Signed in as:
- Rooms & Suites
- Photos & Press Office
- Our Team & Local History
- The Inn & film shot here
- The Wedding Barn
- Our World Charity Work
Signed in as:
These recipes and curriculum are dedicated to Italian-American, Dr. Philip Mazzei, whose contribution was acknowledged by John F. Kennedy in his book A Nation of Immigrants, in which he states that: “The great doctrine “All men are created equal” and incorporated into the Declaration of Independence by Thomas Jefferson, was paraphrased from the writing of Philip Mazzei, an Italian-born patriot and pamphleteer, who was a close friend of Jefferson invited to America to live next door to him. A few alleged scholars try to discredit Mazzei as the creator of this statement and idea, saying that "there is no mention of it anywhere until after the Declaration was published." This phrase appears in Italian in Mazzei's hand, written in Italian, several years before the writing of the Declaration of Independence. Mazzei and Jefferson often exchanged ideas about true liberty and freedom. No one man can take complete credit for the ideals of American democracy.
Filippo Mazzei (Italian pronunciation: [matˈtsei], but sometimes erroneously cited with the name of Philip Mazzie; Poggio a Caiano, December 25, 1730 – Pisa, March 19, 1816) was an Italian physician, winemaker, and arms dealer. A close friend of Thomas Jefferson, Mazzei acted as an agent to purchase arms for Virginia during the American Revolutionary War.
Making the bread recipe for pizza dough, stecca, Italian loaves, stromboli dough, the Pompeii loaf, calzone dough, etc.
For the gravy (red tomato sauce) and toppings or fillings
Preheat oven to 425°. Whisk water, oil, sugar & yeast in a bowl. Allow yeast to proof & foam up to 15 minutes. Sift flours, parmesan & dried herbs into a bowl, add flour mixture into the yeast mixture, & mix with hands. Gently knead the dough until it comes together. On a floured surface, roll out dough to the shape of your pan. Scatter polenta granules across the pan evenly. Add pizza sauce on top or homemade pesto. Top with 12 ounces of shredded cheese, then sliced tomatoes, thickly sliced pepperoni, ham, steak or veggies, and a dash of pepper, or whatever you enjoy.
Bake for 15-25 minutes, depending on how soft or crisp you like.
A nice salad from Greece to go with it: Eliniki Salata
Travel to Naples and the Amalfi Coast, as well as other locations of Venice, Sicily, Milan, Parma, and Rome, designed by Italian-Americans with Italian roots! Join The Presidential Culinary Museum® and Presidential Service Center™ a DBA of The Inn of the Patriots™, LLC, and discover Italy and real Italian food without the mass of the fake items marketed to the public today.
Experience the truth of mouth-watering cuisine, homemade pizza doughs, making our own Limoncello in a class (with the world-known lemons of this region), exacting regional cheeses, local San Marzano (the most well-known and written about tomato of the area) tomatoes and cry with a glass of vino or Prosecco because it is so good. This will be an emotional, social journey of a lifetime. At night, LUXURIATE in a world-class villa by the cliffs of the Mediterranean sea near Naples. Let's make buffaletta mozzarella by hand, homemade pizzas, paint at night with a glass of wine, and send home your masterpiece as well as visit the wineries and toast together... Enjoy Mount Vesuvius and Pompeii, the gorgeous Amalfi Coast, Sorrento - the land of sirens which enchanted Homer, Naples (Napoli), or the Isle of Capri by hydrofoil to mention just a few. In this class, you will also learn about the Mongiello Law in the European Union is a criminal offense, Product of Italy, Senator Colomba Mongiello, and more.
Always a perfect balance of personal time, cooking & farm classes.
It's on - like Donkey Kong!
