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Sciència.cat DB bib28725 (23 / May / 2025)

Darrera modificació: 2020-05-10
Bases de dades: Sciència.cat

Campanini, Antonella, "Le cuisinier entre la plume et le fourneau (Italie, XVe-XVIe siècle)", Food and History, 15/1-2 [=Pour une histoire des cuisiniers et cuisinières / Towards a History of Cooks] (2017), 137-160.

Resum
In Italy, some cooks started signing their recipe books in the fifteenth century. Who were they, what training did they have, how did they present themselves to their readers? How did the society they lived in react to this (r)evolution of writing about cooking? By analysing various sources, we will discover the new skills required of a good cook, but at the same time the contempt that certain intellectuals reserved for those who dared to use the quill as well as the stove.
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https:/​/​www.brepolsonline.net/​doi/​abs/​10.1484/​J.FOO ...