By Katherine A. McIver

ISBN-10: 1442227192

ISBN-13: 9781442227194

Renaissance Italy's artwork, literature, and tradition proceed to fascinate. The family existence has been tested extra in recent times, and this e-book finds the education, consuming, and the sociability of eating in Renaissance Italy. It takes readers backstage to the Renaissance kitchen and eating room, the place daily nutrition in addition to lavish banquets have been ready and ate up. Katherine McIver considers the layout, apparatus, and site of the kitchen and nutrition prep and garage rooms in either middle-class houses and grand state estates. The diner's room, the orchestration of eating, and the theatrical adventure of eating are exact besides, all within the context of the popular meals and architectural students of the day.

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Additional resources for Cooking and Eating in Renaissance Italy (Rowman & Littlefield Studies in Food and Gastronomy Series)

Example text

Amarena cherries are small dark Italian sour cherries that are sold preserved in syrup. Sweet and fragrant, they are most often used in desserts, but they are wonderful with a strong blue cheese, rounding it out and adding both softness and tartness. About 12 ounces (340 grams) blue cheese, such as bleu des Causses, Fourme d’Ambert, Gorgonzola, or Stilton Grated zest of 1 lemon A handful of tiny basil leaves Take the cheese out of the refrigerator at least 2 hours before serving to bring it to room temperature.

Spread some of the avocado puree across the center of each plate. Top with the trout fillets and sprinkle with fleur de sel. Roll up 12 of the cucumber strips and place 3 rolls seam side down on each fillet. Top each cucumber roll with a pickled onion slice. Garnish with borage flowers, if using, and the remaining dill. indd 61 10/25/13 6:29 AM Brined Chicken with Roasted Zucchini and Tapenade 4 servings / Wine pairing: White Rioja (Viura grape); Olivier Rivière Inspired by Mediterranean home cooking, this is a light, fresh dish with intense flavors (from the brine, tapenade, and herbs).

Season to taste with salt and a dash more lemon juice and stir in the chervil. Divide the farrotto among four plates. Arrange the mackerel fillets on top and sprinkle with fleur de sel, the citrus zests, and the trout roe. Garnish with the arugula, lightly tossed with olive oil, and, finally, grate the reserved raw cauliflower florets over the plates. Transfer the cauliflower to a food processor and process, adding enough of the cooking liquid (about 1⁄3 cup) to obtain a smooth, creamy puree. Season with the lemon juice and salt.

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Cooking and Eating in Renaissance Italy (Rowman & Littlefield Studies in Food and Gastronomy Series) by Katherine A. McIver

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