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I've got 3 pairs of hose, 1 bias cut blue linen, 2 purchased creme colored knit and a lovely pair of garters that Gwen the Potter gave me several years ago that she made herself. The knit hose don't need the garters to stay up, but I think they look better that way.

I've constructed 3 pairs of Drawers, (Brache or Calze in Italian) that are loosely based on these- without embellishment and following the shape and ratios of these, but based on my measurements: http://realmofvenus.renaissanceitaly.net/workbox/extdraw1.htm
I'm still working on hand finishing 2 pairs of these, and think I may give at least 1-2 of these button closure instead of lacing holes.
Here's the inside, the hand finishing on the crotch gussets and the waist band. The acorn pincusion (made by the lovely fittzwm) is in the shot to get my figity camera to focus on the details better, otherwise it was just a flash of white.  

kathrynmice helped me measure, drape and pattern the drawers, as well as the working class Italian that is also in process. She even put together the bodice and made handsewn eyelets for it! I've got it back now to do the next step of contructing and carteridge pleating the skirt and I'll try to get some shots of it soon. I still need to make an apron, shoes, 3 partlets and start working on the patrician class gowns. I've got my first fixed neckline camica to finish, and then two more to produce after that. I'll try to remember take some construction pictures as we go along.

Awesome, great shots of how to accomplish the bottom of the open V front opening. This has been giving me fits, and this is such a beautiful and simple solution.
 http://www.sablegreyhound.com/GreenVelvetVgown.html

I've also still been working on my research into historical midwifery and prenatal care. I was looking for images of Renaissance Italian birthing chairs and came across this treasure trove:
http://www.sciencemuseum.org.uk/broughttolife/objects/search.aspx?theme=0&time&place=161&people=0&mode=filtersearch&perpage=80&page=2
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In addition to being a new mom and now being back at work I've got some other projects I've still been working on.

The big one is the Culinary Symposium. Elizabeth had graciously volunteered to be this year's Chairperson, but has since been made the head of one of the largest and longest standing groups in our historical society- and as a result is naturally rather busy (HUGE understatement). I'm taking up the torch and going from being just the class coordinator to being the chairperson and trying to make sure we're all on track and on the same page. I've emailed all the teachers, done a couple of site visits to the new location and now need to figure out where the rest of the team currently stands. I'm really excited about this year's line up and really hope I get to  take some of the classes, especially those from Alys Katherine who's coming all the way from the Middle. There are other classes I want to take too, and I hope this isn't the last time we have her for teaching, but I'd hate to miss out. I'm even contemplating possibly submitting a paper to the lecture track to be later published in the proceedings. I'll post here later with specific details for people to send out to any of the places and individuals I may have missed who might be interested.

I've still been researching reproduction and childbirth in Renaissance Italy and feel like I've got enough information in my head for at least 5 papers. Since I've got to start somewhere and narrow the focus I'm bringing it back to my first research passion- food. I haven't decided on a title yet, perhap "Food and Fertility in Renaissance Italy? Now I just have to create an abstract and write up all of the information. I've already got a rough outline and chunks of the information in my head, it's just now down to getting them to flow together and do all the citations correctly. Chemicallace suggestion endnote, and I'm planning on giving it a try to help.
Rough outline: 
Getting pregnant & gender
1a- humoral theory (underlying medical theory for whole paper)
1b- what & when, the importance of timing
Prenatal care
2a- food groups divided by humoral nature
2b- beverages, spices, and other oddities
2c- food and beverage as supplements(potential experiment, water with iron extinguished into it)
During delivery
3a- fasting and food recommendation
3b?- potentially food products used as salves and medicine during delivery (positions, ect. another paper)
Edit to add: 
Food recommendations for wet nurses/ breast feeding
4a- what was proscribed and prescribed.
Ritual foods presented to mother after birth- any celebratory foods
5a-  valuable food related gifts (cups, spoons, forks)
5b- cakes, cookies, etc. given often inside gift cups.  
Summary

Working my way through the Anon. Venetian manuscript again. I finally have the exotic meats that were holding things up, now forever in my mind as "the dammed boar".  I'm planning on heading up north after work the Friday of Ursulmas and experimenting with Fiamma for the three roasts/ sauces that were holding things up for lack of appropriate ingredients. I'll be taking lots of pictures and posting again here, as well as my blog dedicated to my Italian historical research: http://allvenicechannel.dreamwidth.org/  I still have to make some choices on the ingredients that arn't clear, i.e. what type of bread to make into bread crumbs after toasting, what kind of vinegar, etc. before I bring up all the supplies and actually make them all.

