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Darrera modificació: 2023-11-13
Bases de dades: Sciència.cat
Laurioux, Bruno - Paravicini Bagliani, Agostino (eds.), The Recipe from the XIIth to the XVIIth Centuries. Europe, Islam, Far East, Florència, SISMEL - Edizioni dell Galluzo (Micrologus Library, 116), 2023, vii + 581 pp.
- Resum
- Conté:
* B. Laurioux / Introduction: The Recipe, a Singular Object of Research
* J.-L. De Paepe / International Union of Academies
-- Writing and Reading the Recipe
* M. Brisville / Mesure et mesures dans les livres de cuisine de l'Occident islamique médiéval
* L. Yungman / On Form and Content: Medieval Culinary Recipe-poems in Arabic
* A. Campanini / Culinary Recipes and their Readership in the Italian Renaissance
* R. Whibbs / Gens Experts & Non Suspects: Apprenticeship in the Cooks', Charcutiers', and Caterers' Guilds of Paris, 1475-1599
* G. Bernasconi / Mesure du temps dans les livres de cuisine du XVIIe siècle: 'Sensuous technology' et délégation technique
-- The Boundaries of a Genre
* C. Burnett – L. Saif / The Aping of Culinary Recipes in Magical Texts: the Case of the Flos naturarum and the Kitab al-Istijlab (Liber de quatuor confectionibus)
* S. Moureau / «Qui accipit quod debet et miscet sicut debet, procedit inde quod debet procedere»: les recettes alchimiques médiévales arabes et arabo-latines (IXe-XIIIe siècles)
* B. Laurioux / The Secrets of Cook: 'Tours de Main' and Tours de Force in the Collections of Recipes from the Twelfth to the Seventeenth Centuries
* W. Asfora Nadler / The Role of Culinary Knowledge in Marsilio Ficino's Recommendations of Consilio contro la pestilentia
* F. Badiali – P. Baraldi / Between the Lines of a Recipe Book: Cookery, Alchemy, Cosmetics, Metallurgy and Medicine in the Renaissance Ferrara (Italy)
* R. Hryszko / Between the Theory and Practice of the XVth-Century Italian Confectionery: Manufacturing Sweets in the Light of Recipes by Domenico Quirido de Augustis (1492)
* W. Pfeffer / Jean Bruyérin-Champier's De re cibaria as a Collection of Recipes
* F. Pucci Donati / Recipes from an Italian Manuscript of the XVth-Century
-- Identity and Recipe
* F. Sabban / The Concept of the Recipe in Ancient China
* H. Jawhara Piñer / La recette de «préparation des tresses» du Kitab al-Tabih et sa similitude avec le pain tressé 'challah' des Juifs
* Y. Morel / Le recueil du cuisinier Hotin dans les manuscrits du Ménagier de Paris: des recettes «bourguignonnes»?
* B. Denicolò / The Own and the Foreign: Traces of Local, Regional and National Cuisines in Medieval and Early Modern Recipes
* B. Denicolò / From Staple Food to Regional Specialty Stockfish Recipes of the Alpine Area from the XVth to the XIXth Century
* M. Ernst / From Polish Soups to English Dough: Designations of Origin and Their Significance in Early Modern Recipes
-- Recipes and Practices
* M. Ausécache / Les recettes salernitaines, entre expérience et théorie
* M. Ferrières / À propos d'une recette du Platine en françois
* J. Véronèse / Les experimenta de conjuration des esprits dans un manuscrit italien de la fin du XVe siècle (Florence, BML, Plut. 89 sup. 38)
* I. Gagliardi / «Chemiatri» di Dio: i frati Gesuati, le loro ricette e la distillazione dell'acquavie
* T. Taape / Orphelins du savoir-faire: la recette en édition numérique et au laboratoire «Making and Knowing»
* I. Ventura / Ps.-Mesue's Antidotarium sive Grabadin and Renaissance Recipes Collections: A Preliminary Overview of the Fortleben of an Authorative Pharmaceutical Text
* M. Pastoureau / Fabriquer la couleur: des recettes pour teindre, pour peindre ou pour rêver?
* A. Paravicini Bagliani / Conclusion
- Matèries
- Cuina i confiteria
Alquímia
Màgia
Medicina - Farmacologia
- Notes
- Informació de l'editor
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