest|A little less than expected.| |McIver sets her culinary history in the late-medieval period and concludes in the 1600s. The author explores the roles and duties of cook, steward, under cook, and apprentice. She takes readers through upper- and middle-class kitchens, pantries, wi

Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of t...

You easily download any file type for your gadget.Cooking and Eating in Renaissance Italy: From Kitchen to Table (Rowman & Littlefield Studies in Food and Gastronomy)   |  Katherine A. McIver. Which are the reasons I like to read books. Great story by a great author.

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