SC - Question re Florence

[Elaine Koogler]

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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