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This dissertation focuses on Maestro Martino's Libro de arte coquinaria, the first culinary recipe collection declaring the name of its compiler. It aims to analyze the evolution of culinary recipe collections from manuscript to print, the steps in this evolution, and the different roles that authors, printers, and editors have played in this evolution at the time of the introduction of print. By carefully examining Maestro Martino's Libro de arte coquinaria, in its content and in its different material instantiations0́3from its original manuscript form(s) to the different appropriations in printed editions0́3the ultimate goal of this dissertation is to show how the study of less canonical texts0́3in this case culinary recipe collections0́3can contribute to a better understanding of the impact that the introduction of a new technology had in the ways human knowledge and cultural heritage is created, disseminated, and preserved. Focusing on culinary recipe collections, a type of text that reflects more common practical knowledge than individual creativity and aesthetic value, this dissertation will demonstrate how the transition from manuscript to print forces us to consider both content and medium as two faces of the same phenomenon of communication. Moreover, this dissertation aims to reconsider the, often times, excessive importance given to the content to the detriment of the medium used to disseminate that very content. Content and medium influence each other and hence should not be analyzed separately. By analyzing them both in their complementarity, we can reach a better understanding of both the work and the society that produced it and the society for which the work was produced. While being considered the transition from the Middle Ages to the Renaissance in terms of culinary and gustatory taste, Maestro Martino's Libro de arte coquinaria, in all the forms in which it has been transmitted to us, can also be used as an explanatory example of the impact the introduction of print had on the creation, dissemination, and preservation of human knowledge and cultural heritage.
Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
One of the oldest known collections of European culinary recipes in a vernacular language is extant in four slightly different versions in Old Danish, Icelandic, and Low German. The manuscripts of 35 recipes dates not later than the end of the 13th century, but clearly goes back to an original perhaps as early as the 12th. Each of the four is prese
This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.
Italy, the country with a hundred cities and a thousand bell towers, is also the country with a hundred cuisines and a thousand recipes. Its great variety of culinary practices reflects a history long dominated by regionalism and political division, and has led to the common conception of Italian food as a mosaic of regional customs rather than a single tradition. Nonetheless, this magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Alberto Capatti and Massimo Montanari uncover a network of culinary customs, food lore, and cooking practices, dating back as far as the Middle Ages, that are identifiably Italian: o Italians used forks 300 years before other Europeans, possibly because they were needed to handle pasta, which is slippery and dangerously hot. o Italians invented the practice of chilling drinks and may have invented ice cream. o Italian culinary practice influenced the rest of Europe to place more emphasis on vegetables and less on meat. o Salad was a distinctive aspect of the Italian meal as early as the sixteenth century. The authors focus on culinary developments in the late medieval, Renaissance, and Baroque eras, aided by a wealth of cookbooks produced throughout the early modern period. They show how Italy's culinary identities emerged over the course of the centuries through an exchange of information and techniques among geographical regions and social classes. Though temporally, spatially, and socially diverse, these cuisines refer to a common experience that can be described as Italian. Thematically organized around key issues in culinary history and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.
The subject of the discussions was not just fish but the diet of fishermen, and any foodstuff from the sea.
Feasting as a window into medieval Italian culture
A lively global history of the bean reveals the lesser-known controversies attributed to the ubiquitous legume, from Pythagoras's opinion that the bean was the seat of the soul to St. Jerome's forbiddance of their consumption by nuns because of his belief about the connections between beans and sin. 10,000 first printing.