After at least 5 different drafts I'm finally happy with a pattern for a working class Italian outfit from the late 1500's. For the first working test I'm using what I had in my stash which is waaaaay less that what I usually use for just the skirt alone. I'm having to re-think the pleating as even with bulking up the pleats with blanket weight wool there still isn't enough to do cartridge pleats, so I may have to do box or knife pleats. Still, I'm hopeful that I can finish this in time for Ursulmas so I can have a casual breast feeding friendly outfit.

On a mostly non-historical related note, regarding instead the charity I've been working with the last several years, It's My Bag- http://www.itsmybag.info/. We had been doing photos previously as one of the other board members has a hearse and a coffin. However, going to local horror conventions and other local markets and fairs doing "photos in a coffin" hasn't been bringing in as much as we would like in funds. At our last board meeting I suggested that we look into the possibility of doing photos at SCA events as a fundraiser, and brain stormed what events might work best for this, like 12th night, Ursulmas, June Faire?, and possibly some feasts like Yule where people are wearing their best court clothing and might like a formal portrait taken. We were at 12th night and had by far the most successful fundraiser we've had in at least the last year! I wasn't able to help much with the actual running of the booth, but the other board members who ran it (Michael & Karen) were delighted with how things went. We're now lined up to also have a booth at Ursulmas http://aquaterra.antir.sca.org/Ursulmas/ and have been asked to come to several other events. If you happen to see us at an event, please consider getting a photo taken- all proceeds go to help foster kids and other at-risk and underprivileged kids.
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I did another search while I still have better access from the University. I'm going to try to gather as much research material as possible for review while I'm at home with baby (whenever he finally decides to make an appearance). 

The Criminal and the Saintly Body: Autopsy and Dissection in Renaissance Italy: 
 http://www.jstor.org/stable/pdfplus/2863109.pdf?acceptTC=true  - printed

The manly masquerade, Masculinity, Paternity, and castration in the Italian Renaissance
http://jps.library.utoronto.ca/index.php/qua/article/viewFile/8600/5567

" In this our lightye and learned tyme": Italian baths in the era of the Renaissance.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2557455/pdf/medhistsuppl00037-0028.pdf

Medical history from the earliest times:
http://books.google.com/books?hl=en&lr=&id=WH7SZO2qpk4C&oi=fnd&pg=PA1&dq=Italian+medical+historical+renaissance&ots=0i-NqzoZV0&sig=RWBNoshh-_9_bBC4y-o_D1T18Zs#v=onepage&q&f=false

The Politics of Physicians' Responsibility in Epidemics: A Note on History
http://www.jstor.org/stable/3562420

A prelude to medical history
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1033467/pdf/medhist00155-0003.pdf

A brief history of spa therapy
http://ard.bmj.com/content/61/3/273.full

Public Health and the Medical Profession in the Renaissance $30 to print
http://www.informaworld.com/smpp/content~db=all~content=a924340786~frm=abslink

Contraception and Abortion from the Ancient World to the Renaissance $30 to print
http://www.informaworld.com/smpp/content~db=all~content=a924335554
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Trying to focus on the good, work on what needs attention, and let the rest go.

Thankful list
I have awesome people in my life. Really and truly- amazing, intellegent, thoughtful, and caring people.
The girlchild is the daughter of my heart, even if she's not the daughter of my body. She constantly amazes me (in a good way). I'm hopeful that all the upcoming changes will bring us all closer together.
Despite all the life trauma and distractions, this pregnancy has physically been so blessed- no healthy issues, discomfort, but no pain (other than the emergency oral surgery) and no complications.
For better or worse the stalemate with the contractor is now broken, and while it's not a great situation I now can move forward and start putting it behind me.
I'm hopefully, and delighted that people have come forward to help with the cleanup this weekend despite my not being able to physically be there myself. I'm a little nervous about the high expense of the rental equipment and worry that it might nearly be as much as it would cost to hire someone for the day (423.33 per day + 10 for the tow hitch each day, so potentially nearly 900.00 for the weekend if it's not returned by noon on Monday)- but I'm trying to stay positive and hope that great progress will be made over the weekend. 