Enjoy learning how to make Bruschetta, Panini, Focaccia, Thin Crust Round Pizzas, Deep Dish Thick Sicilian (Chicago Style), Neopolitan, Margherita, Stecca, Bread, Loaves, Rolls, Breadsticks, Grissini, Sandwiches with Focaccia, Calzone, and Stromboli and then dine and eat during our two-hour class. We also showcase how to open up your own Panera Bakery in your home and begin producing up to 20 different loaves, Boule, bread, and rolls.
The water buffalo of Campania is pictured above and here is a salad of heirloom tomatoes with mozzarella, olive oil, asiago galette, stuffed green olives, and tabbouleh.
Buffalo mozzarella (Italian: mozzarella di bufala) is mozzarella made from the milk of the domestic Italian water buffalo. It is a product traditionally produced in Campania, especially in the provinces of Caserta and Salerno.
Many have heard of the Gulf of Naples and Sorrento, which is an Italian American cheese company. Most all were taught about Vesuvius, the lava, and Pompeii.
The region of Campania is made up of five, smaller areas. One is where Chef Marti's family is from, St. Agata Irpina, near Solofra.
Chef Mongiello dedicates his Italian classes in making pizzas to his mentor, the late, Frank Panzone (Panzone's Pizza of New Jersey). Frank always knew he had what it took to create a White House Chef.
1.0 GENERAL INFORMATION
You are welcomed to take any of the classes individually if you like - or all twelve in the semester. They are $99.00 each and payment can be made at the main Culinary Academy page here. If you miss a class you can just watch the video recording later!
Italian cuisine draws from food-based traditions that have developed over the centuries-spanning Italy and America's political, cultural, and social formation. Did you know that Italians never used or ate tomatoes? This course will introduce the student to the foundational food and wine traditions that unite the Italian peninsula with America as well as the traditions that distinguish regional and historical differences. Key concepts focus on the development of unchanging traditions and their cultural significance in contemporary society. Recipes are subject to changes according to the availability of fresh ingredients.
The course begins with an overview of the Italian and American regional traditions, where foods come from, and key pantry staples. In-depth cooking lessons explore topics such as meat and chicken, teaching you core techniques and classic recipes. In a lesson devoted to salads and vegetables, you will learn to create a salad in Italian fashion, without first making a dressing. Two lessons cover the world of fresh and dried pasta, as well as all of the classic sauces, including pesto, Bolognese, and marinara. A lesson is dedicated to the Italian methods for cooking polenta (highlighted after corn is discovered in the Americas on earth) and risotto, simplifying these labor-intensive recipes in the process. Finally, a lesson devoted to pizza and bread will explain the art and science of working with yeast and teach you to prepare the best ever Neapolitan-style thin-crust pizza. Yet we will also prepare Chicago-style deep dish Sicilian pizza and many other favorites including our Italian wine studies for several weeks.
ITA 513 – Italian Food-Wine-Cooking-Baking
Credit Hours: 3.0 hrs.
Instructor: Chef Martin CJ Mongiello, MBA, MA, MCFE
Start Date: Flexible according to the school schedule and private clientele needs
Course Meeting Times: Tuesdays: 6-8:30 pm or flexible to client needs
Building: On-campus or by video, hololens, VR instruction - your choice
Contact Information: Email: email@example.com / Phone: +1-704-937-2940
Office Hours: Time will be reserved weekly for virtual office hours:
Tuesday/Thursday 1:00 PM – 4:30 PM or by appointment; Please send an e-mail message to arrange an appointment time for discussions.
Note: I will respond to your e-mails/phone calls within 24 hours typically much faster Monday – Friday 8 am-6 pm. Please note, there will be a limited response from Friday after 6 pm through Monday at 8 am. Please review the course schedule and assignments and contact me accordingly.
Required Text: At times, depending on the institution, we will have the required textbook of International Cuisine, 1st Edition. You may order here a new or used copy. If we are not in a formal setting and university we do not require the textbook for $40.00 to $70.00 each and will give you the recipes. ISBN-13: 978-0470410769 and ISBN-10: 0470410760.
