Cooking and Eating in Renaissance Italy: From Kitchen to Table Hardcover – 5 December 2014

Most of us assume that modern cooking began in seventeenth-century France. But this book persuasively demonstrates that it began in Renaissance Italy, like so much else in the modern world. This book is persuasive because it is concrete. It takes us into the kitchens and dining spaces of different individuals from across the social spectrum of Renaissance Italy, and it provides course-by-course descriptions of actual Renaissance meals. The book is written in simple, direct language that is a pleasure to read, without academic jargon and theorizing,

La historiadora Katherine McIver ha hecho un enorme trabajo de investigación en este libro donde nos relata como era la vida detrás y fuera de los fogones en el maravilloso renacimiento Italiano. Nos ilustra con recetas de la epoca superdetalladas y lo mas importante es que se puede considerar una pieza de coleccionista para aquellos que les apasione la gastronomia italiana o simplemente que sean investigadores como yo.

A little less than expected.

I ordered this book for research into eating habits and cooking practices in Italy in the early 1500s for a historical novel I’m writing set in Italy and England.I can find a lot of information on the internet about food and eating habits back then, but most of it is too shallow form my purposes and of not always certain accuracy. Besides being a wealth of useful information, this book is well-written and fun to read. Now I need to worry about the dreaded data dump of interesting information that sadly doean’t move the plot forward.