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From appetizers to desserts, the rustic to the refined, here are
more than two hundred recipes from ancient Rome tested and updated
for today's tastes. With its intriguing sweet-sour flavor
combinations, its lavish use of fresh herbs and fragrant spices,
and its base in whole grains and fruits and vegetables, the cuisine
of Rome will be a revelation to serious cooks ready to create new
dishes in the spirit of an ancient culture.
Written by one of Italy's most eminent scholars of music, this book
explores music's place in the cultural, artistic, and literary life
of medieval Italian courts, paying particular attention to the
influence of French culture on Italian artistic and musical
traditions.
In the first of three elegant essays, Gallo examines the
troubadours who traveled to northern Italian courts from Provence
during the thirteenth century. He discusses their performance
practices, the verbal and musical sophistication of their songs,
and their role in the daily life of courtiers at Genoa, Ferrara,
and Monferrato. The second essay concerns the now dispersed
collection of the Visconti library at Pavia. Here, Gallo examines
how this collection expressed the tastes of the fourteenth-century
court of Giangaleazzo Visconti, how French arts were imported and
imitated at Pavia, and the effects this had on music heard at the
court. In the final essay, Gallo looks at the fifteenth-century
tradition of improvised music, and especially the virtuoso lute
player Pietrobono. Mythologized in literary circles of his day,
Pietrobono becomes a point of departure for a discussion of the
entire vision of music of Italian humanists, from Guarino Veronese
to Aurelio Brandolini.
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