Re: [AandS50ChallengeCommunity] renaissance food books
- I have the Notaker (have had it since July). It's strictly printed
works arranged in chronological fashion.
Very few illustrations. Cagle provides more illustrations in fact.
It's expensive but if you are seriously into cookbooks, it's probably
going to be essential. The British Library was releasing Notaker too
so it might be worth trying to pick up that edition.
The Renaissance Food is good but it's essays so quality varies.
Contents: Introduction; Part 1 Eating in Early Modern Europe: Crammed
with distressful bread? Bakers and the poor in early modern England,
Diane Purkiss; Fishes, fowl and La Fleur de Toute Cuysine: Gaster and
gastronomy in Rabelais's Quart Livre, Timothy J. Tomasik. Part 2 Early
Modern Cookbooks and Recipes: Recipes for knowledge: makers' knowledge
traditions, Paracelsian recipes and the invention of the cookbook,
1600�1660, Elizabeth Spiller; Cooking as research methodology:
experiments in Renaissance cuisine, Ken Albala; Distillation:
transformations in and out of the kitchen, Wendy Wall. Part 3 Food and
Feeding in Early Modern Literature: Performances of the banquet course
in early modern drama, Tracy Thong; 'I must eat my dinner':
Shakespeare's foods from apples to walrus, Joan Fitzpatrick; Narrative
and dramatic sauces: reflections upon creativity, cookery, and
culinary metaphor in some early 17th-century dramatic prologues, Chris
On Oct 20, 2010, at 6:47 PM, Vicki Hyde wrote:
> A review in the Times of:
> Joan Fitzpatrick, editor
> RENAISSANCE FOOD FROM RABELAIS TO SHAKESPEARE
> Culinary readings and culinary histories
> 170pp. Ashgate. �50.
> 978 0 7546 6427 7
> Henry Notaker
> PRINTED COOKBOOKS IN EUROPE, 1470-1700
> A bibliography of early modern culinary literature
> 395pp. Oak Knoll Press. $125.
> 978 1 58456 253 5
> Anyone seen the Notaker? Does it have any illustrations of what the
> printed works actually looked like?
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