SC - Maestro Martino da Como

[Thomas Gloning]

Would or could some kind soul say a few words about the following
edition:

- -- Maestro Martino da Como, Libro de arte coquinaria. A cura di E.
Montorfano e con introduzione di E. Travi. Milano 1990.

Should be a facsimile of the 15th-century manuscript in the Library of
Congress together with a transcription. [I am aware of the edition in
Faccioli (1966), the modern Italian rendering on the basis of another
manuscript in Bertoluzza (1993) and the re-edition of the Faccioli-text
together with the Platina-facsimile, that appeared in Udine in 1994.]

It seems to me that Maestro Martino plays not a very important role in
reenactment activities, while Platina, who heavily relied on Martino, is
mentioned more often, and while Maitre Chiquart, who seems to be of the
same calibre as Martino, is sort of a hero of 15th century cuisine. Is
it due to the (lack of) English translation(s) we have?

Cheers,
Thomas
PS.: Is the Perry-translation of the Almohade-cookbook online?
PS.: Lippmann, E.O von: Geschichte des Zuckers. Zweite Auflage. 1929.
[history of sugar]

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