the merchant of prato

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The Merchant Of Prato

Author : Iris Origo
ISBN : 9780241303818
Genre : Biography & Autobiography
File Size : 44. 13 MB
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Francesco di Marco Datini, the 14th-century Tuscan merchant who forms the subject of Iris Origo's study, has now probably become the most intimately accessible figure of the later Middle Ages. In 1870 the whole astonishing cache, containing some 150,000 letters and great numbers of business documents, came to light. Iris Origo drew on this material to paint, in detail, a picture of Italian domestic life on the eve of the Renaissance. The book is rightly celebrated as one of the most engrossing of all modern books on Italian life and history.

The Merchant Of Prato Francesco Di Marco Datini 1335 1410

Author : Iris Origo
ISBN : 0879235969
Genre : Biography & Autobiography
File Size : 82. 29 MB
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Uses letters, account books, ledgers, and other documents to trace the business and personal life of Datini, a successful fourtheenth-century Florentine merchant

The Merchant Of Prato S Wife

Author : Ann Crabb
ISBN : 9780472119493
Genre : Biography & Autobiography
File Size : 27. 32 MB
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The first full study of the life of Margherita Datini illuminates the role and social standing of wives in early modern Italian society

The Merchant Of Prato

Author : Iris Origo
ISBN : MINN:31951P00255696J
Genre : Italy
File Size : 25. 70 MB
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The Merchant Of Prato Francesco Di Marco Datini Revised Edition

Author : Marchioness Iris Margaret ORIGO
ISBN : OCLC:771777950
Genre :
File Size : 78. 27 MB
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Kitchens Cooking And Eating In Medieval Italy

Author : Katherine A. McIver
ISBN : 9781442248953
Genre : Cooking
File Size : 20. 82 MB
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The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.

No Royalty A C Merchant Of Prato

Author : Iris Origo
ISBN : 0224605607
Genre :
File Size : 63. 9 MB
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Francesco di Marco Datini, the 14th-century Tuscan merchant who forms the subject of the Marchesa Origo's study, has now probably become the most intimately accessible figure of the later-Middle Ages. In 1870 the whole astonishing cache, containing some 150,000 letters and great numbers of business documents, came to light. The Marchesa Origo has drawn on this material to paint, in detail, a picture of Italian domestic life on the eve of the Renaissance.

Art And Money

Author : Peter Stupples
ISBN : 9781443884013
Genre : Art
File Size : 80. 12 MB
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Dove Va La Storia Economica

Author : Francesco Ammannati
ISBN : 9788864532875
Genre : Business & Economics
File Size : 35. 9 MB
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Renaissance Education Between Religion And Politics

Author : Paul F. Grendler
ISBN : 0860789896
Genre : History
File Size : 83. 82 MB
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This third volume of articles by Paul F. Grendler explores the connections between education, religion, and politics. It combines detailed research, such as on Erasmus's doctorate and the new schools of the Jesuits and Piarists, with broad overviews of European and especially Italian education. Two of the studies appear here for the first time in English.

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