Our classes are done in order of 1 through 12:
1. An historical overview, tomato sauce, and other sauces like Alfredo. Make & eat.
2. Making handmade pasta in 400 B.C. Make & eat.
3. Pizza: Chicago, Sicilian, deep dish, thin crust. Make & eat.
4. Panna Cotta desserts. Make & eat.
5. Wine study part one and cheeses with full tastings. Drink & eat.
6. Wine study part two and cheeses with full tastings. Drink & eat.
7. Appertifs of great fame from Italy: Bellini, prosecco, Hugo, Spritz, Cynar Spritz, Spritz P31 or Green Spritz, Negroni, Americano, etc. Mix & drink.
8. Digestifs like Limoncello, Sambuca, Mirto, Amaro, Fernet Branca, Strega, etc. Mix & drink.
9. Cannoli and Tiramisu deserts. Make & eat.
10. Beautiful salads and homemade dressings. Make & eat.
11. Fun appetizers for any Italian party! Make & eat.
12. Unlocking traditional Italian soups like Wedding, Stracciatella, Fava Bean Pasta e Fagioli, and Ligurian Seafood Soup. Make & eat.
CLASS FORMAT: Classes will be conducted in the streaming format from the Campus using Zoom Software. The final examination is 150-questions long and will be given to you on day one so that you will know what we will teach. We are not here to trick students.
Fun cooking also requires that students be prepared and actively involved (communication) in class discussions. This format allows for maximum student involvement and interest. However, all students must be prepared for each class to make this form of learning work. My role as your professor is to ask questions that will help you generate ideas that lead to beautiful understanding.
Discussion Board Interactive Posts (IP) will be used throughout the course that will enable students to share ideas with other class members in order to enhance the learning experience of all. Discussion Board questions will be based on reading material from the textbook, assigned journal articles, and other web-based material. All Assignments will be posted on the school site and video or audio responses are welcomed. Typing is not required.
Attendance/Participation: Attendance will be taken for all scheduled lectures. Assignment and Exam materials will be presented in classes that are not covered in the chapter slides and text. It is important for all students to participate in these weekly sessions to stay current on all of the material covered each week. If students miss a class, it is recommended that they contact a classmate or team member to obtain all the pertinent details of missed work or watch the video replay. Students are allowed 7 “no-fault” absences for any reason; sports meetings, illness, family/personal issues, etc. After 7 absences, students will not receive credit for the course as 25% of the scheduled class meetings will have been missed.
Participation (Note: Your professor reserves the right to influence your final grade based on in-class performance.)
Class participation is an important element of case discussion. Learning depends heavily upon thorough and lively participation. The primary emphasis should be on quality participation, not quantity. The quality of participation is reflected from a careful reading of studies and assigned material, thoughtful reflection, and clear and concise comments. It is particularly important that your comments fit into and build on previous comments. This requires that we all listen carefully to each other.
Class participation will be judged on the basis of quality and consistency of effort on a daily basis. Attendance is not participation. Each student can ascertain the adequacy of his/her participation by an occasional discussion with your professor. However, careful self-monitoring using the following criteria for effective classroom participation may be useful:
· Do comments generate discussion, or do they tend to be ignored by others?
· Do others appear confused when the participant makes a point?
· Are others left with a “so what” feeling, or does the discussant reach a conclusion that is clearly understood and appreciated?
· Do comments develop on evidence from the assignment, or do they just relate what everyone already knows?
· Are participants able to clarify important aspects of previous comments and relate them to the problems and topics under discussion?
· Do comments distinguish among different kinds of data – facts, opinions, beliefs, and theories – in their construction?
Your professor expects you to be prepared and actively involved in each class. Since students are frequently called upon when their hands are not raised, you should let the professor know before the start of class if some emergency has made it impossible for you to be adequately prepared for the class. Naturally, there are some students who do not feel comfortable participating verbally in the classroom. We should all try to make the classroom atmosphere as congenial as possible to assist our colleagues in the participation process and that includes having fun! Students are encouraged to meet regularly outside of class to discuss assignments before the class activity. Missed classes could severely affect your performance in the class. There is NO WAY TO MAKE UP “MISSED” PARTICIPATION OPPORTUNITIES. Check your e-mail daily, please. Your professor will use this to communicate with the class or you individually as necessary.
Assignment Completion/Late Policy: Please complete and submit work by the dates assigned. All due dates are in the course calendar and will be posted in Canvas. Late assignments, posts will be deducted one letter grade for each day late, after 3 days late, assignments will not be will result in a grade of 0.
STUDENT LEARNING OUTCOMES: Upon successful completion of this course, a student will be able to:
-Dispel common lies and untruths of Romans enjoying tomato sauce
-Make real Chinese pasta like the Italians did with Emperor Cicero
-Showcase flatbreads and real pizza before tomato sauce existed
-Laugh with family and friends about the explosion of Italy's most famous food and not get thrown out of the house!
-Argue with the best of Italians about gravy V.S. red sauce
-Speak dozens of Italian words taught in each class in a perfect accent
-Order a table or dish in Italian with no fear at all
-Speak engagingly to friends about history across the world on Italian & American food
-Stun others with a ferocious wine knowledge on Italian or Italian American wines
-Feature secret hand signals and ways of eating that Italians and Americans do at the table
-Prepare and serve many Italian dishes the pure way in Italy
-Share in the love of Italian American recipes, that may be different but are truly adored
HOW TO SUCCESSFULLY MEET THE LEARNING OUTCOMES IN THIS COURSE:
· Complete all the reading assignments.
· Complete required blogs and discussion board (IP) postings as required.
· Complete Quizzes.
· Complete the individual projects.
· Complete the Mid-Term and Final Exam.
*Please note: All work will be completed, uploaded and graded through the online site.
TECHNOLOGY SKILLS FOR SUCCESS IN ON-LINE COURSES:
Students should prepare themselves for the unique setting of the streaming learning environment.. Students must be able to:
• Use various computer programs such as Microsoft Word, Internet Explorer, etc.
• Save files in various file formats and attach files to e-mail messages, etc.
• Perform Internet searches and use e-mail, chat, and discussion boards.
• Study independently, be self-disciplined and have good study and time-management skills.
MINIMUM TECHNOLOGY REQUIREMENTS: Access to a working computer with Internet capability. The most recent version of Edge, Chrome, or Firefox is preferred. It is recommended that you have access to a high-speed (broadband) connection to view supplemental lecture videos.
TECHNICAL SUPPORT: For any IT-related issues or questions, please contact us.
NETIQUETTE: You are expected to follow good online manners at all times in communication and discussion board postings. This means that inappropriate language, threatening, or harassing behavior is not allowed and may result in failing the course. The instructor will remove postings that do not follow these rules and the standards of the campus policies.
INTERRUPTION IN COMPUTER SERVICE POLICY:
Prepare for unexpected problems and emergencies. Understand that problems and glitches do occur in online learning, as they do in any learning environment. Have a backup plan (such as using the computers at a local library) for submitting assignments in case your computer crashes or your service is interrupted.
1. INTERACTIVE PARTICIPATION: Interactive participation includes responding to instructor postings via discussion posts, journals, and other interactive posts (see Attendance above) – all responses should be submitted by the due dates posted. Interactive participation also includes in class participation.
2. ASSIGNMENTS: Assignments will include short answers and reading responses from the text and other related material posted.
3. EXAMS: Exams will cover material from the text and other related material posted and will be multiple-choice, short answer, and True/False format. Missed exams will receive a zero grade. Please make prior arrangements if an exam will be missed for extenuating circumstances. Two Exams, a Mid-Term, and a Final will be given. Exams will be given online and will be take home (open book/note) therefore, No study guides will be provided.
4. QUIZZES: Pop quizzes will be given for the material covered.
Sophia Loren makes calzones in the kitchen.
Grading Policy: Students’ final grades will be based on the following: Point Value
Exams (2 exams, 100 pts. each) 200 points
2 Individual Assignments (2 @ 100 pts each) 200 points
1 Team Assignment @ 150 pts 150 points
Quizzes (10 quizzes, 15 pts. each) 150 points
Discussion Board/ Interactive Participation (I) (4 @ 50 pts each) 200 pointsAttendance/Class Participation 100 points
TOTAL: 1000 points
Discussion Board Postings are graded as follows: Criteria, Points, Score
Posted to the main topic in a substantive way 15
Posted timely responses, meeting the minimum level and time frames. 10
The writing was grammatically correct. 10
Cited sources used. 5
Added to the quality of discussion (i.e. suggested new perspectives on issues, asked questions that helped further discussion, cited current news events etc.). 10
Overall Grades: A 930, A- 900, B+ 870, B 830, B- 800, C+ 770, C 730, C- 700, D+ 670, D 630, D- 600, F 590
Final grades will be assigned by letter and will be derived approximately from the points shown following the standard +/- scale. Grades will be assigned according to the following +/- scale (A = 4.0, A-=3.7, B+=3.3, B = 3.0, B-=2.7, C+=2.3, C = 2.0, C-=1.7, D = 1.0, F = 0.0). Percentage scores will not be given.
Note: You are responsible for the grade you earn in this class. The number of points you earn determines your grade. If at any time you would like to discuss your progress in the course, please contact me. I am here for your graduation and success. I typically graduate 100% of my class in all universities and on three continents of teaching all kinds of people.
ACADEMIC INTEGRITY POLICY: Students enrolled in streaming/hybrid courses are subject to the same policies, procedures, and standards as students enrolled in traditional courses in regard to academic responsibilities and code of conduct. All students are expected to know, agree, and follow the Student Honor Commitment and Statement of Academic Integrity found in the General Catalog. Those caught cheating on tests or other course-assigned projects will be turned into the Academic Affairs office per institutional policy.
Integrity Policy: A fundamental purpose of a liberal education is its attempt to cultivate in the student a sense of honor and high principles pertaining especially to academics, but extending to all areas of life. An inherent feature of is its commitment to an atmosphere of integrity and ethical conduct. As a student, I accept as my personal responsibility the vigorous maintenance of honesty, truth, fairness, civility, and concern for others.
My devotion to integrity demands that I will not cheat in academic work and that I adhere to the established and required community code of conduct. I accept the responsibility for upholding the established standards against those who would violate them. And I understand and accept the consequences of infracting upon or assisting others in infracting upon this code. In addition to and beyond the requirements of any code or law, I affirm my own commitment to personal honor and integrity in all matters large and small. Even though the idea of honor is an abstract one, by implementing this ideal, I join the men and women in making the concept of honor a reality.
ADA POLICY: In order to receive services under the Americans with Disabilities Act, the student is responsible for supplying documentation to the Coordinator of Disability Services. Students, who wish to request accommodations to courses, or to other University programs services or activities, must provide appropriate documentation of their disability to the Coordinator of Disability Services as soon as possible. After appropriate documentation is received, the Coordinator of Disability Services will evaluate the documentation and notify the student of approved accommodations. If you are a student with a documented disability (e.g. physical, learning, psychiatric, visual, etc.…) in need of academic accommodations, please contact the Disability Services Office to establish services.
Caveat: This syllabus represents an agreement between us for coursework to be delivered. Occasionally, it may be necessary to revise the syllabus and schedules to meet students’ or university/academy needs. I reserve the right to revise the syllabus and schedule if the need arises. Advance notification will be provided.
COURSE CALENDAR This course meets for three months on each Tuesday night leading to quizzes and exams with a mid-term and final over the entire semester. Some classes will be covered solely by study online via maps, charts, regions, videos, and class interaction. For cookery nights, all ingredients will either be supplied for onsite campus meeting rooms or by the student if attending from home or office (long-distance streaming video and conferencing).
* Note all due dates are by end of day 11:59pm
Our classes tend to enjoy themselves & have a lot of fun, either LIVE or watching the video later.
Acton, E. (1845). Modern Cookery... Illustrated: Longman, Brown, Green&Longmans.
Albala, K. (2005). The Art of Cooking: The First Modern Cookery Book. Renaissance Quarterly, 58(3), 1010-1011.
Albala, K. (2013). Italianità in America: A history of the cultural politics and social construction of authentic Italian cuisine in the US.
Audot, L.-E. (1846). French Domestic Cookery: Combining Elegance with Economy; Describing New Culinary Implements and Processes; the Management of the Table; Instructions for Carving; French, German, Polish, Spanish, and Italian Cookery: in Twelve Hundred Receipts. Besides a Variety of New Modes of Keeping and Storing Provisions, Domestic Hints, &c., Management of Wines, &c: Harper & Brothers.
Bailey, N. (1736). Dictionarium Britannicum Or a More Compleat Universal Etymological English Dictionary Than Any Extant: T. Cox.
Bailey, N. (1775). An universal etymological English dictionary... The twenty first edition, etc: R. Ware.
Barrows, A., Shapleigh, B. E., & Blitz, A. D. (1915). An Outline on the History of Cookery: Teachers College, Columbia University.
Beard, J. (2009). James Beard's American Cookery: Voracious.
Beeton, I. (1898). Mrs. Beeton's Cookery Book: And Household Guide: Ward, Lock, & Company.
Beeton, M. (1888). The Book of Household Management: Ward, Lock, & Company.
Boyle, S. A pure white dish called Blancmange that consisted of five ingredients was served as a part of the Quattrocento Italian sensory banquet. As a recipe, it was derived from a medieval dish called mortrews, or mortar1. Blancmange is a simple dish, strikingly so amidst the complex and colorful banquet tables of.
Buccini, A. F. (2006). On Spaghetti alla Carbonara and Related Dishes of Central and Southern Italy. Paper presented at the Eggs in Cookery. Proceedings of the Oxford Symposium on Food and Cookery.
Buccini, A. F. (2007). From Necessity to Virtue: The Secondary Uses of Bread in Italian Cookery. Paper presented at the Food and Morality. Proceedings of the Oxford Symposium on Food and Cookery.
Buccini, A. F. (2011). Continuity in Culinary Aesthetics in the Western Mediterranean: Roman Garum and Liquamen in the Light of the Local Survival of Fermented Fish Seasonings in Japan and the Western Mediterranean. Paper presented at the Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food and Cooking, 2010.
Buccini, A. F. (2015). Defining’Cuisine’: Communication, Culinary Grammar, and the Typology of Cuisine. Paper presented at the Food & Communication: Proceedings of the Oxford Symposium on Food and Cookery.
Chiaro, D. (2008). A taste of otherness eating and thinking globally. European Journal of English Studies, 12(2), 195-209.
Cleland, E. (1759). A New and Easy Method of Cookery: C. Wright & Company.
Clermont, B. (1812). The Professed Cook; Or, The Modern Art of Cookery, Pastry, & Confectionary, Made Plain and Easy: Consisting of the Most Approved Methods in the French, as Well as English Cookery... With the Addition of the Best Receipts, which Have Ever Appeared in the French Or English Languages: C. Richards, No. 18, Warwick Street, Golden Square.
Contini, M. (2002). Dear Francesca: An Italian Journey of Recipes Recounted with Love: Ebury Press London.
Cracknell, H., & Nobis, G. (1989). Farinaceous Dishes—Pastas. In The New Catering Repertoire (pp. 146-150): Springer.