This coming Sunday is my due date. We'll see if things happen on schedule. At this point I'd still be happy to be exactly a week late and have him be born on 10/10/10, but we'll see if I still feel that way in a couple of days. :) 

I've been voraciously pouring over articles in any free moment, and so far I've gotten through the first two and dug into a third. I posted reviews to my Facebook, but I'll repost them here as well, so I can refer back to them more easily. 

Article review- "Medieval Woman's Guides to Food During Pregnancy: Origins, Texts, and Traditions". Technically before my time of focus, but provides a good foundation of where many of the scientific medical theories in the Renaissance came from. I highly recommend it for anyone interested in food and medical history. ...http://journaldev.cbmh.ca/index.php/cbmh/article/viewFile/292/291

Article review-Theory, Everyday Practice and Three Fifteenth Century Physicians. Comparisons of the history and practical styles of three Physicians(Michele Savonarola, Jacques Depars, and Antonio Guaineri), as relates to theories on the plague, the use of Astrology, Magic and Alchemy , and the study of another common disease, Pleurasy. This isn't focused on childbirth and while one of the physicans is often mentioned in my more core studies (Michele Savanarola) it provides more back ground information as to general medical practices at the time than more direct information on my specific topic. It does mention childbirth in passing a couple of times, but it's value is more in a better understanding of Savanarola's background and medical education. A good read. http://www.jstor.org/stable/pdfplus/301784.pdf

Updated to add one more article review: 
Article review- the Fate of Popular Terms for Female Anatomy in the Age of Print. Ooh, this is a naughty one! Mostly based on French medical texts dating back to medieval, some of which were published abroad, this covers the sometimes scandalous evolution of the terms used in medical professions to describe female genitalia. A revolution in anatomy based on new information garnered from the study of dissection of human cadavers created a need for completely remapping and charting our understanding of the human body. One of the ways this was address was to catalog all the terms used by French midwives, some of which were rather...descriptive.
http://www.jstor.org/stable/pdfplus/286711.pdf?acceptTC=true
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I realize that once the baby comes I have no idea what my energy and brain capacity will be like, but I also know that I'll go stir crazy if I don't have something to occupy myself with, especially if I wind up having to delivery Ceaserian and can't drive for 6-8 wks. So, I'm lining up projects that I'll be able to work on as time and energy allows, and hope to be able to get back to working my way through all the recipes in the Anon. Venetian too- if I can ever get my hands on that darned boar and venison I need.  
Long rambling list of ideasm to-dos, and sources that many may find boring )


Bambino update- I woke up about 12:15 last night with contractions/ pain and couldn't sleep through it so I went and got into a warm bath until they finally subsided about 1:20.

Also, further note to self- defaulted contractor finally came to pick up the vehicle he had left sitting on my property for the last several weeks sometime in the late night early morning (11PM-6AM) September 27-28th. I wonder if this means he's recieved the notice of complaint from the Attourney General's office, or if he's just finally gotten enough gas money to come and get it.

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I found a copy of a slightly later edition of an Obstetrics manual first printed in Venice in the 1590's
http://hslcat.med.nyu.edu/cgi-bin/koha/opac-detail.pl?biblionumber=48014
The good news is it seems to be in a Library in New York, the bad news is you have to physically come to it. No loans (which makes perfect sense) but there also dosen't seem to be any microfilm or reproductions available.
Later editions are available through Abe Books, but the prices start at well over $1,000, and the age ranges from the 1660's. Both out of my time and price range. I'll talk with David about this tonight to see if he can help me track down a better source.

I'll come back to these images later and fill out much more detailed descriptions.
Cut for period medical images, some may be inapropriate for work  )I've been writing this up as both an outline for a research paper, and as a presentation or class with lots of images. I've also been looking into the art and ritual of pregnancy and child birth in the Italian Renaissance, but I see the two topics as being related, but separate.

