Alonso Sanchez Coelho's marzipans: on the question of desserts of the Mediterranean cuisine of the sixteenth century
DOI:
https://doi.org/10.52575/2687-0967-2021-48-3-627–633Abstract
The article is devoted to the study of everyday life at the court of King Philip II of Spain. The author focuses on the desserts of the Mediterranean cuisine of the second half of the XVI century, in particular, marzipans. Marzipans are a traditional Christmas treat of the countries of the Mediterranean basin. Recipes for its production are included in the culinary collections of the XIII–XVII centuries many countries of Western Europe: Spain, Portugal, Italy, England. Its composition is simple-almonds, sugar, rose water, but it was these ingredients that made it a status dish. The painting «Royal Feast» by Alonso Sanchez Coelho shows the serving of this dish at the court of King Philip II of Spain. The marzipan pie/cake is exquisitely decorated. The painter shows the intimacy of what is happening, and at the same time the family unity at the table, where among the dishes there is also marzipan. The canvas by Alonso Sanchez Coelho allows you to recreate everyday life at the court of Philip II, where among other markers of the social status of the elite of Spain, marzipan also acts.
Downloads
References
Дефурно М. 2004. Повседневная жизнь Испании золотого века. М., Молодая гвардия, Палимпсест, 313.
Похлебкин В.В. 1988. О кулинарии от А до Я: словарь-справочник. Минск, Полымя, 224.
Ребора Дж. Происхождение вилки: история правильной еды. М., КоЛибри, 2007. 219 с.
Albala K. 2007. The Banquet: Dining in the Great Courts of Late Renaissance Europe. Urbana and Chicago, University of Illinois Press, 223.
Albala K. 2006.Cooking in Europe, 1250–1650. Westport, Connecticut, London, Greenwood Press, 153.
Albala K. 2003. Food in Early Modern Europe. London, Greenwood Press, 280.
Albala K. 2002.Eating Right in the Renaissance. Berkeley – Los Angeles – London, University of California Press, 316.
Albala K. 2000. Southern Europe. The Cambridge World History of Food. Cambridge, Cambridge University Press, 1–2. Vol. 2. 1040: 1207–1210.
An Anonymous Andalusian Cookbook of the 13th Century Translated by Charles Perry. URL: http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian_contents.htm (дата обращения: 20.02.2021).
Bendiner K. 2004. Food in Painting. From the Renaissance to the Present. London, Reaktion Books, 238.
A Book of Cookrye. 1591. Very Necessary for all such as delight therin. Gathered by A. W. London Printed by Edward Allde, URL: http://www.medievalcookery.com (дата обращения: 20.02.2021).
Buriti Hosokawa A. 2006. O Tratado da Cozinha Portuguesa – Códice I.E 33: Aspectos Culturais e Linguísticos. São Paulo: Universidade de São Paulo, 402. URL: http://www.teses.usp.br/teses/disponiveis/8/8142/tde-03102007-135654/ (дата обращения: 20.02.2021).
A Closet for Ladies and Gentlevvomen. 1608. Or, The Art of Preseruing, Conseruing, and Candying. With the manner hovve to make diuers kinds of syrups: and all kind of banqueting stuffes. London: Printed [by F. Kingston] for Arthur Iohnson, dvvelling neere the great north dore of Paules, / Edited and Annotated by Johnna H. Holloway. URL: http://www.medievalcookery.com/notes/1608closet.pdf (дата обращения: 20.02.2021).
Glossary of Medieval & Renaissance Culinary Terms. URL: http://www.pbm.com/~lindahl/food.html, http://www.xmarks.com/site/www.medievalcookery.com/ (дата обращения: 21.02.2021).
Cosman M. P. 1981. Medieval Holidays and Festivals: A Calendar of Celebrations London, Charles Scribner's & Sons, 136.
Day I. 1997. The Art of Confectionery. In: Brown P., Day I. The Pleasures of the Table. Ritual and Display in the European Dining Room 1600–1900: an exhibition at Fairfax House, York, 1st September to 20th November 1997. Castlegate, York, York Civic Trust, 96.
Dobrzycka A. 1967. Malarstwo hiszpańskie XIV–XVIII wieku w zbiorach polskich. Katalog wystawy. Muzeum Narodowe w Poznaniu. Poznań, 161.
Manual de mujeres en el cual se contienen muchas y diversas recetas muy buenas. URL: http://www.cervantesvirtual.com (дата обращения: 25.01.2021).
Manual of Women in which is contained many and diverse very good recipes. URL: http://www.larsdatter.com/manual.htm (дата обращения: 25.01.2021).
Nola R. de Libre del Coch. URL: http://www.florilegium.org/?http//www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html (дата обращения: 21.02.2021).
Rebora J. 2001. Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe. N.Y., Columbia University Press, 219.
Santich B. 1995. The original Mediterranean cuisine. medieval recipes for today. Prospect Books, 178.
Strong R. 2002. 2003. Feast. London: Jonathan Cape, Pimlico, 349.
Um tratado da cozinha portuguesa do século XV / [Coleção de receitas, algumas bastante originais, para o preparo das mais variadas iguarias] Lochac Cooks' Guild. URL: http://www.sca.org.au/cooks/Pages/articles/Faerisa/portuguese15thC.html (дата обращения: 21.02.2021).
A Treatise of Portuguese Cuisine from the 15th Century [Collection of recipes, some very original, for the preparation of most varied delicassies] This Translation by Baroness Faerisa Gwynarden. URL: http://www.medievalcookery.com/notes/tratado.html (дата обращения: 21.02.2021).
Abstract views: 111
Share
Published
How to Cite
Issue
Section
Copyright (c) 2021 Via in tempore. History and political science
This work is licensed under a Creative Commons Attribution 4.0 International License.
