1604 records matched your query
06990aam a2200517 i 4500 001 9CEC40A0FC8011EE9ABF7B513DECA4DB 003 SILO 005 20240417010124 008 231121t20232023it a b 001 0 eng d 020 $a 8892902628 020 $a 9788892902626 035 $a (OCoLC)1410323498 040 $a ZVP $b eng $e rda $c ZVP $d ZVP $d C3L $d IND $d OCLCF $d OCLCO $d NUI $d SILO 041 0 $a ita $a fre $a ita 043 $a ae----- $a a------ $a f------ $a ae----- 050 4 $a T44 $b .R43 2023 245 04 $a The recipe from the XIIth to the XVIIth centuries : $b Europe, Islam, Far East / $c edited by Bruno Laurioux and Agostino Paravicini Bagliani. 246 3 $a Recipe from the twelfth to the seventeenth centuries 264 1 $a Firenze : $b SISMEL ; $c 2023 300 $a vii, 581 pages : $b illustrations ; $c 21 cm 490 1 $a Micrologus' library ; $v 116 490 0 $a Transcultural conferences of the International Union of Academics ; $v 9 $a Transcultural conferences of the International Union of Academics ; $v 9 520 $a "Between the XIIth and the XVIIth centuries, the recipe was one of the most usual ways to spread scientific and technical knowledge as medicine and cookery, alchemy and magic, dyeing, metallurgy and cosmetics in Western Europe as in Islamic and Eastern countries. A large number of recipe books are still preserved in libraries all around the world: for the only western medieval cookery, we can estimate the existing recipes at more than 15.000. One of the most important cultural centers of production was probably the court, as courts of England, France, Burgundy and Savoy and, of course, the papal court at Rome or Avignon. Inspite of some pioneering publications from the interwar and postwar period, this vast field of research has not been the subject of as many works as the importance of recipes in the cultural life of pre-contemporary societies might have led one to expect. The aim of the present volume is to propose a step forward in the scientific study of recipes by privileging the dialogue in a transcultural perspective in the different fields where they are of some importance"-- $c Back cover. 546 $a Contributions in English, French, and Italian. 504 $a Includes bibliographical references and indexes. 505 00 $t Conclusion / $r Agostino Paravicini Bagliani. $t International Union of Academies / $r Jean-Luc De Paepe -- $t Writing and reading the recipe. $t Mesure et mesures dans les livres de cuisine de l'Occident islamique meÌdieÌval / $r Marianne Brisville ; $t On form and content: medieval culinary recipe-poems in Arabic / $r Limor Yungman ; $t Culinary recipes and their readership in the Italian renaissance / $r Antonella Campanini ; $t Gens experts & non suspects: apprenticeship in the cooks', charcutiers', and caterers' guilds of Paris, 1475-1599 / $r Ryan Whibbs ; $t Mesure du temps dans les livres de cuisine du XVIIe sieÌcle: "sensuous technology" et deÌleÌgation technique / $r Gianenrico Bernasconi -- $t The boundaries of a genre. $t The aping of culinary recipes in magical texts: the case of the Flos Naturarum and the KitaÌb al-IstijlaÌb (Liber de quatuor confectionibus) / $r Charles Burnett , Liana Saif ; $t "Qui accipit quod debet et miscet sicut debet, procedit inde quod debet procedere". Les recettes alchimiques meÌdieÌvales arabes et arabo-latines (IXe-XIIIe sieÌcles) / $r SeÌbastien Moureau ; $t The secrets of cook: 'Tours de Main' and tours de force in the collections of recipes from the twelfth to the seventeenth centuries / $r Bruno Laurioux ; $t The role of culinary knowledge in Marsilio Ficino's recommendations of Consilio contro la pestilentia / $r Wanessa Asfora Nadler ; $t Between the lines of a recipe book. $t Cookery, alchemy, cosmetics, metallurgy and medicine in the Renaissance Ferrara (Italy) / $r Federica Badiali, Pietro Baraldi ; $t Between the theory and practice of the XVth-century Italian confectionery. Manufacturing sweets in the light of recipes by Quirico de Augustis (1492) / $r RafaÅ Hryszko ; $t Jean BruyeÌrin-Champier's De re cibaria as a collection of recipes / $r Wendy Pfeffer ; $t Recipes from an Italian manuscript of the XVth-century. / $r Francesca Pucci Donati -- $t Identity and recipe. $t The concept of the recipe in ancient China / $r Françoise Sabban ; $t La recette de "preÌparation des tresses" du KitaÌb al-tÌ£abiÌh̲ et sa similitude avec le pain tresseÌ "challah" des juifs / $r HeÌleÌne Jawhara PinÌer ; $t Le recueil du cuisinier Hotin dans les manuscrits du meÌnagier de Paris: des recettes "bourguignonnes"? / $r Yann Morel ; $t The own and the foreign. Traces of local, regional and national cuisines in medieval and early modern recipes / $r Barbara DenicoloÌ ; $t From staple food to regional specialty. Stockfish recipes of the Alpine area from the XVth to the XIXth century / $r Barbara DenicoloÌ ; $t From Polish soups to English dough. Designations of origin and their significance in early modern recipes / $r Marlene Ernst -- $t Recipes and practices. $t Les recettes salernitaines entre expeÌrience et theÌorie / $r Mireille AuseÌcache ; $t AÌ propos d'une recette du Platine en françois / $r Madeleine FerrieÌres ; $t Les experimenta de conjuration des esprits dans un manuscrit Italien de la fin du XVe sieÌcle (Florence, BML, Plut. 89 sup. 38) / $r Julien VeÌroneÌse ; $t "Chemiatri" di dio: i frati Gesuati, le loro ricette e la distillazione dell'acquavie / $r Isabella Gagliardi ; $t Orphelins du savoir-faire: la recette en eÌdition numeÌrique et au laboratoire "Making and Knowing" / $r Tillmann Taape ; $t Ps.-Mesue's Antidotarium sive Grabadin and renaissance recipes collections: a preliminary overview of the Fortleben of an authorative pharmaceutical text / $r Iolanda Ventura ; $t Fabriquer la couleur: des recettes pour teindre, pour peindre ou pour reÌver? / $r Michel Pastoureau ; $t Conclusion / $r Agostino Paravicini Bagliani. 650 0 $a Formulas, recipes, etc. $x Early works to 1800. 650 0 $a Cooking $x Early works to 1800. 650 0 $a Formulas, recipes, etc. $z Europe $x Early works to 1800. 650 0 $a Formulas, recipes, etc. $z Islamic countries $x Early works to 1800. 650 0 $a Formulas, recipes, etc. $z East Asia $x Early works to 1800. 650 7 $a Cooking $2 fast $0 (OCoLC)fst01754966 650 7 $a Formulas, recipes, etc. $2 fast $0 (OCoLC)fst01753650 651 7 $a East Asia $2 fast $0 (OCoLC)fst01243628 651 7 $a Europe $2 fast $0 (OCoLC)fst01245064 651 7 $a Islamic countries $2 fast $0 (OCoLC)fst01244130 655 7 $a Early works $2 fast $0 (OCoLC)fst01411636 710 2 $a SocietaÌ internazionale per lo studio del Medioevo latino, $e publisher. 710 2 $a Edizioni del Galluzzo, $e publisher. 710 2 $a Union acadeÌmique internationale, $e sponsor. 700 1 $a Laurioux, Bruno, $e author. $e author. 700 1 $a Paravicini Bagliani, Agostino, $e author. $e author. 830 0 $a Micrologus' library ; $v 116. 941 $a 1 952 $l OVUX522 $d 20240417024253.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=9CEC40A0FC8011EE9ABF7B513DECA4DBInitiate Another SILO Locator Search