Crawford, T. M. (1885). ROMAN LIFE AND CHARACTER. Fortnightly, 38(223), 56-66.
De Joncourt, M. (1882). Wholesome Cookery: Kegan Paul, Trench & Company.
Francesconi, S. (2007). Italian borrowings from the semantic fields of food and drink in English tourism texts. The Languages of Tourism: turismo e mediazione, Milano: Unicopli, 129.
Gentilcore, D. (2009). Taste and the tomato in Italy: a transatlantic history. Food and History, 7(1), 125-139.
Glasse, H. (1774). The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published: W. Strahan, J. and F. Rivington, J. Hinton.
Gouffé, J. (1869). The Royal Cookery Book: Editorial MAXTOR.
Grant, M. (2015). Roman cookery: ancient recipes for modern kitchens: Serif.
Haywood, E. F. (1771). A new present for a servant-maid: containing rules for her moral conduct... The whole art of cookery, etc: G. Peach; H. Gardner.
Howe, R. (1972). International Wine and Food Society's guide to regional Italian cookery.
Isola, A., & McGinnis, M. E. (1912). Simple Italian Cookery: Harper & brothers.
Kersey, J. (1720). The New World of Words: Or, Universal English Dictionary: Containing an Account of the Original Or Proper Sense, and Various Significations of All Hard Words Derived from Other Languages, Viz. Hebrew, Arabick, Syriack, Greek, Latin, Italian, French, Spanish, British, Saxon, Danish, Dutch &c. as Now Made Use of in Our English Tongue. Together with a Brief and Plain Explication of All Terms Relating to Any of the Arts and Sciences, Either Liberal Or Mechanical, Viz. Grammar, Rhetorick, Logick, Theology, Law, Metaphysicks, Ethicks, Natural Philosophy, Physick, Surgery, Anatomy, Chymistry, Pharmacy, Botanicks, Arithmetick, Geometry, Astronomy, Astrology, Cosmography, Geography, Hydrography, Navigation, Architecture, Fortification, Dialling, Surveying, Gauging, Opticks, Catoptricks, Dioptricks, Perspective, Musick, Mechanicks, Staticks, Chiromancy, Physiognomy, Heraldry, Merchandize, Maritime and Military Affairs, Agriculture, Gardening, Handicrafts, Jewelling, Painting, Carving, Engraving, Confectionary, Cookery, Horsemanship, Hawking, Hunting, Fowling, Fishing &c. To which is Added, the Interpretation of Proper Names of Men and Women that Derive Their Original from the Above-mention'd Ancient and Modern Tongues, with Those of Writs and Processes at Law: Also the Greek and Latin Names of Divers Sorts of Animals, Plants, Metals, Minerals, &c. and Several Other Remarkable Matters More Particularly Express'd in the Preface: I. Philips, at the King's-Arms in S. Paul's-Church-Yard.
Koenig, D. (1966). Michael Angelo Musmanno: The Story of the Italians in America (Book Review). Italica, 43(2), 200.
La Chapelle, V. (1733). The modern cook (Vol. 1): N. Prevost.
Layard, A. H. (1891). RENAISSANCE COOKERY. Murray's magazine: a home and colonial periodical for the general reader, 9(51), 326-345.
Levenstein, H. (2013). The American response to Italian food, 1880–1930. In Food in the USA (pp. 85-100): Routledge.
Liers, F. H. (2006). The Art of Cooking: The First Modern Cookery Book. In: JSTOR.
Lust, T. A., & Paris, H. S. (2016). Italian horticultural and culinary records of summer squash (Cucurbita pepo, Cucurbitaceae) and emergence of the zucchini in 19th-century Milan. Annals of botany, 118(1), 53-69.
Mariani, J., & Mariani, G. (2000). The Italian American Cookbook: A Feast of Food from a Great American Cooking Tradition: Harvard Common Press.
McDonald, D. S. (1998). Pesce Cane. A Fish Recipe from the Martino Manuscript. Fish: Food from the Waters, 197.
