Renaissance Art and Architecture Notes
The proliferation of portraiture and its significance
The depiction of nudes
Nudity in medieval art
Imitation of nature was a primary goal
Pagan scenes and myths were popular subjects with no
apologies to the Church
The Italian Renaissance Notes
Why in Italy at this Time?
Revival of Commerce and Town Building was more
intense in Italy
Feudalism had less of a grip on Italy
Two competing lords for control of Italy were losing
Presence of antiquity was stro
Polenta and Pasta dishes Recipies Notes
large squares of pasta
Pasta + tomato sauce + meat + mozzarella/besciamella
All covered with parmesan & leaves of basilico
Traditionally a north Italian food
Very good in winter
Basic Pasta Notes
Who Invented Pasta?
The Chinese, The Italians or the Indians?
The Chinese Eaten pasta as far back at 5,000 BC.
The origins of 'macaroni' in Italy go back as far as the
time of the Ancient Romans who gave the credit to the
Hollandaise Butter Sauce Notes
Hollandaise sauce is an emulsion of butter and lemon juice. Egg
yolks are used as the emulsifying agent. Usually seasoned with
salt and cayenne pepper.
Properly made, the sauce
is smooth and creamy.
The flavor should be rich
Renaissance Politics Notes
Same pattern and problems as those of the Greek city-states
Inter-city warfare led to new advances in diplomacy
- balance of power
Northern Italian communes
The Peace of Lodi (1454)
Rome, Venice, Milan, Florence, and the Kingdom
Renaissance Education and Philosophy Notes
Various types of humanism
Great fervor displayed in finding and collecting old
Leads to critical examination of documents
Education produces moral uplift
A true liberal edu
Espagnole sauce Notes
Espagnole sauce is prepared from
vegetables and herbs that are cooked
in a brown roux, a dark stock such as
beef, and then a tomato pure.
The sauce is left to simmer for around two hours until it reduces to
a thick br
Veloute based Sauces Notes
Veloute uses a slightly darker roux (the roux is toasted longer
to a slight brown color), and a white stock such as chicken or fish.
Again, use the 1:1 ratio = 1 cup liquid (stock) per 1 ounce of Roux
Veloute based Sauces
The Mother Sauces Recipies Notes
History of the Mother Sauces
All sauces in cooking are derived from five basic sauces, called
the Mother Sauces.
The mother sauces were traditionally prepared in huge quan
The Renaissance Papacy Notes
Loss of influence over European nation-states
Decline in moral prestige and leadership
Pope Julius II (1503-1513)
Popes as patrons of Renaissance art
-Leo X (1513-1521)
Nepotism used to promote family interest
IX. Spread of Hu