The Fruit Herbs And Vegetables Of Italy

Author: Giacomo Castelvetro
Editor: Prospect Books (UK)
ISBN:
Size: 19,70 MB
Format: PDF, ePub, Mobi
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This is a new edition of a classic of early seventeenth-century food-writing. The book was written by the Italian refugee, educator and humanist Giacomo Castelvetro who had been saved from the clutches of the Inquisition in Venice by the English ambassador, Sir Dudley Carleton in 1611. When he came to England, he was horrified by our preference for large helpings of meat, masses of sugar and very little greenstuff. The Italians were both good gardeners, and familiar with many varieties of vegetable and fruit that were as yet little known in England. He circulated his Italian manuscript among his supporters, dedicating it to Lucy, Countess of Bedford, herself a keen gardener and patron of literature. Gillian Riley's translation of this hitherto unpublished document has been recognized as being fluent, entertaining and accurate from its first appearance in 1989. Castelvetro takes us through the gardener's year, listing the fruit and vegetables as they come into season, with simple and elegant ways of preparing them. Practical instructions are interspersed with tender vignettes of his life in his native city of Modena, memories of his years in Venice and reminiscences of his travels in Europe

Food In Art

Author: Gillian Riley
Editor: Reaktion Books
ISBN: 1780231970
Size: 20,11 MB
Format: PDF, ePub, Mobi
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From Giuseppe Arcimboldo’s painting of the Holy Roman Emperor Rudolf II as a heap of fruits and vegetables to artists depicting lavish banquets for wealthy patrons, food and art are remarkably intertwined. In this richly illustrated book, Gillian Riley provides fresh insight into how the relationship between humans and food has been portrayed in art from ancient times to the Renaissance. Exploring a myriad of images including hunting scenes depicted in Egyptian Books of Hours and fruit in Roman wall paintings and mosaics, Riley argues that works of art present us with historical information about the preparation and preservation of food that written sources do not—for example, how meat, fish, cheese, and vegetables were dried, salted, and smoked, or how honey was used to conserve fruit. She also examines what these works reveal to us about how animals and plants were raised, cultivated, hunted, harvested, and traded throughout history. Looking at the many connections between food, myth, and religion, she surveys an array of artworks to answer questions such as whether the Golden Apples of the Hesperides were in fact apples or instead quinces or oranges. She also tries to understand whether our perception of fruit in Christian art is skewed by their symbolic meaning. With 170 color images of fine art, illuminated manuscripts, mosaics, frescoes, stained glass, and funerary monuments, Food in Art is an aesthetically pleasing and highly readable book for art buffs and foodies alike.

My Kitchen Table 100 Vegetarian Feasts

Author: Sophie Grigson
Editor: Random House
ISBN: 1446417247
Size: 19,67 MB
Format: PDF
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Sophie Grigson's passion for vegetarian food shines through every recipe in this gorgeous collection. From light summery salads to root vegetable soups, Mediterranean pastas and Middle Eastern stews, this book will entice all readers, whether you are a vegetarian or not.

Olive Oil And Health

Author: José L. Quiles
Editor: CABI
ISBN: 1845930681
Size: 20,23 MB
Format: PDF, ePub, Docs
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Discussions on the various health promoting and disease preventing properties of olive oils and its components are presented, with focus on cardiovascular diseases, neoplasms and diabetes and other metabolic disorders. Also, chapters on the chemical composition and physicochemical properties of olive oils, including the various methods used to analyse them, are presented.

Pomodoro

Author: David Gentilcore
Editor: Columbia University Press
ISBN: 0231525508
Size: 13,17 MB
Format: PDF, Docs
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More than just the beloved base ingredient of so many of our favorite dishes, the tomato has generated both profound riches and controversy in its farming, processing, exchange, and consumption. It is a crop infused with national pride and passion for those who grow it, and a symbol of Old World nostalgia for those who claim its history and legacy. Over time, the tomato has embodied a range of values and meanings. From its domestication in Central America, it has traveled back and forth across the Atlantic, powering a story of aspiration and growth, agriculture and industry, class and identity, and global transition. In this entertaining and organic history, David Gentilcore recounts the surprising rise of the tomato from its New World origin to its Old World significance. From its inauspicious introduction into Renaissance Europe, the tomato came to dominate Italian cuisine and the food industry over the course of three centuries. Gentilcore explores why elite and peasant cultures took so long to assimilate the tomato into Italian cooking and how it eventually triumphed. He traces the tomato's appearance in medical and agricultural treatises, travel narratives, family recipe books, kitchen accounts, and Italian art, literature, and film. He focuses on Italy's fascination with the tomato, painting a larger portrait of changing trends and habits that began with botanical practices in the sixteenth century and attitudes toward vegetables in the seventeenth and eighteenth centuries, and concluded with the emergence of factory production in the nineteenth. Gentilcore continues with the transformation of the tomato into a national symbol during the years of Italian immigration and Fascism and examines the planetary success of the "Italian" tomato today, detailing its production, representation, and consumption.

Italian Kitchen Garden

Author: Joanna Poncavage
Editor: Andrews McMeel Pub
ISBN: 9780836232585
Size: 10,88 MB
Format: PDF
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Love Italian food but can't quite re-create the freshness of Florence? Cook south-of-the-border specialties on a regular basis but unhappy with the jicama at your local grocery store? Well, The Ethnic Kitchen Garden series is the answer to your culinary prayers...The Italian Kitchen Garden and The Mexican Kitchen Garden will be embraced by novices and experienced gardeners and cooks alike. Each offers authentic, practical, and easy-to-follow growing instructions for the vegetables and herbs most central to the title's cuisine. Readers receive guidance every step of the way, from how to start a garden from seed, lay it out and customize it for their needs, maintain it for maximum growth, keep it pest- and disease-free, and harvest the fruits of their labor.Each book features beautiful full-color and spot illustrations throughout. Several recipes are also included to illustrate classic preparations for the fruits of the harvest. Some of the unique and tasty herbs and vegetables covered in these two garden guides include: Italian -- fennel, garlic, peppers, radicchio, eggplant, broccoli, cippolini, basil, oregano, broad-leaf parsley, and sage.Mexican -- epazote, chayote, chiles, cilantro, nopal, spearmint, quelite, husk tomatoes, verdolaga, jicama, and cumin.Gardeners will embrace the opportunity to grow these unique foods, and home chefs will love the fact that they need only step outside to pick a vegetable or herb that's at its peak of freshness and flavor.

Critical Approaches To The History Of Western Herbal Medicine

Author: Susan Francia
Editor: A&C Black
ISBN: 1441143572
Size: 12,65 MB
Format: PDF, Docs
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Why has the history of Western herbal medicine received such little research coverage in any systematic and authoritative way, even though it has figured large in both lay and learned healthcare of the past? What methods and sources are most appropriate for the study of medicinal herbs and herbal practices of the past? This collection provides historians with a coherent guide to a variety of sources in relation to medicinal plants that they have thus far lacked. Critical Approaches to the History of Western Herbal Medicine encourages a serious re-assessment of research in the history of herbal medicine and provides examples of appropriate methodologies and critical examinations of relevant sources. In this innovative collection, historians and researchers from a range of disciplines come together to share material on the identification and use of medicinal plants, the activities of people involved with herbal medicine and the investigation of past herbal therapeutic beliefs and practice. Classical and medieval scholars, social and literary historians, archaeologists and ethnobotanists all contribute to this exploration of the history of Western herbal medicine.

The Oxford Companion To Italian Food

Author: Gillian Riley
Editor: Oxford University Press
ISBN: 0198606176
Size: 16,54 MB
Format: PDF
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A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences.