Alternately titled “wherein we learn the Italian art of how to use a salad recipe to insult both the Germans and the English”. Intro The expressions “throw shade“, “throwing shade“, or simply “shade“, are slang terms for a certain type of insult, often nonverbal. Anna Holmes called shade “the art of the sidelong insult”. Merriam-Webster defines it … More Throwing Shade Renaissance Style
Renaissance Meals People in the Italies during the Renaissance loved a good handbook; we have massive amounts of prescriptive literature about everything from how to raise a family (Leon Battista Alberti’s Della Famiglia), to how to be a good artist (Cennino Cennini’s Il Libro dell’Arte), to how not to be generally disgusting (Galateo by Giovanni … More Renaissance Mealtime
As we are planning for Gulf Wars, I’d like to take some time to address how people on the peninsula ate during the Renaissance (1350-1600). During the Renaissance, Italy had the most skilled, well known and creative cooks in Europe. They took Italian fine dining to new levels of refinement and prestige. Large, elaborate banquets … More Italian Renaissance Meals
Imagine feasting in this pavilion… On authentic Italian Renaissance dishes such as pork sausages cooked in wine, Rose & lavender drinks, tagliatelle pasta, fried spinach, and lamb meatballs. Would you like to make these at home? Find the recipes at the link below: https://italianrenaissancesalon.wordpress.com/2015/03/12/italian-lunch-feast-recipes/ Then join us on Artisan’s Row at Gulf Wars for … More Historical Italian Feast Recipes
RECIPES FROM LIBRO DI CUCINA DEL SECOLO XIV Suggestions for meats and sauces along with links to any modern versions of the recipe: III. Agliata. Agliata a ogni carne, toy l’aglio e coxilo sotto la braxa, poi pestalo bene e mitili aglio crudo, e una molena de pan, e specie dolçe, e brodo; e maxena … More Recipes from Libro di cucina del secolo XIV
I’m perusing recipes from the 14th and 15th Centuries in northern and central Italy when I come across two great texts, one of which I posted about earlier this year, and this one, the Anonimo Toscano. Here are a few of the translated recipes that I’d like to try. My favorites are Nucato and Stuffed Peacock … More Recipes from Anonimo Toscano
A Recipe from Libro di cucina (Anonimo Veneziano, 14th/15th c.) * — This version based on: Ludovico Frati (ed.): Libro di cucina del secolo XIV. Livorno 1899. * — Other edition in: E. Faccioli: Arte della cucina. Milano 1966, Vol. I, 59-105. (useful notes!) Ambroyno Se tu voy fare ambroyno, toy polastri e smenbrali, toy … More A Recipe From the 14th Century Anonimo Veneziano
Why am I posting about the Romans on a site dedicated to re-creating a woman of the Renaissance (Venice/ Ferrara/ Florence 1400-1600)? Because Giata would have been obsessed with these tidbits as well 🙂 Of course, we have more information about the Romans than those curious Renaissance ragazzi. In the spirit of anachronism I do not … More Roman Obsession
So, lately I’ve been on a food and herb kick. I thought I’d share a couple recipes that I’ve come across to whet your appetite for my two upcoming posts of research papers on Florentine herbal recipes and Greco-Roman beverages 🙂 Recipes from Roman Britain Pear Patina Serves 4 •1½ lb firm pears. •10fl oz … More Recipes from Roman Britain
Does the modern prevelance of gastric bypass surgery, breast augmentation, and diet pill infomercials make you wonder if we are the only society obsessed with physical appearance? Well, wonder no more. While we grew up with afterschool specials on the dangers of anorexia and bullemia, the Romans… did not. Read below for an interesting list that I … More Lose Weight The (Ancient) Roman Way
La Bella Donna 