The Opera of Bartolomeo Scappi (1570)

The Opera of Bartolomeo Scappi (1570)
Author: Terence Scully
Publisher: University of Toronto Press
Total Pages: 801
Release: 2011-01-22
Genre: History
ISBN: 1442692170

Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils, and are exquisitely reproduced in this volume. Scappi's Opera presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza). Terence Scully presents the first English translation of the work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern English audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society.

Feasting & Fasting in Opera

Feasting & Fasting in Opera
Author: Pierpaolo Polzonetti
Publisher: University of Chicago Press
Total Pages: 336
Release: 2021-11-11
Genre: Music
ISBN: 022680500X

Feasting and Fasting in Operashows that the consumption of food and drink is an essential component of opera, both on and off stage. In this book, opera scholar Pierpaolo Polzonetti explores how convivial culture shaped the birth of opera and opera-going rituals until the mid-nineteenth century, when eating and drinking at the opera house were still common. Through analyses of convivial scenes in operas, the book also shows how the consumption of food and drink, and sharing or the refusal to do so, define characters’ identity and relationships. Feasting and Fasting in Opera moves chronologically from around 1480 to the middle of the nineteenth century, when Wagner’s operatic reforms banished refreshments during the performance and mandated a darkened auditorium and absorbed listening. The book focuses on questions of comedy, pleasure, embodiment, and indulgence—looking at fasting, poisoning, food disorders, body types, diet, and social, ethnic, and gender identities—in both tragic and comic operas from Monteverdi to Puccini. Polzonetti also sheds new light on the diet Maria Callas underwent in preparation for her famous performance as Violetta, the consumptive heroine of Verdi’s La traviata. Neither food lovers nor opera scholars will want to miss Polzonetti’s page-turning and imaginative book.

The Opera Lover's Cookbook

The Opera Lover's Cookbook
Author: Francine Segan
Publisher: Harry N. Abrams
Total Pages: 0
Release: 2006-11-01
Genre: Cooking
ISBN: 9781584795360

"Each chapter of Opera Lover's Cookbook presents a culinary performance--an elegant five-course dinner, a brunch, a dessert party--scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain--Carmen, Il Barbiere di Siviglia, Don Giovanni--are the exotic backdrop for a tapas fiesta. The far-flung locales of Puccini's La Boh?me, Madama Butterfly, Tosca, and Turandot inspire an eclectic international buffet. A rustic Italian dinner is orchestrated to the strains of Verdi's Traviata. And Gilbert and Sullivan, of course, provide the overture for an English-style pub supper"--Publisher website (November 2006).

Opera

Opera
Author: Bartolomeo Scappi
Publisher:
Total Pages: 311
Release: 1596
Genre: Cooking
ISBN:

Opera Patisserie

Opera Patisserie
Author: Cedric Grolet
Publisher: Abrams
Total Pages: 487
Release: 2020-10-06
Genre: Cooking
ISBN: 1647002419

The latest French patisserie cookbook from award-winning French pastry chef Cédric Grolet Opéra Pâtisserie marks the entrance of the most talented pastry chef of his generation, Cédric Grolet, into the world of boulangerie-pâtisserie. This book coincides with the opening of his new shop in the Opéra district in the heart of Paris. Far from the haute couture pastries designed at palace hotels, with Opera Pâtisserie, Grolet returns to the essentials with a collection of hearty and accessible recipes. Follow your senses through the pages to discover the very best French recipes for viennoiseries, breads, biscuits, pastries, and frozen fruit sorbets. From croissant to mille-feuille, from tarte tatin to .clairs, the book features 100 fully illustrated desserts we all love. Recipes are organized into chapters that follow the rhythm of the day. At 7 a.m., it’s time for viennoiseries and breads; at 11 a.m., it’s pastries; at 3 p.m., desserts and frozen fruits; and at 5 p.m., it’s time for the final batch of bread. Opéra Pâtisserie is the indispensable book for every pastry lover!

