Overview

Full Product Details

9781322475967

Table of Contents

Reviews

McIver s book is an excellent resource for teachers and students addressing the topic for the first time. All aspects of food preparation and consumption in Renaissance Italy are covered thoroughly with richness of details and information. McIver efficiently uses a variety of sources (cookbooks, letters, inventories) to offer a multifaceted view of the Renaissance kitchen. The division in chapters and sections makes it anyone to learn more about this fascinating period of culinary history.--Barbara Garbin, Visiting Assistant Professor, Skidmore College

Author Information

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.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available