[Sca-cooks] Forthcoming Books
Johnna Holloway
johnnae at mac.com
Wed Mar 21 10:09:43 PDT 2012
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
More information about the Sca-cooks
mailing list