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Darrera modificació: 2021-03-23
Bases de dades: Sciència.cat

Asfora Nadler, Wanessa, "Apício como opus medicinale na Itália do Século XV: estudo de caso a partir de três manuscritos fiorentinos", dins: Soares, Carmen - Ribeiro, Cilene da Silva Gomes (eds.), Mesas Luso-brasileiras: Alimentação, Saúde & Cultura, vol. 1, Coimbra, Universidade de Coimbra - PUC Press, 2018, pp. 37-59.

Resum

The cookbook attributed to Apicius, traditionally known as De re coquinaria, is probably the best known text of all historical cookbooks. However, and despite its celebrity status, a variety of details concerning the copies that were made in different contexts of production, circulation and consumption still require further attention from historians. This paper is centered in one specific moment of the history of the Apician texts, the Renaissance. It presents their manuscript tradition and, based on the case study of three Florentine manuscripts, suggests connections between the content of the cookbook and the agenda of a particular group of Florentine humanists by the last decade of the 15th century

Matèries

Cuina i confiteria
Alimentació
Manuscrits

URL

https:/​/​digitalis.uc.pt/​pt-pt/​livro/​ap%C3%ADcio_com ...