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Darrera modificació: 2021-03-23
Bases de dades: Sciència.cat
Asfora Nadler, Wanessa, "Collecting and Interpreting Apicius in Fifteenth-Century Italy. Manuscript Tradition and Circulation of Culinary/Dietary Knowledge", Food & History, 14/2-3 (2026), 183-203.
- Resum
- The present article explores the role of Italian humanists, particularly during the second half of the fifteenth century, in the rediscovery of the cookbook that was attributed to Apicius in the Renaissance. The focus here is on three of the Renaissance manuscripts of Apicius (Saint Petersburg, Inst. Istor. Akad. Nauk 627/2; Città Del Vaticano, Biblioteca Apostolica Vaticana, Vat. lat. 6337; München, Bayerische Staatsbibliothek, Monacensi Latini 756). The working hypothesis is that this cookbook played an important role in the development of medical–pharmacological knowledge at the end of the fifteenth century. Apicius, it would seem, was regarded as a point of access to the natural world through the lens of an ancient and supposedly uncorrupted auctoritas.
- Matèries
- Alimentació
Cuina i confiteria
Manuscrits
Medicina - Dietètica i higiene
- URL
- https://www.brepolsonline.net/doi/abs/10.1484/J.FOO ...
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