The Most Excellent Book of Cookery: An Edition and Translation of the 16th-century 'Livre Fort Excellent De Cuysine' - Softcover

 
9781903018965: The Most Excellent Book of Cookery: An Edition and Translation of the 16th-century 'Livre Fort Excellent De Cuysine'
Softcover
ISBN 10: 190301896X ISBN 13: 9781903018965
Verlag: Prospect Books, 2014

Inhaltsangabe

The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent’s La Fleur de toute cuysine (renamed Le Grand cuisinier de toute cuisine) of 1542. This edition of the Livre fort excellent was published in 1555. Scholars have often dismissed the printed cookbooks of 16th-century France as simple rehashes of the great medieval Viandier of Taillevent or as merely concentrating on marginal dishes such as sweets and sugarwork. True French cooking, they say, did not start until the publication of Le Cuisinier françois by La Varenne in 1651. While there is some truth in this, the translators and editors of this book would maintain that the change from medieval to modern (already under way in Italy and Spain for example) can be dated back to this book and its kindred; that it was more than a plagiaristic copy. The Livre fort comprises about 70 pages of original French, with an English translation on facing pages.

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Über die Autorin bzw. den Autor

Professor Albala is the author of Eating Right in the Renaissance and a leading light in historical food studies here and in America. He is editor of the journal Food, Culture and Society.

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Verlag
Prospect Books
Erscheinungsdatum
2014
Sprache
Englisch
ISBN 10 
190301896X
ISBN 13 
9781903018965
Einband
Taschenbuch
Anzahl der Seiten
192
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
preigu
mail@preigu.de

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