[Sca-cooks] Cooking and Eating in Renaissance Italy

[Terry Decker]

McIver is a history prof in Alabama and works with Smithsonian as a subject 
matter expert for the Italian tours.  From the little I've seen, the book is 
about the structure, operation and social aspects of kitchens and dining 
rooms in Renaissance Italy rather than a cookbook.  Johnna may have a better 
handle on it than I.

Bear

-----Original Message----- 

Cooking and Eating in Renaissance Italy: From Kitchen to Table
by Katherine A. McIver
Rowman & Littlefield Studies in Food and Gastronomy
Hardcover
Due out December 16, 2014

Anyone hears any skuttlebutt about this book? Johnna?

Urtatim (that's oor-tah-TEEM)