McGinnis, M. E. (2019). Simple Italian Cookery: Good Press.
MI, M. (1953). History of the names of species and aromatic plants in use in Italian cookery in the 14th century. Rivista di storia delle scienze mediche e naturali, 44(1), 1-91.
Moorehead, C. (2016). Alimentary school: Honouring Italian cuisine, sounding like a lecture. TLS. Times Literary Supplement(5924), 36-37.
Nott, J. (1723). The Cooks and Confectioners Dictionary; Or, The Accomplish'd Housewifes Companion: C. Rivington.
Parzen, J. (2004). Please Play with Your Food: An Incomplete Survey of Culinary Wonders in Italian Renaissance Cookery. Gastronomica, 4(4), 25-33.
Phillips, S. (1758). The Ladies Handmaid: Or, a Compleat System of Cookery; on the Principals of Elegance and Frugality. Wherein the Useful Art of Cookery is Rendered Plain, Easy and Familiar... Together with Instructions for Carving and Bills of Fare for Every Month in the Year... Also the Best Approved Method of Clear-starching. By Mrs. Sarah Phillips: J. Coote.
Rhodes, D. E. (1972). The Italian Banquet, 1598, and Its Origins. Italian Studies, 27(1), 60-63.
Riley, G. (2007). The Oxford Companion to Italian Food: Oxford University Press on Demand.
Rykwert, J. (1977). On Strata in the Kitchen, or the Archaeology of Tasting. The Anthropologist's Cookbook. London.
Scarpa, F. (1995). Cultural adaptation in Italian of Shakespeare's imagery of taste and cookery.
Scully, T. (1995). The art of cookery in the Middle Ages (Vol. 1): Boydell Press.
Scully, T., & Napoletano, C. (2000). Cuoco Napoletano: University of Michigan Press.
Smith, E. (1773). The Compleat Housewife, Or, Accomplished Gentlewoman's Companion: Being a Collection of Upwards of Seven Hundred of the Most Approved Receipts in Cookery, Pastry, Confectionary, Potting, Collaring, Preserving, Pickles, Cakes, Custards, Creams, Preserves, Conserves, Syrups, Jellies, Made Wines, Cordials, Distilling, Brewing: with Copper Plates, Curiously Engraven, for the Regular Disposition Or Placing of the Various Dishes and Courses: and Also, Bills of Fare for Every Month in the Year: to which is Added, a Collection of Three Hundred Receipts of Medicines, Consisting of Drinks, Syrups, Salves, Ointments, &c. Which, After Many Years of Experience, Have Been Proved to be Innocent in Their Application, and Most Salutary in Their Use: with Directions for Marketing: J. Buckland, J. and F. Rivington, J. Hinton, Hawes, Clarke and Collins, W ….
Warde, A. (2000). the Spread of Ethnic Restaurants. The ends of globalization: Bringing society back in, 299.
Williams, W. M. (1885). The chemistry of cookery: Chatto & Windus.
A Taiwanese attorney student is shown as she graduates the class by making a Sicilian Style Pizza.
The Inn of the Patriots, LLC
301 Cleveland Avenue, Grover, North Carolina 28073, United States
The Inn of the Patriots™, LLC, Presidential Culinary Museum®, Presidential Service Center® - All Rights Reserved©. The United States Presidential Service Center, 301 Cleveland Avenue, Grover, NC 28073, USA or The United States Presidential Service Center, 1301 7th Street, Suite 320, Washington, DC 20001. Web design & graphics by MA Marketing Agency. Over 600 room nights, classes, tours, & funds donated to charities since 1993, and $567,000.00 WAS RAISED IN ONE NIGHT FOR CYSTIC FIBROSIS. A disabled & injured SDVOB 100% US military veteran-owned company committed to ADA accessibility as disabled owners.
Mongiello Holdings™, LLC and it's DBA's.