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Chargement... Cooking and dining in Tudor and early Stuart England (édition 2015)par Peter C. D. Brears
Information sur l'oeuvreCooking & Dining in Tudor & Early Stuart England par Peter Brears (Author)
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What is unique about Brears' book is that he combines an account of the cookery with a close look at the practical arrangements, the kitchens and dining halls, where that food was cooked and consumed. His prose is enlivened by his drawings - as accurate as can be - which lay bare to the modern reader just what was going on in places like Hampton Court palace, as well as in humbler homes throughout the land. There are plenty of recipes for those who like to try things for themselves, all properly tested by the author, who is a historic food consultant to TV and country house owners. The era begins with the near medieval styles of Henry VII and VIII, with special attention to Henry VIII's propagandizing banquets and feasts for foreign monarchs; progresses to the reign of Elizabeth, the effects of new foodstuffs from America, and treats some the great houses of the Tudor aristocracy; and finishes with the first two Stuart kings, James I and Charles I under whoserule we began to move towards a more modern style of cooking and when we also started to produce cookery books in large number. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)641.594209024Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Europe England & Wales History, geographic treatment, biography 500-1499, 6th-15th centuries 1400-1499, 15th centuryClassification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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