The Metropolitan Opera Cookbook

The Metropolitan Opera Cookbook
Author: Jules Jerome Bond
Publisher: Stewart, Tabori, & Chang
Total Pages: 244
Release: 1988
Genre: Cooking
ISBN: 9781556700392

Features 180 recipes from past and present stars of the chorus and orchestra of the New York Metropolitan Opera, including Luciano Pavarotti, Marilyn Horne, and Maria Callas. Includes brief biographies, 200 photographs, and more. "The ultimate operatic dining experience".--Harper's Bazaar.

Food and Knowledge in Renaissance Italy

Food and Knowledge in Renaissance Italy
Author: Deborah L Krohn
Publisher: Routledge
Total Pages: 268
Release: 2016-04-15
Genre: Art
ISBN: 1317134567

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.

Opera Lives

Opera Lives
Author: Linda Kitchen
Publisher: Spiramus Press Ltd
Total Pages: 272
Release: 2018-11-01
Genre: Biography & Autobiography
ISBN: 1910151564

What makes an opera singer? And where in the making of a performance is the identity of the singer themselves? Linda Kitchen goes behind the scenes with prominent voices who have valuable insight about the world of opera, discussing what it means to be a performer, how they got into the profession and how who they are affects how they perform. Illustrated with photos of the artists in places that lend meaning to their lives by renowned photographer Nobby Clark. Contents Biographies - La favorite, Donizetti Prologue - Noises, Sounds & Sweet Airs, Nyman Act One ‘Shoving us from the jetty’ Scene One - Family background The Captain’s Daughter, Cui Scene Two - School days The Wandering Scholar, Holst Scene Three - Defining moment Sonntag aus Licht, Stockhausen Scene Four - Singing study Les arts florissants, Charpentier Scene Five - Preparing Bang!, Rutter Act Two ‘Carry on – it’s going very well’ Scene One - The unfolding The Rake’s Progress, Stravinsky Scene Two - Learning the score La Conquista, Ferrero Scene Three - Warming up La Sonnambula, Bellini Scene Four - The feeling of singing La Rondine, Puccini Act Three ‘No good playing Mime as if you’re Brad Pitt’ Scene One - Character, text, drama The Jewels of the Madonna, Wolf-Ferrari Scene Two - Body work The Nose, Shostakovich Scene Three - The essence The Lighthouse, Maxwell Davies Scene Four - Problems Trouble in Tahiti, Bernstein Scene Five - Humour Comedy on the Bridge, Martinů Intermission - by Thomas Allen Paradise Lost, Penderecki Act Four ‘Goodies and Baddies’ Scene One - People around you The Dangerous Liaisons, Susa Scene Two - Composers From Morning to Midnight, Sawer Scene Three - Conductors Der Corregidor, Wolf Scene Four - Directors Der Schauspieldirektor, Mozart Scene Five - Designers Powder her Face, Adès Scene Six - Agents Les Pêcheurs de Perles, Bizet Scene Seven - Reviewing reviewers War and Peace, Prokofiev Act Five ‘Bowls of sushi on a conveyor belt’ Scene One - Changing paths The New Moon, Romberg Scene Two - Legacy Il ritorno d’Ulisse in patria, Monteverdi Scene Three - Family The Man Who Mistook His Wife for a Hat, Nyman Scene Four - Life beyond the job Il rè pastore, Mozart Scene Five - The future The Medium, Menotti Scene Six - Advice Le donne curiose, Wolf-Ferrari Epilogue - Hänsel und Gretel, Humperdinck

Meals, Music, and Muses

Meals, Music, and Muses
Author: Alexander Smalls
Publisher: Flatiron Books
Total Pages: 338
Release: 2020-02-25
Genre: Cooking
ISBN: 1250241006

Iconic chef and world-renowned opera singer Alexander Smalls marries two of his greatest passions—food and music—in Meals, Music, and Muses. More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes. Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy. Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.