Food and Knowledge in Renaissance Italy
Regular price
€192.20
14 days return policy
Shipping & Delivery
A01=Deborah L Krohn
Age Group_Uncategorized
Age Group_Uncategorized
artisanal knowledge transmission
Author_Deborah L Krohn
automatic-update
B09=Dr. Allison Levy
Bartolomeo Scappi
Bird's Eye
Bird’s Eye
Book III
Category1=Non-Fiction
Category=ACND
Category=AGA
Category=AKLB
Category=AKX
Category=WB
cookbook
cooking
COP=United Kingdom
culinary history
Culinary Recipes
Culinary Texts
Delivery_Delivery within 10-20 working days
early modern
early modern Europe
eq_art-fashion-photography
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Food Knowledge
Germanisches Nationalmuseum
history of food
history of knowledge
illustrated books
illustrated cookbooks analysis
intellectual history
Jost Amman
Kitchen Block
Language_English
Lilly Library
material culture research
Michele Tramezzino
Nordiska Museet
PA=Available
Papal Conclave
Paul III
Pirro Ligorio
Pope Paul Iii
Price_€100 and above
PS=Active
Pur Le
Recipe Collections
Renaissance Architectural Treatises
Renaissance kitchen illustration study
Scappi's Opera
Scappi’s Opera
Serrated Knife
sixteenth century
softlaunch
Speculum Romanae Magnificentiae
Tacuinum Sanitatis
the kitchen
Undated Edition
visual culture
visual culture studies
visual studies
Wild Ducks
Product details
- ISBN 9781409446712
- Weight: 850g
- Dimensions: 174 x 246mm
- Publication Date: 28 Nov 2015
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
Secure
checkout
Fast Shipping
Easy returns
Though Bartolomeo Scappi's Opera (1570), the first illustrated cookbook, is well known to historians of food, up to now there has been no study of its illustrations, unique in printed books through the early seventeenth century. In Food and Knowledge in Renaissance Italy, Krohn both treats the illustrations in Scappi's cookbook as visual evidence for a lost material reality; and through the illustrations, including several newly-discovered hand-colored examples, connects Scappi's Opera with other types of late Renaissance illustrated books. What emerges from both of these approaches is a new way of thinking about the place of cookbooks in the history of knowledge. Krohn argues that with the increasing professionalization of many skills and trades, Scappi was at the vanguard of a new way of looking not just at the kitchen-as workshop or laboratory-but at the ways in which artisanal knowledge was visualized and disseminated by a range of craftsmen, from engineers to architects. The recipes in Scappi's Opera belong on the one hand to a genre of cookery books, household manuals, and courtesy books that was well established by the middle of the sixteenth century, but the illustrations suggest connections to an entirely different and emergent world of knowledge. It is through study of the illustrations that these connections are discerned, explained, and interpreted. As one of the most important cookbooks for early modern Europe, the time is ripe for a focused study of Scappi's Opera in the various contexts in which Krohn frames it: book history, antiquarianism, and visual studies.
Deborah L. Krohn is Associate Professor and Director of Masters Studies at Bard Graduate Center in New York City, USA.
