The Opera of Bartolomeo Scappi (1570)
L'arte Et Prudenza D'un Maestro Cuoco (the Art and Craft of a Master Cook)
$92.26
- Paperback
800 pages
- Release Date
21 January 2011
Summary
Bartolomeo Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. He oversaw the preparation of meals for several Cardinals and was such a master of his profession that he became the personal cook for two Popes. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes. Accompanying his book was a set of unique and precious e…
Book Details
| ISBN-13: | 9781442611481 |
|---|---|
| ISBN-10: | 1442611480 |
| Author: | Terence Scully |
| Publisher: | University of Toronto Press |
| Imprint: | University of Toronto Press |
| Format: | Paperback |
| Number of Pages: | 800 |
| Release Date: | 21 January 2011 |
| Weight: | 1.06kg |
| Dimensions: | 229mm x 152mm x 46mm |
| Series: | Lorenzo Da Ponte Italian Library |
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What They're Saying
Critics Review
‘Terence Scully has done a beautiful job preparing this book. This is the first translation into English; it is highly readable, and many fans of cooking will enjoy sifting through its voluminous entries With a number of books on the history of cuisine to his credit, Terence Scully is, beyond question, a culinary expert.’ - Robert Applebaum (Times Higher Education Book of the Week, April 2009) ‘Scully’s volume makes a monumental contribution to the burgeoning field of Renaissance and early modern food studies and has much to contribute to contemporary discussions of material and cultural history.’ - Deborah L. Krohn (Renaissance Quarterly) ‘[The Opera of Bartolomeo Scappi] provides information on hundreds of topics ranging from how to prepare frog’s legs for popes to the preparation of pickled tuna and a potion of dried figs, jujubes, currants, and liquorice for the sick. The detailed annotation makes this a valuable source of factual information that can illumine the whole world of late medieval and Renaissance cookery.’ - Medium Aerum
About The Author
Terence Scully
Terence Scully is a professor emeritus of Surgery and Health Policy, Management & Evaluation at the University of Toronto.
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