[Sca-cooks] Forthcoming Titles 2006 (Long)

[Johnna Holloway]

Forthcoming Titles

Ken Albala has two books coming out. The first is Cooking in Europe,
1250-1650 which is being published by Greenwood Press at the end of
June. (See more about other Greenwood titles below)

This title promises “171 unadulterated recipes from the Middle Ages,
Renaissance, and Elizabethan era. Most are translated from French,
Italian, or Spanish into English for the first time. Some English
recipes from the Elizabethan era are presented only in the original if
they are close enough to modern English to present an easy exercise in
translation. Expert commentary helps readers to be able to replicate the
food as nearly as possible in their own kitchens.” It’s listed as $45.00.

The second is The Banquet: Dining in the Great Courts of Late
Renaissance Europe by Ken Albala University of Illinois Press; 1st
edition (January 5, 2007)

It’s described by Barbara Wheaton as "The Banquet is the first book to
describe developments in the realm of courtly feasting on an
international scale. Few specialists in this field have so broad a
knowledge of the literature in so many languages, and few have read so
widely and thoughtfully. Intelligently written and original, this book
is a pleasure to read."
ISBN: 0252031334 $40.00

Also out on Italy and I have to wonder if this title won’t be released
sooner to capitalize on the popularity of a certain movie now playing is
Da Vinci's Kitchen : A Secret History of Italian Cuisine by Dave Dewitt.
Benbella Books (January 1, 2007) ISBN: 1933771070 S24.95 Another source
lists the book as being out but unavailable.

For those that wondered what Andrew Smith would be doing after Ketchup
and Popcorn and Peanuts, he’s moved onto The Turkey: An American Story
by Andrew F. Smith
University of Illinois Press; 1st edition (November 2, 2006) ISBN:
0252031636

Columbia University Press is set to release Food is Culture by Massimo
Montanari with translation by Albert Sonnenfield. Columbia University
Press (October 13, 2006)  ISBN: 0231137907 $22.50
http://www.columbia.edu/cu/cup/catalog/data/023113/0231137907.HTM

The University of California Press is releasing The Spice Route : A
History by John Keay. (August 1, 2006) ISBN: 0520248961

Oxford University Press will release or has just released Food in
Medieval England : Diet and Nutrition Edited by C. M. Woolgar, et al.
ISBN: 0199273499 It’s a collection of papers and contains 368 pages.
http://www.oup.com/uk/catalogue/?ci=9780199273492

The Greenwood Press Daily Life Through History Series is set to release
two volumes Cooking in America, 1590-1840 and Cooking in America,
1840-1945 in August. The entire series is described here

http://www.greenwood.com/catalog/series/The%2bGreenwood%2bPress%2bDaily%2bLife%2bThrough%2bHistory%2bSeries.aspx

My guess is that these will be good reliable products aimed at libraries.

Of more immediate interest is the Ken Albala title already mentioned
above. Another Greenwood title set to come out in August is Cooking in
Ancient Civilizations by Cathy K. Kaufman. It promises 207 recipes.

Another possible title is Moveable Feasts The History, Science, and Lore
of Food by Geoffrey McNamee which promises to examine the foodlore
surrounding such products such as “the apple, the banana, chocolate,
coffee, corn, garlic, honey, millet, the olive, the peanut, the
pineapple, the plum, rice, the soybean, the tomato, and the watermelon.
And all of the recipes included with these diverse food histories have
been adapted for recreation in the modern kitchen.” It’s due out in
November.

A very expensive Greenwood volume titled Cooking with the Bible :
Biblical Food, Feasts, and Lore by Anthony Chiffolo and Rayner Hesse is
due out in August. Priced at $75.00, the volumes promises a look “at
eighteen of these meals found in the bible, providing full menus and
recipes for re-creating some of the dishes enjoyed by the peoples of
biblical times. While describing how ancient cooks prepared their foods,
the book also explains how contemporary cooks might use modern
techniques and appliances to prepare each of the eighteen meals.”

Last but not least Prospect Books is due to release

Apicius, A Critical Edition with an Introduction and English Translation
by Christopher Grocock and Sally Grainger.

Cooking Apicius: Roman Recipes for Today
by Sally Grainger
To accompany the new scholarly edition of Apicius, Sally Grainger has
gathered, in one convenient volume, her modern interpretations of 64 of
the recipes in the original text.

Spices and Comfits: Collected Papers on Medieval Food
by Johanna Maria van Winter;

Water of Life: A History of Wine-Distilling and Spirits from 500 BC to
AD 2000 by C. Anne Wilson.

Wild Food: Proceedings of the Oxford Symposium on Food and Cookery 2004
edited by Richard Hosking and also
Authenticity in the Kitchen: Proceedings of the Oxford Symposium on Food
& Cookery 2005  edited by Richard Hosking

Looks like an interesting Autumn ahead

Johnnae llyn Lewis