[Sca-cooks] Forthcoming Books

[Johnna Holloway]

Keep meaning to send this along as a new Forthcoming list of titles.
There aren't many this time. Of course the new Hieatt volume should be  
at the head of the list.

Johnnae
Arriving shortly is:

Kindstedt, Paul. Cheese and Culture: A History of Cheese and Its Place  
in Western Civilization [Hardcover] Chelsea Green Publishing (April 1,  
2012)

see http://www.chelseagreen.com/content/cheese-and-culture-is-a-tour-de-force/
****

The Cookbook Library: Four Centuries of the Cooks, Writers, and  
Recipes That Made the Modern Cookbook (California Studies in Food and  
Culture) [Hardcover]  Publication Date: April 2, 2012 | Series:  
California Studies In Food And Culture


"This gorgeously illustrated volume began as notes on the collection  
of cookbooks and culinary images gathered by renowned cookbook author  
Anne Willan and her husband Mark Cherniavsky. From the spiced sauces  
of medieval times to the massive roasts and ragoûts of Louis XIV’s  
court to elegant eighteenth-century chilled desserts, The Cookbook  
Library draws from renowned cookbook author Anne Willan’s and her  
husband Mark Cherniavsky’s antiquarian cookbook library to guide  
readers through four centuries of European and early American cuisine.  
As the authors taste their way through the centuries, describing how  
each cookbook reflects its time, Willan illuminates culinary  
crosscurrents among the cuisines of England, France, Italy, Germany,  
and Spain. A deeply personal labor of love, The Cookbook Library  
traces the history of the recipe and includes some of their favorites."

***

Reaktion is publishing this one:

The Medieval Kitchen: A Social History With Recipes By Hannele  
Klemettilla (May 2012) Hardcover: 256 Pages Publisher: Reaktion Books  
(May 2012)

“Contrary to what is often believed, good food was valued highly in  
the Middle Ages – the fragrance of exotic spices filled the air, meat  
turned on the spit and fish was consumed in abundance for religious  
reasons. The wealthy made a show of their prosperity by serving  
peacock or wild boar at banquets, while the poor ate vegetables,  
porridge and bread. Fresh and preserved fish, meat, fruit and  
vegetables were transported great distances to grace dining tables  
across Europe.

In The Medieval Kitchen, Hannele Klemettilä presents a richly  
illustrated history of medieval food and cookery in Western Europe and  
Scandinavia. The book is also a practicable cookbook, with a  
collection of more than 60 originally sourced recipes that can easily  
be prepared in today’s modern home. Hippocras, roasted veal paupiettes  
with bacon and herbs, and rose pudding tempt with the beguiling  
flavours of a bygone era.

The Medieval Kitchen corrects many common misconceptions about the  
food of the Middle Ages, and acquaints the reader with the food  
culture, customs and ideologies associated with eating in medieval  
times. The text is accompanied by many fine paintings and drawings,  
which help to evoke the atmosphere in the dining rooms and kitchens of  
both rich and poor some 600 years ago.
Hannele Klemettilä is a postdoctoral researcher of the Academy of  
Finland and a specialist in medieval cultural history. Her  
publications include monographs, books, articles and newspaper  
columns, and she has appeared on radio and television.”
  ***

Reaktion is also releasing more volumes in their small one volume food  
history series. Set publication are:


Gin A Global History; Herbs A Global History; Rum A Global History;  
Vodka A Global History


****

And another work titled: Fish in Art by Christine Jackson.


“Fish have inspired artists for thousands of years. They are present  
in the work of many Dutch and Flemish old masters, as well as French,  
English and American painters. Yet until now the social and cultural  
significance of the artistic representation of fish has been  
overlooked. In Fish in Art, Christine E. Jackson surveys a large  
number of paintings from 2000BC to the present day, examining the  
evolution of fish representation, as well as its preparation, cooking,  
eating and storage, and fish-specific kitchen- and tableware. “ June  
2012

****

Later on this spring, the J. Paul Getty Museum is releasing:   The  
Classical Cookbook: Revised Edition by Andrew Dalby and Sally Grainger  
(8 May 2012) http://shop.getty.edu/product1152.html


and also The Medieval Cookbook: Revised Edition by Maggie  Black (8  
May 2012)

Getty promises a fresh new edition for each.

Johnnae