Renaissance Italy’s art, literature, and culture continue to fascinate. The domestic life has been examined more in recent years, and this book reveals the preparation, eating, and the sociability of dining in Renaissance Italy. It takes readers behind the scenes to the Renaissance kitchen and dining room, where everyday meals as well as lavish banquets were prepared and consumed. Katherine McIver considers the design, equipment, and location of the kitchen and food prep and storage rooms in both middle-class homes and grand country estates. The diner’s room, the orchestration of dining, and the theatrical experience of dining are detailed as well, all in the context of the renowned food and architectural scholars of the day.
|Publisher:||Rowman & Littlefield Publishers, Inc.|
|Series:||Rowman & Littlefield Studies in Food and Gastronomy Series|
|Product dimensions:||6.00(w) x 9.00(h) x 0.80(d)|
About the Author
Katherine McIver is a professor emerita of art history at the University of Alabama at Birmingham. She is the author of Women, Art, and Architecture in Northern Italy, 1520-1580: Negotiating Power (winner of a Society for the Study of Early Modern Women Book Award), the editor and contributorof Wives, Widows, Mistresses, and Nuns in Early Modern Italy: Making the Invisible Visible through Art and Patronage (2012), and has also written about dining in Gastronomica and New Perspectives on the Early Modern Italian Domestic Interior.
Table of ContentsList of Illustrations
1: The Renaissance Kitchen and the Experience of Dining, an introduction
2: From Kitchen to Table in the Late Middle Ages
3: The Renaissance Cook and his Kitchen
4: Meals, Mealtimes and Menus
5: From Kitchen to Table: The Art of Dining
6: The Next Century in the Kitchen and at the Table, a final word
About the Author