Random links I found amusing while searching for further information: 
This on is on Advice in the Italian renaissance
http://www.cabinetmagazine.org/issues/35/saiber.php
My favorite so far is:
 After blowing your nose:
You should not open your handkerchief and look inside, as if pearls or rubies might have descended from your brain.  —Giovanni Della Casa, Galateo (1558)

This is not what I was looking for, but it has an amazing article on the historical use and medical theory surrounding Mandrake root.
http://www.bium.univ-paris5.fr/ishm/vesalius/VESx1997x03x02.pdf

Library search
https://blacklight.mse.jhu.edu/demo/?f%5Bformat%5D%5B%5D=Book&f%5Blanguage_facet%5D%5B%5D=Italian&f%5Blocation_facet%5D%5B%5D=Institute+of+the+History+of+Medicine&per_page=100&q=&qt=&sort=

Chronological history of medical science and advancement: 
http://www.archive.org/stream/chronologiamedic00powe/chronologiamedic00powe_djvu.txt

Further search for any versions on microfilm: 
http://www.google.com/#hl=en&&sa=X&ei=8D2iTOL9GobEsAPAvY2tAQ&sqi=2&ved=0CCAQBSgA&q=La+Commare+o+Raccoglitrice+microfilm&spell=1&fp=fd9f310bee2047fa
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KATHERINE MCIVER, UNIVERSITY OF ALABAMA, BIRMINGHAM
Let’s Eat: Kitchens and Dining in the Renaissance Palazzo
The domestic interior in Renaissance Italy has been the subject of groundbreaking exhibitions, conference sessions, and publications in recent years. Material culture is at the forefront of research allowing us to better understand how and where people lived, what they collected and bought for their homes, and how and why they valued certain objects over others. We now have a much clearer picture of private life; but what about mundane issues like food preparation, eating, and the sociability of dining. How was the Renaissance kitchen outfitted and where did people eat? Where were the kitchens and storage rooms located in relationship to dining spaces? What can be said about dining practices in the sixteenth century? Was eating gendered? Inventories of palaces, letters, expense accounts, architectural treatises, and cooking manuals, as well as paintings and architectural plans will be used in this paper to address these issues.

Edited to add- I wrote to her, now I just hope I sounded reasonably intelligent and even if I can't make I'll be able to read her research somehow.

Edited part 2- I did a search for her on Amazon and this is what I got:
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=KATHERINE+McIVER&x=20&y=24
I think I'm going to be buying one of these a month for a while, maybe I can get one of the text books for my birthday. :)
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Here are some more pictures of The Basilica di Santa Maria della Salute, there will be more interior shots to follow. As well as one decent canal shot. I just love, love, love, love, love venice.
Behind cut to save my f-list )I'm starting the serious push testing recipes for candlemas now, so that that I'll (hopefully) be ahead of the curve on any needed menu changes. I've already made some changes and now I'm debating where to start. Maybe I'll do the sauces, the rice dish, and a small roast tonight, although that may mean a late dinner. I've now got 5 sauce to choose from and I think I may test them all then eliminate maybe one or two- all the ones I've tried are all really, really good.
XIV Ciuiro* (civet) or sauce black to ash gray for boar
III. "Agliata", roasted garlic sauce.
LIX Genuine pepper sauce
LXVII Perfect strong sauce
LXIX White ginger sauce for capons

I put together the information part of the documentation - the original Italian and English translation of the recipe, and have started with the bones of my redactions. Some of these I have done before (this is one of my favorite sources) and some I will be exploring for the first time.  I'm not entering it, but I think this will be a good exercise for me, and I like having the information all in one place. Altogether it runs almost 5 pages, and it will get longer as I add in more detailed redactions for each one. At this point they just have the basic ingredients that I gleaned from the original. I was pondering how much is too much, as far as information goes, but I guess in this case it's really for my own pleasure. I was also thinking of having copies available in case any of the participants might be interested. Any thoughts? If you came to a feast would you be interested in a handout of the source material and redactions? 

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