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Darrera modificació: 2023-05-10
Bases de dades: Sciència.cat
Scully, Terence (ed.), Cuoco Napoletano: The Neapolitan Recipe Collection (New York, Pierpont Morgan Library, MS Bühler, 19). A critical edition and English translation, initially with the collaboration of Rudolf Grewe, Ann Arbor, The University of Michigan Press, 2000.
- Resum
- The fields of cookery and medieval food have recently drawn the attention of those interested in a panoramic picture of aristocratic and bourgeois social life in the late Middle Ages. In the fifteenth century, wealthy courts in the Italian peninsula led all of Europe in gastronomical achievement. The professional cooks in palaces such as those of the Este, Medici, and Borgia families were the most advanced masters of their craft, and some of them bequeathed a record of their practice in manuscript collections of recipes. Outstanding among these early cookbooks is the one written by an anonymous master cook in Naples toward the end of the century. In its 220 recipes, we can trace not only the Italian culinary practice of the day but also the very refined taste brought by the Catalan royal family when they ruled Naples. This edition--with its introduction touching on the nature of cookery in the Neapolitano Collection, and its commentary on the individual recipes and its English translation of those recipes--will give the reader a glimpse into the rich fare available to occupants and guests of one of the greatest houses of late medieval Italy. The Neapolitan Recipe Collection offers a particularly delicious slice of the primary documentation necessary for understanding the nature of medieval society and one of its most important aspects. Terence Scully is Professor Emeritus of French, Wilfrid Laurier University, and the author, with D. Eleanor Scully, of Early French Cookery, also published by the University of Michigan Press.
Contents:
-- I. Introduction
* The Manuscript: Description · 1
* Italian Recipe Collections: A Brief Survey · 9
* The Neapolitan Manuscript: Textual Questions · 12
* The Cookery of the Neapolitan Manuscript · 26
* The Neapolitan Manuscript: Banquet Menus · 34
* Bibliography · 36
* Acknowledgements · 41
-- II. The Texts
* Recipes · 43
* Menus · 91
-- III. Commentary on the Recipes · 107
-- IV. Translation of the Recipes · 175
-- V. Ingredients, Utensils and Glossary
* Ingredients in the Recipes · 211
* Utensils and Heat Sources · 213
* Glossary of the Recipes · 214
* Particular Words and Expressions in the Recipes · 235
-- VI. Appendices
* Composition of the Neapolitan Recipe Collection with correspondences to recipes in other collections · 237
* The Neapolitan Collection and Martino de Rossi · 245
* Catalan Recipes in the Neapolitan Collection · 249
- Matèries
- Cuina i confiteria
Alimentació
Borja, família
Nàpols
- URL
- http://books.google.com/books?id=5p_bcD4uUMYC&lpg=P ...
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