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OverviewTaking readers back to the Spanish Habsburg court, this critical edition and translation of Arte de cocina presents a nuanced understanding of what foods were prepared and consumed during a monumental time in Spain’s culinary history. In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, along with an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries. Full Product DetailsAuthor: Francisco Montiño , Carolyn A. NadeauPublisher: University of Toronto Press Imprint: University of Toronto Press Dimensions: Width: 15.90cm , Height: 3.80cm , Length: 23.50cm Weight: 1.160kg ISBN: 9781487549374ISBN 10: 1487549377 Pages: 760 Publication Date: 17 November 2023 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviews"""Carolyn A. Nadeau offers a superb translation that will thrill scholars and curious cooks alike. The book recovers and examines a multitude of early modern tastes and ingredients while walking the reader through relevant techniques and practices. Brilliantly interpreted and translated, this book is a must-read for anyone interested in food culture.""--Ana M. G�mez-Bravo, Professor of Spanish, University of Washington ""In this tour de force Carolyn A. Nadeau not only makes available for the wider public a fascinating early modern cookbook but also contributes to placing the discipline of food studies at centre stage. Nadeau's critical edition and translation aims to offer insight into the cultural and social identity of the people of early modern Spain at the same time that it provides the reader with the necessary tools to recreate the recipes contained therein. Nadeau not only illuminates the cultural practices at play in the court of Phillip III in Madrid but demonstrates the relevance of the study of food to better understand our past.""--Montserrat Piera, Professor of Medieval Iberian Studies, Temple University" """Carolyn A. Nadeau offers a superb translation that will thrill scholars and curious cooks alike. The book recovers and examines a multitude of early modern tastes and ingredients while walking the reader through relevant techniques and practices. Brilliantly interpreted and translated, this book is a must-read for anyone interested in food culture."" - Ana M. Gómez-Bravo, Professor of Spanish, University of Washington ""In this tour de force Carolyn A. Nadeau not only makes available for the wider public a fascinating early modern cookbook but also contributes to placing the discipline of food studies at centre stage. Nadeau's critical edition and translation aims to offer insight into the cultural and social identity of the people of early modern Spain at the same time that it provides the reader with the necessary tools to recreate the recipes contained therein. Nadeau not only illuminates the cultural practices at play in the court of Phillip III in Madrid but demonstrates the relevance of the study of food to better understand our past."" - Montserrat Piera, Professor of Medieval Iberian Studies, Temple University" Author InformationFrancisco Martínez Montiño was a Spanish cook and writer of the Golden Age. Carolyn A. Nadeau is a Byron S. Tucci Professor of Spanish at Illinois Wesleyan University. Tab Content 6Author Website:Countries AvailableAll regions |
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