SC - igrounden
catwho@bellsouth.net
catwho at bellsouth.net
Thu Apr 27 06:35:11 PDT 2000
My understanding is that Platina spread fairly rapidly....in fact, it was
translated into other languages, including French and German fairly early. and
I know that Epulario (an English cookbook drawn from the same sources as
Platina) was known and used in England prior to 1600. Based on all of that, I
would assume that folks in Florence would have known about and used
Platina....or at least his antecedents.
If you would like, I can see if I can find the recipes from the Italian feast I
did a couple of years ago and send them to you. Many of them came from Platina,
and were very successful.
Kiri
Ann & Les Shelton wrote:
> I'm cooking a feast for a neighboring group in November. Originally, it
> was going to be Venice, ca. 1495. I planned to use Platina, since his
> work would have been known there for about 20 years {1st edition in
> Venice was ca. 1472 if I remember right off the top of my head}. Now,
> they are keeping the same date, but moving the location to Florence. My
> question is, would Platina still be appropriate or is there another
> source I should turn to that was popular in Florence during that era?
>
> John le Burguillun
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